Acorn Squash Muffins Recipe

Name: Acorn Squash Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup acorn squash puree; 2 Eggs; 1/2 cup Canola Oil; 1/4 cup Low-Fat Buttermilk; 1 cup White Sugar; 1/2 cup Brown Sugar; 1 3/4 cups All-Purpose Flour; 1 teaspoon Baking Soda; 1/4 teaspoon Salt; 1 1/2 teaspoon Ground Cinnamon; 1/4 teaspoon Ground Nutmeg; 1/8 teaspoon Ground Clove

Servings: persons

1 cup acorn squash puree
2 Eggs
1/2 cup Canola Oil
1/4 cup Low-Fat Buttermilk
1 cup White Sugar
1/2 cup Brown Sugar
1 3/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1/4 teaspoon Salt
1 1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/8 teaspoon Ground Clove

1
Preheat oven to 350 degrees. Line 18 muffin cups with paper liners or use a silipat muffin mold.
2
Take your acorn squash and cut it in half vertically. Remove seeds and pulp. Lightly rub 1/2 teaspoon of extra-virgin olive oil onto the raw squash and sprinkle with 1/4 teaspoon of salt. Place squash on a greased cookie sheet, skin side up for about 45 minutes, or until the raw squash is soft and can be easily scooped out with a spoon. Once done, scoop out enough squash for about a cup to be pureed. Place in a blender or food processor and puree. I add a little bit of olive oil (about 1/2 teaspoon) to help add some liquid so it will puree easier.
3
Once you have a cup of pureed acorn squash, in a large bowl mix together the puree, eggs, oil, buttermilk and white and brown sugars until thoroughly combined.
4
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and clove. If you are going gluten free, add in your xanthan gum with the dry ingredients.
5
Stir the dry ingredients into the wet mixture. Combine just until incorporated; do not over mix. Pour into the prepared muffin pan.
6
Bake in preheated over for 17 to 19 minutes.
7
Makes 18 muffins. Oh...and these are amazing topped with a little bit of butter! See below!

984

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup acorn squash puree, 2 Eggs, 1/2 cup Canola Oil, 1/4 cup Low-Fat Buttermilk, and more.

Yes, Acorn Squash Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Acorn Squash Muffins

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