Butternut Squash Muffins Recipe

Name: Butternut Squash Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 1 1/2 cups yellow cornmeal; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 1/2 cups roasted butternut squash; 3 eggs, beaten; 1 cup sugar; 2/3 cup buttermilk; 1/2 cup orange juice; 1/2 cup melted butter; 2 tablespoons Grand Marnier liqueur, optional

Servings: persons

1 1/2 cups all purpose flour
1 1/2 cups yellow cornmeal
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups roasted butternut squash
3 eggs, beaten
1 cup sugar
2/3 cup buttermilk
1/2 cup orange juice
1/2 cup melted butter
2 tablespoons Grand Marnier liqueur, optional

1
Preheat oven to 375 degrees.
2
Butter or spray cooking oil on your muffin pan.
3
In a large mixing bowl, sift together flour, corn meal, baking soda, salt, cinnamon, nutmeg and cloves.
4
In another bowl, squish the roasted butternut squash with a fork to prevent large lumps.
5
To the squash add the eggs, sugar, buttermilk, orange juice, butter and liqueur. Mix well.
6
Make a well in the dry ingredients and add the squash mixture and stir just until moistened.
7
Spoon into prepared muffin pan and bake for 15 minutes or until a tester comes out clean.

1644

kcal

Calories

131

Fat

108

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 14 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 1 1/2 cups yellow cornmeal, 2 teaspoons baking soda, 1 teaspoon salt, and more.

Yes, Butternut 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.

Butternut Squash Muffins

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