Butternut Squash Muffins
User Reviews
5
Butternut Squash Muffins
Description
This recipe uses peeled and deseeded butternut squash processed finely to blend smoothly with light brown sugar and whole eggs. The addition of plain flour, baking powder, and spices such as cinnamon, nutmeg, and a pinch of salt balances sweetness and adds seasonal warmth. Olive oil provides moisture while keeping the crumb tender. The ingredients are combined carefully to avoid overmixing, which could lead to toughness.
Once filled into paper-lined muffin tins, the batter is baked at 350°F until cooked through, as confirmed by a clean skewer test. Cooling on a wire rack before serving ensures the muffins maintain texture without becoming soggy. The result is a soft muffin with subtle sweetness and gentle spice that highlights the natural flavor of butternut squash.
These muffins can be enjoyed as a snack or part of breakfast, providing comforting flavors and moistness from the squash.
Selecting firm, blemish-free squash ensures good flavor and texture. The recipe advises careful mixing to preserve tenderness and recommends storage in airtight containers at room temperature or refrigerated to retain freshness.
Ingredients
- 14 ounces butternut squash deseeded, with or without the skin, and chopped, weight 400g
- 10 ½ ounces light brown sugar 300g
- 4 egg large
- salt
- 10 ½ ounces plain flour
- 2 teaspoons baking powder
- ¼ teaspoon nutmeg
- 1-2 teaspoons ground cinnamon to taste
- ¾ cup olive oil
Instructions
- Preheat the oven to 350 degrees F / 180 degrees C / fan-assisted 160 degrees C / gas 4.
- Line your muffin tins with paper liners.
- Blend the butternut squash in a food processor until it is finely chopped.
- Add in the sugar and eggs and blend until well mixed.
- Add in a pinch of salt, flour, baking powder, nutmeg, cinnamon and olive oil. Blend again until just combined. Do not over-mix.
- Fill the muffin tins with the batter and bake for about 25 minutes or until cooked (i.e. if you stick a wooden skewer through it comes out clean).
- Let the muffins cool a bit on a wire rack before serving (if you can wait that long).
Notes
- Choose ripe butternut squash that is firm and free of soft spots for best results.
- Peel the squash if its skin is thick or tough before processing for a smoother muffin texture.
- Mix ingredients just until combined to avoid overmixing, which can toughen the muffins.
- Check doneness by inserting a wooden skewer; it should come out clean when muffins are fully baked.
- Cool muffins on a wire rack to prevent sogginess from steam build-up.
- Store muffins in an airtight container at room temperature for 2-3 days or refrigerate up to a week to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 30mg | 1% |
| Potassium | 265mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 3596IU | 72% |
| Vitamin C | 7mg | 8% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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