Spiced Squash Muffins Recipe

Spiced Squash Muffins Recipe
Photo by: Taste of Home
Rating

100% would make again

When I created these moist muffins one day 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 Nelson, Nebraska

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  • 12 Servings
  • Prep: 20 min. Bake: 15 min.

Ingredients

  • 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

Directions

  • 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 comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 296 calories, 11 g fat (4 g saturated fat), 49 mg cholesterol, 259 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein.

Spiced Squash Muffins published in Taste of Home August/September 2004, p32

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Spiced Squash Muffins (2)

Spiced Squash Muffins Recipe

Spiced Squash Muffins

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Oct. 13, 2009 by robbync

Very good! Added 1/2 cup apple sauce and cut back the sugar and eggs by 1/2, also added cinnamon. Was terrific! My guests and kids loved them - thanks for sharing!

Reviewed on Oct. 06, 2009 by mom23kids

So good, can't wait to offer to the kids, won't tell them they are eating squash! I used 1/2 whole wheat flour and 1/2 all purpose and only 1 whole egg with 1 egg equivalent of whites. Turned out great. Thanks for sharing, I can see why it won a blue ribbon

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