For an extra layer of flavor, consider adding a streusel topping made from flour, butter, sugar, and spices before baking. Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Feel free to experiment with other nuts, such as walnuts or almonds, in place of the pecans.
Sweet Butternut Squash Muffins
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING12 People
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VIEWS13
Embrace the essence of autumn with these exquisitely moist and tender Sweet Butternut Squash Muffins. Infused with warm spices and the natural sweetness of butternut squash, each bite offers a comforting, melt-in-your-mouth experience. Perfect for a delightful breakfast, a cozy afternoon treat, or a stunning addition to your fall gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol40 mg
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Fiber3 g
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Protein4 g
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Saturated Fat3 g
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Sodium192 mg
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Sugar15 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375°F (190°C). Prepare a 12-cup muffin tin with cooking spray or line with paper liners and spray the liners with cooking spray. (5 minutes)
02
StepPlace the butternut squash halves cut-side down in a roasting pan. Add enough water to the pan to create a depth of about ½ inch. (2 minutes)
03
StepRoast in the preheated oven until the squash is tender and easily pierced with a fork, approximately 45 minutes. Remove from oven and reduce the oven temperature to 350°F (175°C). (45 minutes)
04
StepScoop the roasted squash flesh into a large bowl and mash until smooth, ensuring no large chunks remain. Stir in the granulated sugar and melted butter until well combined. (5 minutes)
05
StepIn a separate bowl, whisk together the all-purpose flour, rolled oats, baking powder, cinnamon, nutmeg, allspice, and salt until thoroughly combined. (3 minutes)
06
StepIn another bowl, whisk together the eggs, milk, sour cream, and vanilla extract. Gently temper the egg mixture by gradually whisking a spoonful of the squash mixture into the egg mixture. Then, pour the egg mixture into the squash mixture and stir to combine. (5 minutes)
07
StepGently fold the flour mixture into the squash mixture until just incorporated. Be careful not to overmix. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Top each muffin with a pecan half. (7 minutes)
08
StepBake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (15 minutes)
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Jennie Kirlin
Jul 1, 2025These muffins were a hit! The perfect amount of sweetness and spice.
Maryse Bergnaum
Jun 27, 2025Easy to follow recipe and the muffins turned out amazing. Thank you!
Hadley Kautzer
Jun 27, 2025My kids loved these! A great way to sneak in some veggies.
Emil Lindgren
Jun 16, 2025I love how moist these muffins are. Great recipe!
Amely Zemlak
Jun 15, 2025I substituted the all-purpose flour with gluten-free flour and they still turned out great!
Isabella Bechtelar
Jun 14, 2025The butternut squash flavor really shines through. My new favorite fall treat!
Geovanni Rau
Jun 11, 2025I added a streusel topping and it was even better!
Kristin Bashirian
Jun 8, 2025These are so good, I made a double batch!