Shaker Squash Muffins
Indulge in the warm, comforting flavors of autumn with these Shaker Squash Muffins, a delightful fusion of wholesome squash and aromatic spices. Featuring shredded yellow or butternut squash as the star ingredient, these moist and tender muffins are perfectly balanced with hints of cinnamon, nutmeg, and a touch of vanilla. The optional addition of chopped walnuts adds a satisfying crunch to every bite. Quick to prepare in just 15 minutes, these homemade muffins come together with pantry staples like all-purpose flour, brown sugar, and vegetable oil, making them a versatile treat for breakfast, snacks, or dessert. With their golden hue and irresistible texture, these muffins are sure to become a seasonal favorite—whether served fresh out of the oven or enjoyed the next day. Perfect for fall baking enthusiasts, this recipe is an easy yet impressive way to celebrate the flavors of the season.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 2 large eggs
- 0.5 cups vegetable oil
- 0.25 cups milk
- 1 teaspoon vanilla extract
- 1.5 cups shredded squash (yellow or butternut)
- 0.5 cups chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and prepare a standard 12-cup muffin tin by lightly greasing or lining it with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth and well combined.
Gradually stir the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
Fold in the shredded squash and walnuts (if using) until evenly distributed.
Divide the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2089 mg | 91% | |
| Total Carbohydrate | 412.4 g | 150% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 211.5 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 415 mg | 32% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1855 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
