Sweet Butternut Squash Muffins recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 191.6 mg
sugar: 15.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Put squash into a roasting pan with cut sides down. Pour enough water into pan to fill 1/2-inch deep.

  3. 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).

  4. Scoop hot squash into a large bowl and mash until no large chunks remain. Stir sugar and butter into the squash.

  5. Whisk flour, oats, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl.

  6. 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.

  7. Fold flour mixture into the squash mixture until just incorporated, spoon into muffin tins. Top each with a pecan half.

  8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.

Recipe Yield

12 muffins

Recipe Note

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.

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