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

Spiced Squash Muffins Recipe

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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


  • 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
  • 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


  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

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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!"

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."

Reviewed Jul. 21, 2013

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

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."

Reviewed Feb. 18, 2012

"These were so good! Must try."

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