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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When I created these moist muffins 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, Sedan, Kansas
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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sgronholz User ID: 1473861 221657
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!"

rachellestratton User ID: 2983875 55480
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."

DebbieT User ID: 221944 142891
Reviewed Jul. 21, 2013

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

unvymom User ID: 7315921 63524
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."

CountryGirl21406 User ID: 2009633 142886
Reviewed Feb. 18, 2012

"These were so good! Must try."

JenfromFlag User ID: 2604063 148822
Reviewed Jan. 14, 2012

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

ahalbersma User ID: 5421369 59518
Reviewed Oct. 25, 2011

"my picky little eaters loved them!"

sstetzel User ID: 158954 59398
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..."

Mommykba User ID: 2008036 142067
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?"

cariley User ID: 3871073 142038
Reviewed Feb. 5, 2011

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

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