Fran'S Butternut Squash Muffins – a delicious recipe with butternut squash, butter, white sugar, eggs, milk, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam until tender, about 25 minutes. Mash squash with a potato masher in a bowl and cool to room temperature.
2
Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
3
Beat butter and sugar together in a bowl with an electric mixer until fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, until mixture is foamy. Pour milk slowly into butter mixture while beating.
4
Fold mashed squash, baking soda, and nutmeg into butter mixture. Fold flour into squash mixture, folding from the bottom of the bowl to the top. Pour batter into prepared muffin cups.
5
Bake muffins in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
1403
kcal
Calories
124
g
Fat
63
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound butternut squash, peeled and cubed, 1/2 cup butter, softened, 1/2 cup white sugar, 3 eggs, room temperature, and more.
Yes, Fran'S 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.
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