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Spiced Butternut Squash Muffins


Ingredients

½ pound peeled, seeded and cubed butternut squash

½ pound peeled, seeded and cubed butternut squash

1 ½ cups all-purpose flour

1 ½ cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking powder

½ cup white sugar

½ cup white sugar

¼ teaspoon salt

¼ teaspoon salt

2 teaspoons pumpkin pie spice

2 teaspoons pumpkin pie spice

¾ cup milk

¾ cup milk

1 egg, beaten

1 egg, beaten

1 tablespoon butter, melted

1 tablespoon butter, melted

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.

In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.

In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.

In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.

In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.

In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.

In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.

Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.

Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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