Chocolate Squash Muffins Recipes

DOUBLE CHOCOLATE SQUASH MUFFINS

Steps:

• Preheat oven to 350. Grease muffin tin.
• Squeeze excess moisture from squash.
• In mixing bowl, combine oil, sugars and vanilla.
• Mix in eggs and squash.
• In separate bowl, combine flour, baking soda, baking powder, salt and cinnamon.
• Add dry ingredients to wet ingredients. Mix until just combined.
• Fold in chocolate chips.
• Pour into greased muffin tin.
• Bake for 20 minutes.

CHOCOLATE SQUASH MUFFINS

Steps:

• Combine squash, egg, oil and sugar in a bowl and mix well.
• Add cocoa powder, baking soda and flour and stir until just combined.
• Mix in chocolate chips.
• Spoon into greased or lined muffin tins and bake at 375 degrees F for 20-22 minutes.

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.

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.

SQUASH MUFFINS

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.

CHOCOLATE CARROT & SQUASH MUFFINS

Steps:

• Preheat the oven to 350°F. Line two muffin tins with cupcake liners, and set aside.
• In a bowl, combine the eggs, oil, yogurt and vanilla.
• Beat in the sugars and cocoa until smooth.
• Stir in the flour, baking powder and baking soda until just combined, then add the squash, carrots and apple and fold in until evenly distributed.
• Scoop the prepared batter into the muffin tins ¾ of the way up.
• Sprinkle with sanding sugar.
• Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean.

YELLOW SQUASH MUFFINS

Steps:

• Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened., Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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.

KABOCHA SQUASH MINI MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease lightly with cooking spray.
• Place kabocha squash skin-side down on the baking sheet.
• Roast in the preheated oven until fork-tender, 30 to 40 minutes. Cool until easily handled, about 10 minutes. Scoop squash flesh into a food processor; puree until smooth. Discard skin.
• Reduce oven temperature to 350 degrees F (175 degrees C). Grease 2 mini muffin tins with cooking spray.
• Stir white sugar, brown sugar, canola oil, and olive oil in a large bowl until smooth. Beat in eggs, 1 at a time. Stir in 3/4 cup pureed squash and vanilla extract.
• Mix whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Stir gradually into the sugar mixture, alternating with apple cider, until smooth. Pour into muffin tins, filling each cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes.