Winter Squash Muffins
Cozy up with these irresistible Winter Squash Muffins, a delightful seasonal treat that brings together the natural sweetness of roasted butternut or acorn squash with warming spices like cinnamon and nutmeg. Perfectly moist and tender, these muffins are elevated by the earthy richness of mashed squash and a hint of vanilla, while optional chopped walnuts or pecans add a satisfying crunch. With just 20 minutes of prep time and a few pantry staples, this recipe is an easy way to transform winter squash into a comforting baked good that’s ideal for breakfasts, snacks, or holiday gatherings. These muffins are not only a showcase of fall and winter flavors but also a great way to make the most of this versatile seasonal ingredient. Whether served fresh out of the oven or stored for an on-the-go treat, they’re a must-try for anyone seeking a cozy baking project.
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Recipe Information
Ingredients
- 1 medium-sized squash Winter squash (butternut or acorn)
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 2 large Eggs
- 0.5 cups Vegetable oil
- 0.25 cups Milk
- 1 teaspoon Vanilla extract
- 0.5 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or grease it thoroughly.
Cut the winter squash in half and remove the seeds. Place the squash halves on a baking sheet, cut side down, and roast in the oven for 40-50 minutes at 375°F (190°C), or until the flesh is tender. Allow it to cool and scoop out 1 cup of the flesh. Mash it thoroughly to remove lumps.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well to combine.
In a separate bowl, whisk together the eggs, vegetable oil, milk, vanilla extract, and 1 cup of mashed squash. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix. If using, fold in the chopped walnuts or pecans.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake the muffins in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the muffins warm or store them in an airtight container at room temperature for up to 3 days. Enjoy!
Nutrition Facts
Calories |
3533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2931 mg | 127% | |
| Total Carbohydrate | 508.6 g | 185% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 224.5 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 685 mg | 53% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3670 mg | 78% | |
*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.
