Sweet Butternut Squash Muffins Recipe

Name: Sweet Butternut Squash Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 butternut squash, halved lengthwise and seeded; water, as needed; 3/4 cup white sugar; 3 tablespoons butter; 1 cup all-purpose flour; 3/4 cup oats; 2 1/2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground allspice; 1/4 teaspoon salt; 2 eggs; 1/2 cup milk; 1 tablespoon sour cream; 1 teaspoon vanilla extract; 12 pecan halves

Servings: persons

cooking spray
1 butternut squash, halved lengthwise and seeded
water, as needed
3/4 cup white sugar
3 tablespoons butter
1 cup all-purpose flour
3/4 cup oats
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon salt
2 eggs
1/2 cup milk
1 tablespoon sour cream
1 teaspoon vanilla extract
12 pecan halves

1
Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray or line with paper liners and prepare the liners with cooking spray.
2
Put squash into a roasting pan with cut sides down. Pour enough water into pan to fill 1/2-inch deep.
3
Roast squash in preheated oven until flesh is easily pierced through with a fork, about 45 minutes. Remove roasting pan and reduce heat to 350 degrees F (175 degrees C).
4
Scoop hot squash into a large bowl and mash until no large chunks remain. Stir sugar and butter into the squash.
5
Whisk flour, oats, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl.
6
Beat eggs, milk, sour cream, and vanilla extract together in a separate bowl. Stirring constantly, add a spoonful of squash mixture into the egg mixture to temper it before adding egg mixture to the squash mixture; stir.
7
Fold flour mixture into the squash mixture until just incorporated; spoon into muffin tins. Top each with a pecan half.
8
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.

2753

kcal

Calories

253

Fat

118

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 17 ingredients. The key ingredients include: cooking spray, 1 butternut squash, halved lengthwise and seeded, water, as needed, 3/4 cup white sugar, and more.

Yes, Sweet 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.

That's it — enjoy your meal!

Sweet Butternut Squash Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions