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Butternut Squash Pecan Muffins

Rated as 3 out of 5 Stars

"Warmly spiced butternut squash muffins make you look forward to fall. To make it easier, you can use frozen cubed butternut squash."
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1 h 10 m servings 151
Original recipe yields 12 servings (12 muffins)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Spread butternut squash over a baking sheet.
  2. Bake in the preheated oven until soft, about 25 minutes. Remove and let cool. Leave oven on. Line a 12-cup muffin tin with paper liners.
  3. Combine white sugar, all-purpose flour, whole wheat flour, wheat bran, baking powder, cinnamon, salt, ginger, nutmeg, cardamom, star anise, and allspice in a large bowl.
  4. Mix milk, egg, and oil in another bowl. Mash cooled squash with a fork; mix into the milk mixture. Pour over flour mixture and fold until combined.
  5. Scoop 1/3 of the batter into each muffin cup. Combine pecans and brown sugar in a small bowl; sprinkle over the muffins.
  6. Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts

Per Serving: 151 calories; 5.4 24.9 3.3 17 144 Full nutrition

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I have recently found a love for squash and was very excited to try these. My kids were not a fan of these thus refusing to eat them, hence, my rating. I enjoyed them as a healthy breakfast opti...