Butternut Squash Muffins

4.8/5 rating (5 votes)

Ingredients

  • 1 medium butternut squash, seeded and cubed
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup white sugar
  • 1/4 teaspoon sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 3/4 cup milk
  • 1 large egg, beaten
  • 1 tablespoon unsalted butter, melted

Directions

  1. Preheat oven to 400 degrees F. Lightly grease a 12 cup muffin pan.

  2. 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 or blender.

  3. In a large bowl, whisk together flour, baking powder, sugar, salt, pumpkin pie spice and cinnamon.

  4. 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.

  5. 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.

  6. Remove from muffin pan and cool on a wire rack.

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