Butternut Squash Pecan Muffins Recipes

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PERFECT BUTTERNUT SQUASH MUFFINS



Perfect Butternut Squash Muffins image

Similar to pumpkin muffins, these are a great way to use up butternut squash and are not too high in sugar. Even my picky husband enjoys these! Feel free to play around with the spice amounts to your liking.

Provided by cezeigler

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 55m

Yield 10

Number Of Ingredients 17

1 small butternut squash
3 eggs
½ cup water
½ cup vegetable oil
½ cup white sugar
½ cup brown sugar
2 cups whole wheat flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon pumpkin pie spice
¼ cup raisins
¼ cup chopped walnuts

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.

Nutrition Facts : Calories 401.7 calories, Carbohydrate 63.9 g, Cholesterol 49.1 mg, Fat 14.9 g, Fiber 5.9 g, Protein 7.9 g, SaturatedFat 2.5 g, Sodium 406.4 mg, Sugar 25.7 g

BUTTERNUT SQUASH, COCONUT, AND GINGER MUFFINS



Butternut Squash, Coconut, and Ginger Muffins image

Like the best possible Morning Glory muffins, but with grated butternut squash instead of carrot.

Provided by Anna Stockwell

Categories     Bon Appétit     Breakfast     Muffin     Fall     Squash     Coconut     Ginger     Bake     Buttermilk     Pecan     Kid-Friendly     Small Plates

Yield Makes 12 muffins

Number Of Ingredients 13

2 large eggs
10 Tbsp. unsalted butter, melted
2/3 cup buttermilk
2 tsp. grated peeled ginger (from one 2" piece)
2/3 cup plus 2 Tbsp. (packed) light brown sugar
2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. kosher salt
2 cups grated (on large holes of box grater) peeled butternut squash (9 oz., from about 1/4 of a large squash)
3/4 cup unsweetened shredded coconut
3/4 cup coarsely chopped pecans

Steps:

  • Preheat oven to 375°F. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, buttermilk, ginger, and 2/3 cup brown sugar in a medium bowl. Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Mix egg mixture into dry ingredients with a wooden spoon or rubber spatula until just combined. Mix in squash, coconut, and pecans.
  • Divide batter among muffin cups, filling to the brim (about 1/2 cup batter per muffin). Sprinkle remaining 2 Tbsp. brown sugar on top.
  • Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 30-32 minutes. Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
  • Do Ahead
  • Muffins can be made 3 days ahead. Store airtight at room temperature, or freeze up to 2 months.

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