Butternut Squash And Chocolate Chip Muffins Recipes

HEALTHY CHOCOLATE MUFFINS (WITH BUTTERNUT SQUASH)

Steps:

• Preheat your oven to 350F and line a 12-hole muffin tin.
• Combine all ingredients (except chocolate chips, if using) in a large bowl. Mix until all ingredients are incorporated.
• Add chocolate chips (if using) and stir to mix them in.
• Using a spoon or small measuring cup, portion out the batter between the 12 lined muffin tin holes. Top with more chocolate chips, if desired.
• Bake for 20 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
• Let cool for 20 minutes and enjoy.
• Let cool completely before storing in an air-tight container in your fridge or freezer.

PERFECT BUTTERNUT SQUASH MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups.
• Cut a 1/2-inch hole into the larger part of the squash and cover with a damp paper towel.
• Cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. Set aside until cool to the touch, about 20 minutes.
• Halve squash lengthwise and scoop out seeds. Measure 1 1/2 cups squash into a large bowl. Mash eggs, water, vegetable oil, white sugar, and brown sugar into the squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until you have a smooth batter. Fold raisins and walnuts into the batter.
• Spoon batter into prepared muffin cups to about 1/2 to 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

BUTTERNUT SQUASH AND CHOCOLATE CHIP MUFFINS

Steps:

• Turn oven on to 400 degrees F. Cut a butternut squash in half and scoop out the seeds. Place cut side down on parchment paper over a cookie sheet and roast for 45 minutes. When cool enough to handle, scoop the squash away from the peel. Mash. Use 2 1/2 cups. This time is not included in the prep time.
• Preheat oven to 325 degrees F. Using a stand mixer, blend thoroughly the squash, shortening, margarine, sugar, brown sugar, eggs and vanilla.
• Add in the flour, baking powder, baking soda and salt. Stir just until blended. Remove bowl from mixer and fold in the chocolate chips (if desired).
• Line 24 muffin cups. Scoop the batter into the cups.
• Bake for 20-25 minutes, or until a tester comes out clean.

BUTTERNUT SQUASH CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°F.
• Spray muffin tins with low-fat cooking spray or line with cupcake papers.
• In medium bowl, mix together wet ingredients. Let sit for 5 minutes.
• In large bowl, whisk together all dry ingredients.
• Add wet ingredients to dry and mix until combined.
• Put into muffin tins .
• Bake 20 to 25 minutes.

BUTTERNUT SQUASH STUFFIN' MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Grease a muffin tin generously with nonstick spray.
• Add the butternut squash to a medium bowl and toss with the olive oil, salt, pepper, and McCormick® Rubbed Sage until well coated.
• Spread the butternut squash in an even layer on the prepared baking sheet. Roast for 25-30 minutes, tossing halfway, until the squash is tender and starting to brown. Remove from the oven.
• Reduce the oven temperature to 375°F (190°C).
• Add the roasted butternut squash to the stuffing base and stir to combine. Fold in the eggs until incorporated.
• Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
• Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
• Serve warm.
• Enjoy!

SWEET BUTTERNUT SQUASH MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray or line with paper liners and prepare the liners with cooking spray.
• Put squash into a roasting pan with cut sides down. Pour enough water into pan to fill 1/2-inch deep.
• Roast squash in preheated oven until flesh is easily pierced through with a fork, about 45 minutes. Remove roasting pan and reduce heat to 350 degrees F (175 degrees C).
• Scoop hot squash into a large bowl and mash until no large chunks remain. Stir sugar and butter into the squash.
• Whisk flour, oats, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl.
• Beat eggs, milk, sour cream, and vanilla extract together in a separate bowl. Stirring constantly, add a spoonful of squash mixture into the egg mixture to temper it before adding egg mixture to the squash mixture; stir.
• Fold flour mixture into the squash mixture until just incorporated; spoon into muffin tins. Top each with a pecan half.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.