These muffins are so delicious. I made this recipe because I couldn’t find squash muffins that were very tasty. You won’t be able to keep these on the table.
Original recipe makes 12 muffins
Ingredients
1/2 pound peeled, seeded and cubed butternut squash
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup white sugar
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
3/4 cup milk
1 egg, beaten
1 tablespoon butter, melted
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PREP
35 mins
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COOK
20 mins
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READY IN
1 hr 10 mins
Directions
- 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.
Nutrition
Calories: 121 kcal
Carbohydrates: 23.6 g
Cholesterol: 21 mg
Fat: 1.9 g
Fiber: 0.8 g
Protein: 2.9 g
Sodium: 129 mg