Butternut Squash Chocolate Chip Muffins Recipes

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PERFECT BUTTERNUT SQUASH MUFFINS



Perfect Butternut Squash Muffins image

Similar to pumpkin muffins, these are a great way to use up butternut squash and are not too high in sugar. Even my picky husband enjoys these! Feel free to play around with the spice amounts to your liking.

Provided by cezeigler

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 55m

Yield 10

Number Of Ingredients 17

1 small butternut squash
3 eggs
½ cup water
½ cup vegetable oil
½ cup white sugar
½ cup brown sugar
2 cups whole wheat flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon pumpkin pie spice
¼ cup raisins
¼ cup chopped walnuts

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.

Nutrition Facts : Calories 401.7 calories, Carbohydrate 63.9 g, Cholesterol 49.1 mg, Fat 14.9 g, Fiber 5.9 g, Protein 7.9 g, SaturatedFat 2.5 g, Sodium 406.4 mg, Sugar 25.7 g

SQUASH MUFFINS



Squash Muffins image

This is a great recipe for a delicious fall muffin. The nutmeg and cinnamon are so delicious and add a lot of flavor!-Salem Cross Inn, , West Brookfield, Massachusetts

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 9

3 cups all-purpose flour
1-1/2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
4 eggs, lightly beaten
1-1/2 cups mashed cooked butternut squash
1 cup canola oil

Steps:

  • In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 272 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 74mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

BUTTERNUT SQUASH AND CHOCOLATE CHIP MUFFINS



Butternut Squash and Chocolate Chip Muffins image

These are the fluffiest most delicious cake-like muffins! It's so rewarding to start with raw squash and end up with such a sumptuous treat. My children absolutely devour these - a batch will disappear in a day. A must try!

Provided by hollyberry

Categories     Quick Breads

Time 35m

Yield 24 muffins

Number Of Ingredients 12

2 1/2 cups butternut squash
1/2 cup shortening
1/4 cup margarine
1 cup sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
3 cups flour
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup chocolate chips (optional)

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.

Nutrition Facts : Calories 175.1, Fat 6.7, SaturatedFat 1.6, Cholesterol 15.5, Sodium 292.7, Carbohydrate 26.7, Fiber 0.7, Sugar 13.2, Protein 2.3

BUTTERNUT SQUASH CHOCOLATE CHIP MUFFINS



Butternut Squash Chocolate Chip Muffins image

Make and share this Butternut Squash Chocolate Chip Muffins recipe from Food.com.

Provided by dawetl

Categories     Breakfast

Time 35m

Yield 12 serving(s)

Number Of Ingredients 14

1 large egg, preferably omega-3 egg
1 cup 1% low-fat milk, with
1 teaspoon vinegar, stirred in
1 cup butternut squash, cooked, pureed
1/2 cup Splenda brown sugar blend or 1 cup regular brown sugar
1/2 cup bran buds (Kellogg's All Bran cereal preferred)
1 1/4 cups whole wheat flour
1/2 cup wheat bran
3/4 cup ground flax seeds
2 tablespoons wheat germ
2 tablespoons cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup chocolate chips

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.

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Top Asked Questions

How do you make spiced butternut squash muffins?
Preheat oven to 400 degrees F (200 degrees C). In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice. In a medium bowl, thoroughly mix together milk, egg and butter.
Why are healthy chocolate muffins with butternut squash nut free?
Which is why Healthy Chocolate Muffins (with butternut squash) happen to be nut-free Fun Fact: Did you know that when you combine sunflower seed butter (the base for this recipe) with baking soda, it turns GREEN when baked. This is because sunflower seeds contain chlorophyll (or chlorogenic acid).
How long to cook butternut squash in microwave?
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.
What kind of glaze for butternut squash muffins?
Fluffy butternut squash muffins infused with homemade chai spices, then topped with a simple salted honey glaze that truly takes these to the next level. These fall inspired freezer-friendly muffins have hints of caramel flavor thanks to a touch of brown butter.

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