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Squash Muffins

 Squash Muffins
This is a great recipe for a delicious fall muffin. The nutmeg and cinnamon are so delicious and add a lot of flavor!—Salem Cross Inn, , West Brookfield, Massachusetts
18 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 4 eggs, lightly beaten
  • 1-1/2 cups mashed cooked butternut squash
  • 1 cup canola oil

Directions

  • In a large bowl, combine the flour, sugar, cinnamon, baking powder,
  • nutmeg and baking soda. In another bowl, combine the eggs, squash
  • and oil. Stir into dry ingredients just until moistened.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at
  • 350° for 25-30 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 5 minutes before removing from pans
  • to wire racks. Serve warm. Yield: 1-1/2 dozen.
Nutritional Facts: 1 muffin equals 272 calories, 13 g fat (2 g saturated fat), 47 mg cholesterol, 74 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.