For a richer flavor, try browning the butter before creaming it with the sugar. This adds a nutty depth to the muffins. Feel free to add a sprinkle of chopped nuts, such as walnuts or pecans, to the batter for added texture and flavor. These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
Fran's Butternut Squash Muffins
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING15 People
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VIEWS9
Delight in these moist and subtly sweet Butternut Squash Muffins, a perfect way to enjoy a hidden serving of vegetables. These muffins boast a tender crumb and a hint of spice, making them ideal for breakfast, snacks, or even a healthier dessert option. They're also a fantastic base for creative cupcake variations!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol54 mg
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Fiber1 g
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Protein3 g
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Saturated Fat4 g
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Sodium305 mg
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Sugar8 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Squash: Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil over medium-high heat. Add the cubed butternut squash, cover, and steam until tender, about 25 minutes. Once tender, transfer the squash to a bowl and mash with a potato masher until smooth. Allow the mashed squash to cool to room temperature.
02
StepPreheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Grease a 15-cup muffin tin or line with paper muffin liners.
03
StepCream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy, approximately 3 to 5 minutes.
04
StepIncorporate Wet Ingredients: Beat in the eggs, one at a time, until the mixture is well combined and foamy. Gradually pour in the milk while continuing to beat on low speed until just incorporated.
05
StepCombine Wet and Dry: Gently fold the mashed squash, baking soda, and nutmeg into the butter mixture. Be careful not to overmix. Gradually fold in the self-rising flour, mixing from the bottom of the bowl to the top, until just combined. A few streaks of flour are okay at this stage.
06
StepFill and Bake: Pour the batter into the prepared muffin cups, filling each about two-thirds full.
07
StepBake: Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, approximately 18 to 20 minutes. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
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Edd Vandervort
Jun 27, 2025I halved the sugar since I prefer less sweetness, and they were still delicious!
Reinhold Padberg
Jun 24, 2025I roasted the squash as suggested, and it added such a wonderful depth of flavor. Definitely worth the extra time!
Rosemary Johnson
Jun 21, 2025So easy to make, and they came out perfectly moist. This recipe is a keeper!
Shyann Hand
Jun 15, 2025I added a streusel topping with oats and brown sugar, and it took these muffins to the next level!
Bernadine Jakubowski
Jun 15, 2025The nutmeg adds such a nice warmth. I'll definitely be making these again.
Salma Aufderhar
Jun 12, 2025These muffins are amazing! My kids love them, and I feel good about them eating their veggies.