Butternut Squash Pecan Muffins Recipe

Name: Butternut Squash Pecan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound butternut squash, cubed; 1/2 cup white sugar; 1/2 cup all-purpose flour; 1/2 cup whole wheat flour; 1/2 cup wheat bran; 2 teaspoons baking powder; 3/4 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground star anise; 1/4 teaspoon ground allspice; 3/4 cup milk; 1 egg; 1 tablespoon vegetable oil; 1/2 cup crushed pecans, or to taste; 3 tablespoons brown sugar, or to taste

Servings: persons

1/2 pound butternut squash, cubed
1/2 cup white sugar
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup wheat bran
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground star anise
1/4 teaspoon ground allspice
3/4 cup milk
1 egg
1 tablespoon vegetable oil
1/2 cup crushed pecans, or to taste
3 tablespoons brown sugar, or to taste

1
Preheat the oven to 350 degrees F (175 degrees C). Spread butternut squash over a baking sheet.
2
Bake in the preheated oven until soft, about 25 minutes. Remove and let cool. Leave oven on. Line a 12-cup muffin tin with paper liners.
3
Combine white sugar, all-purpose flour, whole wheat flour, wheat bran, baking powder, cinnamon, salt, ginger, nutmeg, cardamom, star anise, and allspice in a large bowl.
4
Mix milk, egg, and oil in another bowl. Mash cooled squash with a fork; mix into the milk mixture. Pour over flour mixture and fold until combined.
5
Scoop 1/3 of the batter into each muffin cup. Combine pecans and brown sugar in a small bowl; sprinkle over the muffins.
6
Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1/2 pound butternut squash, cubed, 1/2 cup white sugar, 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, and more.

Yes, Butternut Squash Pecan 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.

That's it — enjoy your meal!

Butternut Squash Pecan Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions