Spicy Squash Muffins Recipes

SPICED BUTTERNUT SQUASH MUFFINS

Steps:

• 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 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.
• 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.

SUMMER SQUASH MUFFINS

Steps:

• Preheat oven to 350 degrees and lightly grease a mini muffin pan. (This recipe will make approximately 24 mini muffins.)
• In a large bowl combine dry ingredients: flour, sugar, baking powder, baking soda, and salt.
• Add oil and eggs and whisk to combine.
• Add squash and stir to combine. Add cheese and stir.
• Spoon into prepared muffin pan filling just beneath the top.
• Bake for 18-22 minutes, or until golden brown.

SPICY SQUASH MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Whisk flour, baking powder, and baking soda together in a bowl.
• Place butternut squash in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer squash to a bowl; mash with a potato masher until smooth. Add ginger, lemon zest, and lemon juice; mix well.
• Mix cream, sugar, oats, and eggs together in a large bowl. Whisk squash into cream mixture until light and creamy. Stir squash mixture into flour mixture until batter is just combined; fill muffin cups 3/4-full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Allow muffins to cool for 5 minutes in the muffin cups before transferring to a serving plate.

PERFECT BUTTERNUT SQUASH MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups.
• Cut a 1/2-inch hole into the larger part of the squash and cover with a damp paper towel.
• Cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. Set aside until cool to the touch, about 20 minutes.
• Halve squash lengthwise and scoop out seeds. Measure 1 1/2 cups squash into a large bowl. Mash eggs, water, vegetable oil, white sugar, and brown sugar into the squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until you have a smooth batter. Fold raisins and walnuts into the batter.
• Spoon batter into prepared muffin cups to about 1/2 to 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SQUASH MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

SPICY APRICOT SQUASH MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
• Whisk flour, oat bran, ginger, baking powder, and baking soda together in a bowl.
• Place butternut squash into a pot with just enough water to almost cover the squash; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and mash squash with a potato masher until smooth.
• Mix squash and apricot jam together in a bowl.
• Whisk cream, sugar, and eggs into the squash mixture until light and creamy; stir into flour mixture until just combined. Pour batter into each muffin cup, filling each cup to about 3/4-full.
• Bake in the preheated oven until lightly browned, about 20 minutes. Cool muffins in muffin cups before removing.

SPICED ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 350F.
• Grease and paper muffin tins.
• Mix the eggs, oil, sugar, sour cream, and zucchini together in a large bowl.
• Do not overmix.
• Add the two flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, fruit and walnuts, if using.
• (it's best if you sift the dry ingredients together before adding) Do not overmix, but make sure that all the batter is mixed together.
• Pour into muffins tins and bake approximately 20 minutes.

SUGAR AND SPICE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
• While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.

WINTER SQUASH SPICE MUFFINS

Steps:

• Heat oven to 400 degrees.
• Grease muffin tin with butter.
• Mix flour, sugars, spices, baking powder and salt in large bowl.
• Cut in butter with pastry blender (I use food processor pulsing till crumbly) or knives until mixture is like fine crumbs.
• Beat egg in a medium bowl; stir in squash, peel, raisins, and buttermilk.
• Add to flour mixture until just blended.
• Fill muffin cups 3/4 cups full.
• Sprinkle tops with sugar.
• Bake 20-25 minutes until lightly browned and center is done when tested with a toothpick.
• Makes 12 muffins.
• Serve with Pecan Honey Butter recipe#69286 or what ever you like.