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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
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    1-1/2 dozen


  • 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


  • 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 in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts
1 each: 272 calories, 13g fat (2g saturated fat), 47mg cholesterol, 74mg sodium, 35g carbohydrate (17g sugars, 1g fiber), 4g protein.

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  • HHroad
    Dec 6, 2012

    I double this because the single batch disappears immediately. Easy and delicious. Add roasted sunflowe seeds!

  • JenfromFlag
    Jan 16, 2012

    Very good tasting muffins. Not real sweet, great complement with a soup dish. This recipe made 2 dozen muffins and 2 mini bread loaves.

  • femail57
    Dec 12, 2010

    No comment left