Spicy Squash 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

PUMPKIN SPICE MUFFINS



Pumpkin Spice Muffins image

If you like a moist, sweet muffin rich with cinnamon and nutmeg, then look no further. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Yield 18

Number Of Ingredients 11

2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 eggs, beaten
1 cup pumpkin puree
¼ cup white sugar
2 cups unsweetened applesauce
2 tablespoons vegetable oil
1 teaspoon almond extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
  • In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups.
  • Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely.

Nutrition Facts : Calories 97 calories, Carbohydrate 17.2 g, Cholesterol 20.7 mg, Fat 2.5 g, Fiber 2.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 166 mg, Sugar 6.2 g

SUMMER SQUASH MUFFINS



Summer Squash Muffins image

Savory bite-sized muffins loaded with grated yellow squash and Pepper Jack cheese. They are a little spicy and have a hint of sweetness.

Provided by Christin Mahrlig

Categories     Muffins

Time 30m

Number Of Ingredients 9

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
2 large eggs
1 1/2 cups grated yellow squash
1 (8-ounce) block Monterey Jack cheese with peppers, (grated)

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.

Nutrition Facts : Calories 319 kcal, ServingSize 1 serving

SPICY SALSA MUFFINS



Spicy Salsa Muffins image

At a farmer's market in Coweta, Oklahoma the Grenter brothers sell with wonderful, slightly spicy muffins every Saturday. If you buy some, you can request a copy of the recipe.-Ginger Sullivan, Cutler Bay, Florida

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

1 cup all-purpose flour
1 cup cornmeal
3 tablespoons sugar
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup chunky salsa
1/2 cup half-and-half cream
6 tablespoons butter, melted
1 large egg, lightly beaten

Steps:

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the salsa, cream, butter and egg. Stir into dry ingredients just until moistened., Fill greased muffin cups three-fourths full. Bake at 400° for 15-18 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.

Nutrition Facts : Calories 167 calories, Fat 7g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 261mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

SPICY APRICOT SQUASH MUFFINS



Spicy Apricot Squash Muffins image

A spicy muffin that will go well with your breakfast beverage to start the day.

Provided by Cheerios

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 1h15m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
½ cup oat bran
1 tablespoon ground ginger
2 teaspoons baking powder
½ teaspoon baking soda
1 cup cubed butternut squash
water as needed
½ cup apricot jam
1 cup light cream
1 cup white sugar
2 eggs, beaten

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.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 46.4 g, Cholesterol 44.2 mg, Fat 5.2 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 2.8 g, Sodium 160.5 mg, Sugar 22.9 g

SPICY SQUASH MUFFINS



Spicy Squash Muffins image

A very light muffin with spicy flavor and squash added for an extra moist muffin with tea or coffee at breakfast-time or brunch.

Provided by Cheerios

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 ½ cups cubed butternut squash
2 tablespoons minced fresh ginger root
1 lemon, zested and juiced
1 cup light cream
1 cup white sugar
½ cup quick-cooking oats
2 eggs, beaten

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.

Nutrition Facts : Calories 214.9 calories, Carbohydrate 39.1 g, Cholesterol 44.2 mg, Fat 5.2 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 155.1 mg, Sugar 17.2 g

APPLESAUCE SQUASH MUFFINS



Applesauce Squash Muffins image

Having some leftover baked squash I decided to make some nutritious and delicious muffins with it. These are mildly sweet, moist and spicy. I incorporate a food safe essential oil blend called Thieves from Young Living which adds an amazing aroma and spice. Enjoy!

Provided by Joyful Jessa

Categories     Breakfast

Time 35m

Yield 12 muffins

Number Of Ingredients 10

1 1/2 cups whole wheat flour
1/2 cup bread flour
2 teaspoons baking soda
1 teaspoon cinnamon
2 teaspoons stevia
1 cup mashed baked squash
1/4 molasses
1 cup unsweetened applesauce
2 eggs
4 drops of young living thieves oil

Steps:

  • Preheat oven to 350 degrees. Grease or spray muffin tins. Stir together flour, soda, cinnamon and stevia. In separate bowl mix squash, molasses, applesauce, eggs and Thieves oil. Combine wet and dry ingredients. Pour into muffin pan. Bake 20-25 minutes.

Nutrition Facts : Calories 92.5, Fat 1.3, SaturatedFat 0.3, Cholesterol 31, Sodium 222.6, Carbohydrate 17.6, Fiber 2.2, Sugar 2.2, Protein 3.7

SPICED BUTTERNUT SQUASH MUFFINS



Spiced Butternut Squash Muffins image

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.

Provided by Lindsay Ho

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

½ pound peeled, seeded and cubed butternut squash
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ cup white sugar
¼ teaspoon salt
2 teaspoons pumpkin pie spice
¾ cup milk
1 egg, beaten
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 121 calories, Carbohydrate 23.6 g, Cholesterol 19.3 mg, Fat 1.9 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 128.5 mg, Sugar 9.6 g

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