Squash Muffins(Makes 12 Muffins)
Sweet and moist squash muffins with warm spices, perfect for breakfast or snack, appealing to those who enjoy cozy, flavorful baked treats with a tender crumb.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Combine flour, brown sugar, baking powder, salt, cinnamon, and nutmeg in a bowl.
- In a separate bowl, mix egg, pureed cooked squash, milk, and melted butter.
- Stir the wet ingredients into the dry ingredients just until moistened.
- Spoon the batter into greased muffin cups.
- Bake in the preheated oven for 15 to 20 minutes until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. If you don't have brown sugar, white sugar can be used, but you might miss the depth of flavor. You can substitute the squash with pumpkin puree for a different taste. Adding nuts or chocolate chips can give these muffins an extra crunch or sweetness, similar to those found in Chewey Cake.
Serving Suggestions
These squash muffins make a delightful breakfast or snack, especially when paired with a spread of cream cheese or butter. They also go well with a warm cup of tea or coffee. For a hearty meal, serve them alongside a fresh salad or as part of a brunch spread featuring dishes like Nora'S Apple Cake.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and then in a freezer bag for up to 3 months. To reheat, simply microwave for about 20-30 seconds or warm in an oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Muffins(Makes 12 Muffins) contains roughly 330 calories, with 2g protein, 29g carbohydrates, and 23g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 839mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash for this recipe?
Absolutely! While the recipe calls for pureed cooked squash, you can also use pumpkin, butternut squash, or even sweet potatoes. Each will impart a unique flavor and texture, enhancing the overall taste of the muffins.
What can I do if my batter is too thick?
If the batter seems too thick, you can add a little more milk, one tablespoon at a time, until you reach the desired consistency. Be careful not to overmix, as this can affect the muffins' texture. A thicker batter can often yield denser muffins.
Can I make these muffins vegan?
Yes, you can create a vegan version by replacing the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and using a plant-based milk. Additionally, ensure that the brown sugar is vegan-friendly, as some brands may not be.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).