Sweet Squash Mini Muffins
Perfectly moist and irresistibly flavorful, these Sweet Squash Mini Muffins are a delightful way to enjoy the natural sweetness of roasted butternut squash. Infused with warm spices like cinnamon, nutmeg, and ginger, these bite-sized treats strike the perfect balance of cozy and indulgent. With a tender crumb thanks to the rich blend of mashed squash, butter, and a hint of vanilla, they’re ideal for breakfast, snack time, or dessert. Quick and easy to whip up in under 20 minutes of prep time, this small-batch recipe yields 24 adorable mini muffins that are as visually charming as they are delicious. Serve warm or at room temperature, and enjoy their autumn-inspired flavor all year round! Perfect for toddler-friendly snacks, fall gatherings, or make-ahead meal planning, these muffins will quickly become your new favorite recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup butternut squash (roasted and mashed)
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar
- 0.5 cup unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
- 2 large eggs
- 0.25 cup milk
Instructions
Preheat your oven to 375°F (190°C) and line a mini muffin tin with paper liners, or grease the tin lightly with butter or cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In another mixing bowl, combine the granulated sugar, brown sugar, melted butter, and vanilla extract. Mix well until smooth.
Add the eggs to the wet ingredients one at a time, whisking thoroughly after each addition.
Stir the roasted and mashed butternut squash into the wet mixture until fully incorporated.
Gradually add the dry ingredients into the wet mixture, stirring gently. Do not overmix; mix until just combined.
Add the milk to the batter and stir gently to create a smooth and slightly thick texture.
Using a small spoon or cookie scoop, evenly divide the batter among the mini muffin tins, filling each well about 3/4 full.
Bake the muffins in the preheated oven for 13-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and 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. These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 1881 mg | 82% | |
| Total Carbohydrate | 371.2 g | 135% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 209.0 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 370 mg | 28% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1272 mg | 27% | |
*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.
