Winter Squash Spice Muffins
Embrace the cozy flavors of fall and winter with these irresistible Winter Squash Spice Muffins, a perfect blend of seasonal comfort and aromatic spices. Made with wholesome winter squash puree—like butternut, acorn, or kabocha squash—these moist and tender muffins are infused with a warm medley of cinnamon, nutmeg, and cloves. A balance of granulated and brown sugar adds just the right amount of sweetness, while simple pantry staples ensure easy preparation. Ready in just 35 minutes, these muffins are ideal for breakfast, snack time, or holiday gatherings. Serve them warm with butter or honey for an extra dose of indulgence, and savor the taste of the season with every bite. Perfect for those searching for squash recipes, spiced desserts, or quick homemade baking ideas!
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Recipe Information
Ingredients
- 1 cup Winter squash puree (butternut, acorn, or kabocha squash)
- 1.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar (packed)
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the tin with nonstick cooking spray.
In a large mixing bowl, whisk together the winter squash puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth and well combined.
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in dense muffins.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature with a pat of butter or a drizzle of honey, if desired. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 1864 mg | 81% | |
| Total Carbohydrate | 380.7 g | 138% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 218.3 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 315 mg | 24% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1201 mg | 26% | |
*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.
