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

Spiced Squash Muffins Recipe

Read Reviews (11)
4.83 11
Publisher Photo
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 King Arthur Unbleached 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 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.

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

Nutritional 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.

Reviews for Spiced Squash Muffins(11)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
Reviewed Jul. 21, 2013

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

MY REVIEW
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
Reviewed Feb. 18, 2012

These were so good! Must try.

MY REVIEW
Reviewed Jan. 14, 2012

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

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