Get ready to fall head over heels for Frosty Top Butternut Squash Muffins! These cozy, golden treats bake up light and tender, with warm spices and a sparkling sugar top that feels like a celebration with every bite. They’re the ultimate marriage of velvety squash, a touch of sweetness, and cinnamon-kissed warmth—perfect for breakfast, snacking, or sharing with someone you love. Experience autumn flavor at its finest in each muffin, and let the irresistible frosty topping win you over again and again.
Ingredients You’ll Need
Frosty Top Butternut Squash Muffins come together with just a handful of pantry staples, plus a few not-so-secret touches that set them apart. Each ingredient brings its own magic, from rich spices to velvety squash, helping to build up flavor, structure, and that signature sugared crunch on top.
- All-purpose flour: The foundation for a tender crumb and classic muffin texture.
- Baking soda & baking powder: These leaveners create lift and give your muffins their light, fluffy rise.
- Salt: Don’t skip it—it bumps up the flavor of everything else!
- Ground cinnamon, nutmeg, and cloves: This trio brings warm, autumnal flavors and makes the kitchen smell irresistible while baking.
- Cooked and mashed butternut squash: The star of the show! Adds moisture, sweetness, and that pretty golden hue. Make sure it’s fully cooled.
- Eggs: They bind everything together and help the muffins rise beautifully.
- Granulated sugar & brown sugar: A combo adds both sweetness and hint of caramel depth.
- Vegetable oil: Keeps the muffins moist and tender—no dryness here!
- Vanilla extract: Enhances all the cozy spice notes with classic warmth.
- Milk: Loosens the batter just enough for a soft, luscious texture. Dairy-free swaps work too!
- Chopped walnuts or pecans (optional): For extra crunch and buttery flavor—mix in if you like a nutty finish.
- Coarse sugar for topping: The “frosty” touch that adds sparkle and delightful crunch to every bite.
How to Make Frosty Top Butternut Squash Muffins
Step 1: Preheat and Prep the Pan
Kick things off by preheating your oven to 350°F (175°C). Either line a 12-cup muffin tin with paper liners or give it a quick spritz with nonstick spray. This step ensures your muffins pop right out looking bakery-worthy, with minimal cleanup, so you can get straight to the good part—enjoying your creations!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This step blends all those spices evenly through the batter, so every bite is loaded with flavor and nothing clumps together when wet ingredients are added.
Step 3: Combine the Wet Ingredients
Grab a separate bowl and whisk the eggs with both sugars until you have a smooth, light mixture. Stir in the oil, mashed butternut squash, vanilla extract, and milk, mixing until everything’s nice and creamy. This velvety base is what gives Frosty Top Butternut Squash Muffins their melt-in-your-mouth texture.
Step 4: Bring It All Together
Gently add the dry ingredients into the wet, folding with a spatula just until everything is combined. Don’t overmix—just enough so the flour disappears. If you’re using nuts, fold them in now for an added layer of crunch and flavor.
Step 5: Portion and Frost the Tops
Divide your batter evenly among the muffin cups, filling each one about ¾ full for a lovely domed top. Sprinkle the coarse sugar generously over each muffin—this is the moment where those signature “frosty tops” come to life, glistening and crunchy straight from the oven.
Step 6: Bake to Golden Perfection
Slide the tin into your preheated oven and bake for 20–24 minutes, or until a toothpick poked into the center comes out clean. Let your muffins cool in the pan for 5 minutes to help them set, then transfer to a wire rack. That little pause makes all the difference for the perfect texture!
How to Serve Frosty Top Butternut Squash Muffins
Garnishes
There’s no need to get fancy—these muffins sparkle on their own! But if you want to play, try an extra dusting of powdered sugar right before serving, or tuck a cinnamon stick beside your platter for a simple, aromatic touch. If you’d like a little more decadence, a drizzle of maple glaze or a dollop of whipped cream turns a humble muffin into a drool-worthy dessert.
Side Dishes
Pair Frosty Top Butternut Squash Muffins with creamy Greek yogurt and fresh fruit for a satisfying breakfast spread. They’re also fantastic alongside a hot mug of coffee or spiced chai, perfect for chilly mornings. If you’re in a brunch mood, serve them with scrambled eggs and crispy hash browns for a cozy, well-rounded plate.
Creative Ways to Present
Muffins don’t have to be basic! Stack them high on a pretty cake stand for a bake sale, tuck a few in a basket lined with a cute napkin as a hostess gift, or slice in half and toast lightly before spreading with apple butter for an irresistible snack. Baking mini versions for parties or breakfasts on the go is a hit, too.
Make Ahead and Storage
Storing Leftovers
Keep your Frosty Top Butternut Squash Muffins fresh by storing them in an airtight container at room temperature for up to 3 days. To maintain that signature crispy topping, avoid stacking them directly on top of each other—just add a little parchment between the layers if you’re short on space.
Freezing
Planning ahead? Let the muffins cool completely, then arrange in a single layer in a freezer-safe bag or container. These freeze beautifully for up to 2 months! When you’re ready to enjoy, just set out on the counter for an hour or give them a quick zap in the microwave for instant coziness.
Reheating
Pop a muffin in the microwave for 10–15 seconds, or rewarm in a 300°F oven for 4–5 minutes to perk them right up. If you want that frosty sugar top to sing, a couple minutes in a toaster oven brings back the crunch—just keep an eye out so the sugar doesn’t get too toasty.
FAQs
Can I use canned pumpkin instead of butternut squash?
Absolutely! If you’re in a pinch, canned pumpkin purée makes an easy substitute. The flavor will be slightly different—pumpkin is a bit earthier—but your Frosty Top Butternut Squash Muffins will still be moist, sweet, and delicious.
How do I cook butternut squash for the muffins?
The simplest method is to peel, cube, and steam or roast the squash until tender, then mash well and let it cool completely. Roasting brings out more sweetness, so it’s worth the little extra time if you have it!
Can I make these muffins dairy-free?
You sure can! Just swap the milk for your favorite unsweetened plant-based milk (like almond or oat), and make sure to use dairy-free liners or grease for your tin.
Why should I use coarse sugar for the topping?
Coarse sugar stays crackly and creates that special “frosty” texture on top, unlike finer sugars that dissolve when baked. It adds sparkle and a delightful sweet crunch that makes these muffins really standout.
What’s the best way to mash the squash for the batter?
After cooking, scoop the flesh into a bowl and mash with a fork or potato masher until silky smooth. For an extra even texture, you can blitz it quickly with a stick blender—but don’t stress, a few tiny bits just add character!
Final Thoughts
If you’re searching for a comforting treat with irresistible texture and warming flavors, you simply can’t go wrong with Frosty Top Butternut Squash Muffins. There’s something magical about that sweet, crunchy topping and rich, spiced middle. So why not give this recipe a try? Your kitchen will smell amazing, your tastebuds will dance, and you might just discover your new favorite muffin!
Print
Frosty Top Butternut Squash Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Frosty Top Butternut Squash Muffins are a delightful fall treat, perfect for breakfast or a snack. They are moist, flavorful, and topped with a sweet crunchy topping that will have you reaching for seconds.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Wet Ingredients:
- 1 cup cooked and mashed butternut squash (cooled)
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup milk
- ½ cup chopped walnuts or pecans (optional)
- 2 tablespoons coarse sugar for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or greasing.
- Mix dry ingredients: In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Combine wet ingredients: In another bowl, whisk eggs with granulated sugar and brown sugar. Add oil, butternut squash, vanilla, and milk.
- Combine wet and dry: Gradually add dry ingredients to wet mixture, stirring until just combined. Fold in nuts if desired.
- Bake: Fill muffin cups with batter, sprinkle tops with coarse sugar, and bake for 20–24 minutes.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can use canned pumpkin instead of butternut squash.
- For a dairy-free option, use plant-based milk.
- Muffins can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 12g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
