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Spiced Squash Muffins Recipe
Spiced Squash Muffins Recipe photo by Taste of Home
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Spiced Squash Muffins Recipe

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5 12 13
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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
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 12 servings

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

Nutritional Facts

1 each: 296 calories, 11g fat (4g saturated fat), 49mg cholesterol, 259mg sodium, 48g carbohydrate (26g sugars, 1g fiber), 3g protein

Directions

  1. 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.
  2. 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.
  3. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Spiced Squash Muffins in Taste of Home August/September 2004, p32


Reviews for Spiced Squash Muffins

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
sgronholz
Reviewed Feb. 28, 2015

"These muffins are wonderful! They reminded me of my grandma, who really enjoyed baking with winter squash. Definitely a "keeper" recipe and I can't wait to make them again!"

MY REVIEW
rachellestratton
Reviewed Aug. 20, 2013

"I did not have cooked butternut squash so I used regular yellow squash. I also used coconut flour and 1 tsp of xanthan gum to make these muffins gluten free."

MY REVIEW
DebbieT
Reviewed Jul. 21, 2013

"WOW! These are absolutely delicious!!! Change nothing!"

MY REVIEW
unvymom
Reviewed Jun. 26, 2013

"I experimented and made these muffins with the yellow squash that I had an abundance of. I also added a cup of chopped apple and subbed coconut oil for the canola oil. They are so very tasty! They really seem like apple spice muffins that happen to also have squash in them. Another reviewer said you really needed butternut squash, but I disagree. My two year old is gobbling them up now."

MY REVIEW
CountryGirl21406
Reviewed Feb. 18, 2012

"These were so good! Must try."

MY REVIEW
JenfromFlag
Reviewed Jan. 14, 2012

"Very YUMMY! These muffins disappeared as quick as they came out of the pan."

MY REVIEW
ahalbersma
Reviewed Oct. 25, 2011

"my picky little eaters loved them!"

MY REVIEW
sstetzel
Reviewed Jul. 31, 2011

"[quote user="Mommykba"]Is there anyway this could be made with yellow summer squash?[/quote]

No they are really two completely different vegetables.
This muffin recipe is made with yellow summer squash though...
http://www.tasteofhome.com/recipes/Yellow-Squash-Muffins"

MY REVIEW
Mommykba
Reviewed Jul. 31, 2011

"Is there anyway this could be made with yellow summer squash? Or does anybody know of a quick bread/muffin recipe that you could make using yellow squash similar to zucchini bread?"

MY REVIEW
cariley
Reviewed Feb. 5, 2011

"These taste like fall in a muffin cup! Great way to use butternut squash."

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