Butternut Squash Muffins… MMMmmm, Squashy


I picked up some super-yum butternut squash and roasted it this weekend. We used the delicious veggie in some Butternut Squash pancakes for breakfast, then whipped up these hearty muffins later in the day. They are rich wintery treats that my two-year-old devoured (something non-candy that she loved, who knew it was possible?), so I thought I’d share the recipe.

If you aren’t a squash lover, try Prudent Baby favorites Rick’s Rich Jam Muffins, Apple Cream Cheese Muffins, or for a little Halloween fun Brain Muffins.

Get the Butternut Squash Muffin Recipe after the jump..

Butternut Squash Muffins

First roast your butternut squash. Pre-heat the oven to 350. Cut your squash in half the long way, coat with a bit of olive oil and place in a pan. Roast for about 30-40 minutes until it is nice and soft. Let it cool for a bit, then scrape out the insides. You can use some for these muffins, mix some into pancake batter, make ice cream with it, mix it with spices and milk for a yummy puree, etc. etc.

Butternut Squash Muffin Ingredients
1 cup mashed rasted butternut squash
1 cup flour
1/2 cup whole wheat flour (optional, can use 1.5 cups all purpose flour)
2 and 1/2 teaspoons baking powder
1/2 cup white sugar
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 tbls melted butter
3/4 cup milk
1 egg

Butternut Squash Muffin Directions

-Preheat the oven to 400.
-Whisk together the dry ingredients
-Beat the egg, then stir in the milk, butter, and roasted butternut squash
-Add the wet ingredients to the dry ingredients and DON’T MIX TOO MUCH (will make your muffins heavy and they are already pretty heavy), just until they are combined
-Pour into greased or papered 12-muffin pan (I used paper but I think greasing would have been better for these muffins – if you do use paper make sure the paper coordinates with your blog’s logo)
-Bake for 20 minutes. These muffins will look done on the top, but may need a minute or two more to bake, you want them fully cooked on the inside since they are sort of rich and heavy. If you take them out too early they will be a bit rubbery (though still yummy).
-Let them cool completely before eating.

Enjoy!

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22 Comments

Jenn/hippygoth

Ah! I can't tell you how timely this is! I have a fridge full of roasted squash (abundant CSA boxes lately) and after improvising a squash lasagna, I knew it was time to move on to baked goods.

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Jenn/hippygoth

….And they came out great! 5 stars! I ended up making 10 slightly larger muffins, and baking them for FOREVER (my oven is, shall we say, tempermental?). Totally delicious. I sense a lot of people getting surprise visits from the Muffin Fairy this weekend. I still have 5 cups of squash puree and 4 more sqash sitting in my kitchen.

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Poists

Oh YUMMO. Can't wait to make these tonight! My son is a huge squash fan (acorn, butternut, banana, spaghetti, zucchini, and kabucha). I especially love something he can help make.
If you haven't tried it, make zucchini bread for your daughter.

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Shannon

Going to go get some butternut squash tomorrow and try a new muffin recipe for sure. Now can you please tell me the difference between roasted and "rasted"? I wanna get it right, since I live danfergously LOL! I couldn't resist! So excited about muffins tomorrow!!!

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Karen

WOW! These have to be the best butternut squash muffins I have ever tasted/made. Yes, this is the first time I have ever made them, but can it really get better than this?

Thank you for sharing this phenomenal recipe!

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becky

Butternut squash puree is an awesome substitute for pumpkin when you're making pies! A little twist on a classic favorite.

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Vic

I made 12 of them on Wednesday (I added walnuts, raisins, and sliced figs and sprinkled a mix of cinnamon and sugar on top) and they were amazing (no-one could believe they had squash in them). But the story gets better: here in Argentina we've had a sad week as our ex-president died (husband of the current president who between them have totally got the country back on its feet for the first time in decades), so 5-month-old Violeta and I were at a lot of rallies and gatherings in the streets to show support and cry together. So the muffins went into a tupperware and came with us. I left three with my best friend who lined up all night to pass by the coffin and pay her respects (some people were in the line for over 12 hours, it stretched for blocks and blocks), and she shared the muffins with all the people around her in the line. We're all sad but hopeful because so many of us came together over this… and the muffins were part of it! I didn't take pictures of the muffins but you can see pictures of the crowds here http://www.bbc.co.uk/news/world-latin-america-11643450
Thanks Jaime and Jacinda, this prudent mama of the deep deep deep deep south (we're latitude 34 down here!) salutes you.

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Ali Smith and Noah Thomas

Wow, I can't beat Vic's post above–what an emotional story and our hearts go out to you! I just wanted to say that this is a great recipe and I opted for olive oil rather than butter, and they still turned out well. I am going to use the leftover butternut squash to make mac n' cheese with squash for a Halloween potluck tomorrow. Thanks for another great recipe!

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jennieo1024

Someone needs to market a candle in the scent that these produced while they were baking. It was too fab for words.

Love love love these. I like that they taste like pumpkin, but they're not—fun!! Kids and I heart squash, and always looking for fun new things to do with.

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Liz

I had a carnival squash I’d bought for a photo project that’s been sitting around and had no clue what to do with it (im not generally a fan of eating winter squash) – but I stumbled upon this recipe & made these this morning for my Dad & I … with melted butter on top – what a wonderful Thanksgiving breakfast, let me tell you!!

Thanks for this concise, easy-to-follow recipe 🙂

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