Perfect Butternut Squash Muffins Recipes

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SWEET BUTTERNUT SQUASH MUFFINS



Sweet Butternut Squash Muffins image

A little sweeter, a little fluffier, a little tastier than the original, but with more fat and calories. Makes a beautifully bright-colored muffin perfect for the fall table. An excellent way to use the squash.

Provided by KP

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 1h15m

Yield 12

Number Of Ingredients 17

cooking spray
1 butternut squash, halved lengthwise and seeded
water, as needed
¾ cup white sugar
3 tablespoons butter
1 cup all-purpose flour
¾ cup oats
2 ½ teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon salt
2 eggs
½ cup milk
1 tablespoon sour cream
1 teaspoon vanilla extract
12 pecan halves

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.

Nutrition Facts : Calories 202 calories, Carbohydrate 35.1 g, Cholesterol 40 mg, Fat 5.8 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 191.6 mg, Sugar 15.1 g

SPICED SQUASH MUFFINS



Spiced Squash Muffins image

When I created these moist muffins with our garden-fresh squash, my 3 year-old son kept asking for more. That batch disappeared quickly...and so did the second one! We especially like the topping of brown sugar and cinnamon, which adds a sweet crunch. -TaeRee Glover, Sedan, Kansas

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 17

2 cups all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
3/4 cup mashed cooked butternut squash
3/4 cup light corn syrup
1/4 cup butter, melted
1/4 cup canola oil
1 teaspoon vanilla extract
TOPPING:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
4 teaspoons cold butter

Steps:

  • In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, corn syrup, butter, oil and vanilla; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourth full. In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 259mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

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

BUTTERNUT SQUASH STUFFIN' MUFFINS RECIPE BY TASTY



Butternut Squash Stuffin' Muffins Recipe by Tasty image

Here's what you need: nonstick cooking spray, butternut squash, olive oil, kosher salt, freshly ground black pepper, McCormick® Rubbed Sage, Stuffin' Muffins Base, large eggs

Provided by McCormick

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 8

nonstick cooking spray, for greasing
1 cup butternut squash, diced into 1/4 in (6 mm) pieces
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon McCormick® Rubbed Sage
1 batch Stuffin' Muffins Base
2 large eggs

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!

Nutrition Facts : Calories 70 calories, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams

JAMIE OLIVER'S BUTTERNUT SQUASH MUFFINS



Jamie Oliver's Butternut Squash Muffins image

From jamie at home television series - he also has a frosting for these on his website, but I love them just plain. http://www.channel4.com/food/recipes/chefs/jamie-oliver/butternut-squash-muffins-with-a-frosty-top-recipe_p_1.html

Provided by Busy Student

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

400 g butternut squash or 400 g acorn squash, skin on, deseeded and roughly chopped
350 g light brown sugar
4 eggs, large
1 pinch sea salt
300 g flour, unsifted
2 teaspoons baking powder, heaping
75 g walnuts
1 teaspoon ground cinnamon
175 ml extra virgin olive oil

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Place squash in blender/food processor and finely chop.
  • Add remaining ingredients to blender/food processor and process until combined.
  • Fill muffin tin with mixture.
  • Bake 20-25 minutes until toothpick inserted comes out clean.
  • Cool on a wire rack.

Nutrition Facts : Calories 395.2, Fat 18.5, SaturatedFat 2.7, Cholesterol 62, Sodium 143.1, Carbohydrate 53.3, Fiber 1.9, Sugar 29.7, Protein 6

CINNAMON BUTTERNUT SQUASH MUFFINS



Cinnamon Butternut Squash Muffins image

A light and perfect muffin...for snack or breakfast! I try to keep the sugar low in muffin recipes, and I thought these had the perfect sweetness level. And judging by the "mmm" that came from all three of my kids after having a taste, I'd say they were a success!

Provided by ElizabethKnicely

Categories     Breakfast

Time 28m

Yield 24 regular muffins, 24 serving(s)

Number Of Ingredients 14

1 banana, mashed
1 cup cooked butternut squash
4 eggs
1/3 cup applesauce
1/3 cup white sugar
6 tablespoons canola oil or 6 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 cup whole wheat flour
1 cup white flour
1 teaspoon cinnamon
1/4 cup brown sugar

Steps:

  • In a stand mixer or mixing bowl, mix banana, butternut squash, eggs, applesauce, sugar and oil until well blended.
  • In separate mixing bowl, combine salt, baking soda, baking powder, cinnamon, wheat flour and white flour.
  • Add the dry ingredients into the wet ingredients and mix until batter forms.
  • Pour into greased baking cups or muffin tins, and sprinkle with brown sugar-cinnamon topping, if desired.
  • Bake at 350°F. Regular size muffins for 16-18 minutes. Mini muffins for 13-15 minutes.
  • Makes 24 regular size muffins, 48 mini muffins.

Nutrition Facts : Calories 109, Fat 4.5, SaturatedFat 0.6, Cholesterol 31, Sodium 193.6, Carbohydrate 15.5, Fiber 1.1, Sugar 5.8, Protein 2.4

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