How To Make Spiced Butternut Squash Muffins
The butternut squash’s sweet and nutty taste complements the muffin’s moist texture. Try out our butternut squash muffins recipe.
Serves:
Ingredients
- ½lbbutternut squashpeeled, seeded and cubed
- 1½cupsall-purpose flour
- 2tspbaking powder
- ½cupwhite sugar
- ¼tspsalt
- 2tsppumpkin pie spice
- ¾cupmilk
- 1pceggbeaten
- 1tbspbuttermelted
Instructions
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Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12-cup muffin pan.
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In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
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In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
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In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
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Spoon the batter into the prepared muffin pan, filling cups about ½ full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.
Nutrition
- Calories: 121.90kcal
- Fat: 2.00g
- Saturated Fat: 1.05g
- Trans Fat: 0.04g
- Monounsaturated Fat: 0.52g
- Polyunsaturated Fat: 0.21g
- Carbohydrates: 23.60g
- Fiber: 0.84g
- Sugar: 9.58g
- Protein: 2.76g
- Cholesterol: 17.40mg
- Sodium: 122.04mg
- Calcium: 89.44mg
- Potassium: 110.70mg
- Iron: 1.07mg
- Vitamin A: 121.43µg
- Vitamin C: 4.04mg
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