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Spiced Butternut Squash Muffins

Sweet, frozen squash gets transformed into tasty muffins. Try serving them while still warm with some butter as an extra special morning treat.

Serves 12
Ready in 28 mins
Prep time 10 mins
Cooking time 18 mins
201 calories per serving


> 1 1/2 cups flour
> 1/2 cup whole wheat flour
> 1/2 cup sugar
> 1 1/2 tbsp baking powder
> 1 tbsp pumpkin pie spice
> 1/4 tsp salt
> 1 (12 oz) pkg frozen butternut squash puree, thawed
> 3/4 cup whole milk
> 2 large eggs
> 1 tbsp butter, melted


Preheat oven to 375°F.
In a large bowl, whisk flours with sugar, baking powder, pumpkin pie spice, and salt. In a medium bowl, whisk the butternut squash purée, milk, eggs, and melted butter until smooth. Add the wet ingredients into the dry. Mix until just combined.
Line a muffin tin with paper liners and divide batter between cups, filling each about ¾ full. Bake 15–18 min., until a toothpick inserted into the center comes out clean. Let cool 5 min. Remove muffins from pan and let cool on a wire rack.

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