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Leftover Squash Muffins Recipe

When I found this recipe in a magazine and adapted it to my taste, it quickly became a family favorite. By canning half-pints of squash in the summer, I'm able to make these all winter long!
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:18 servings


  • 3 cups all-purpose flour
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 to 1 teaspoon ground nutmeg
  • 1 cup whole milk
  • 1 cup pureed cooked winter squash
  • 1/2 cup butter or margarine, softened
  • 2 large eggs, lightly beaten


  • 1. In a large bowl, combine first six ingredients; mix well. In a separate bowl, combine milk, squash, butter and eggs; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups about two-thirds full. Bake at 350° for 20-22 minutes. Yield: about 1-1/2 dozen.

Nutritional Facts

1 each: 186 calories, 6g fat (4g saturated fat), 39mg cholesterol, 286mg sodium, 29g carbohydrate (12g sugars, 1g fiber), 4g protein.

Reviews for Leftover Squash Muffins

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Pinstripes User ID: 3468767 13927
Reviewed Nov. 5, 2011

"Great taste, couldn't be easier!"

Staceface81 User ID: 501331 73799
Reviewed Jan. 28, 2011

"Great recipe! I used oil instead of the butter and they turned out great; nice and fluffy."

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