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
Scale
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
