Rating: 4 stars
179 Ratings
  • 5 star values: 73
  • 4 star values: 65
  • 3 star values: 19
  • 2 star values: 9
  • 1 star values: 13

These muffins are so delicious. I made this recipe because I couldn't find squash muffins that were very tasty. You won't be able to keep these on the table.

Recipe Summary

cook:
20 mins
additional:
15 mins
total:
1 hr 10 mins
prep:
35 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.

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  • In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.

  • In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.

  • In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.

  • Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.

Nutrition Facts

121 calories; protein 2.9g; carbohydrates 23.6g; fat 1.9g; cholesterol 19.3mg; sodium 128.5mg. Full Nutrition
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