Squash Muffins Recipes

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.

SUMMER SQUASH MUFFINS

Steps:

• MAKE THE CREAM CHEESE FROSTING
• In a medium bowl, beat the softened cream cheese with the powdered sugar and 2 tsp. vanilla until light and fluffy. Spoon into a piping bag. Refrigerate until ready to use.
• MAKE THE MUFFINS
• Preheat the oven to 350°F.
• Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt together and reserve.
• Mix the eggs, granulated sugar, grated squash, vegetable oil and remaining 2 tsp. vanilla until well combined. Add the dry ingredients to the wet ones and mix until incorporated. (Do not over mix.)
• Scoop the batter into 16 greased muffin pan cups, completely filling each cup.
• Bake on the middle rack 20 to 25 min. or until the muffins are golden brown and the tops of the muffins bounce back when you press on them. (Test with a bamboo skewer to make sure the centers of the muffins are done.)
• Cool the muffins for 5 min., then remove the muffins from the pan to a wire rack and let them cool another 20 min.
• Use an apple corer to remove the centers of the muffins; fill centers of muffins with the cream cheese frosting. Pipe a rosette onto the top of each muffin with the remaining cream cheese mixture. Reserve the removed muffin cores for snacking.

SWEET BUTTERNUT SQUASH MUFFINS

Steps:

• 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.
• Put squash into a roasting pan with cut sides down. Pour enough water into pan to fill 1/2-inch deep.
• 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).
• Scoop hot squash into a large bowl and mash until no large chunks remain. Stir sugar and butter into the squash.
• Whisk flour, oats, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl.
• 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.
• Fold flour mixture into the squash mixture until just incorporated; spoon into muffin tins. Top each with a pecan half.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.

SPICED SQUASH MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, corn syrup, butter, oil and vanilla; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourth full. In a small bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

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.

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.

BUTTERNUT SQUASH MUFFINS WITH A FROSTY TOP

Steps:

• Preheat the oven to 350 degrees F. Line your muffin tins with paper cups.
• Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more.
• Fill the paper cups with the muffin mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the muffins - if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the muffins to cool on a wire rack.
• As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the sour cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it - adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your muffins have cooled down, then spoon the topping onto the muffins.
• Serve on a lovely plate (on a cake stand if you're feeling elegant, or on a rustic slab if you're more of a hunter-gatherer type!), with the rest of the clementine zest sprinkled over. For an interesting flavor and look, a few dried lavender flowers or rose petals are fantastic.

YELLOW SQUASH MUFFINS

Steps:

• Wash squash, trim ends, and cut into 1-inch slices.
• Cook in a small amount of water for 15 to 20 minutes.
• Drain well and mash.
• Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside.
• Combine dry ingredients in a large bowl.
• Make a well in center of mixture.
• Add squash to dry ingredients, stirring only until moist.
• Spoon into greased muffin tins, filling 3/4 full.
• Bake at 375 degrees F for 20 minutes or until toothpick inserted in center of muffin comes out clean.

YELLOW SQUASH MUFFINS

Steps:

• Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened., Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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.

BUTTERNUT SQUASH AND CRANBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
• Mix flour, white sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, baking soda, and freshly grated nutmeg together in a bowl; fold in cranberries. Beat butternut squash, eggs, coconut oil, safflower oil, and ginger together in a separate bowl until smooth; stir into flour mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.