SPICED BUTTERNUT SQUASH MUFFINS
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
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
SHANA'S SPAGHETTI SQUASH MUFFINS
Too much spaghetti squash? Try this new recipe, which resembles other squash breads.
Provided by starfroggie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 2h25m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a shallow baking pan. Add about 1 inch water.
- Bake in the preheated oven until flesh is soft, about 1 hour 25 minutes. Scoop out flesh with a spoon and measure out 2 cups; refrigerate until cool, 15 to 20 minutes.
- Increase oven temperature to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins.
- Whisk flour, sugar, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together in a large bowl.
- Mix milk, eggs, butter, and vanilla extract together in a separate bowl. Stir in spaghetti squash. Fold the squash mixture into the flour mixture just until moistened.
- Spoon batter into the prepared muffin tins, filling each cup halfway.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from muffin tins and cool on wire racks.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 44.1 g, Cholesterol 38.5 mg, Fat 3.9 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 2 g, Sodium 301 mg, Sugar 18.4 g
YELLOW SQUASH MUFFINS
These muffins are so moist and golden, they're sure to become an instant family favorite. They have a delicate squash flavor.-Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened., Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 170 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 265mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
SPICY SQUASH MUFFINS
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
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
SPICY APRICOT SQUASH MUFFINS
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
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
SQUASH MUFFINS
This is a great recipe for a delicious fall muffin. The nutmeg and cinnamon are so delicious and add a lot of flavor!-Salem Cross Inn, , West Brookfield, Massachusetts
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 13g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 74mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
WINTER SQUASH SPICE MUFFINS
Make and share this Winter Squash Spice Muffins recipe from Food.com.
Provided by Rita1652
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees.
- Grease muffin tin with butter.
- Mix flour, sugars, spices, baking powder and salt in large bowl.
- Cut in butter with pastry blender (I use food processor pulsing till crumbly) or knives until mixture is like fine crumbs.
- Beat egg in a medium bowl; stir in squash, peel, raisins, and buttermilk.
- Add to flour mixture until just blended.
- Fill muffin cups 3/4 cups full.
- Sprinkle tops with sugar.
- Bake 20-25 minutes until lightly browned and center is done when tested with a toothpick.
- Makes 12 muffins.
- Serve with Pecan Honey Butter recipe#69286 or what ever you like.
Nutrition Facts : Calories 269.5, Fat 8.6, SaturatedFat 5.2, Cholesterol 38.8, Sodium 212.2, Carbohydrate 45.5, Fiber 1.2, Sugar 24.8, Protein 4
PERFECT BUTTERNUT SQUASH MUFFINS
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
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
SUGAR AND SPICE MUFFINS
A great recipe compliments of my grandma. The muffins taste like cake doughnuts....yummm!
Provided by dakota kelly
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
- In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
- While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.
Nutrition Facts : Calories 299.3 calories, Carbohydrate 40 g, Cholesterol 37.1 mg, Fat 14.7 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 6.2 g, Sodium 208.8 mg, Sugar 25.8 g
More about "spicy squash muffins recipes"
SUMMER SQUASH MUFFINS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
Estimated Reading Time 2 mins
- Preheat oven to 350 degrees and lightly grease a mini muffin pan. (This recipe will make approximately 24 mini muffins.)
SPICED SQUASH MUFFINS | CANADIAN LIVING
From canadianliving.com
CHAI-SPICED BUTTERNUT SQUASH MUFFINS | AMBITIOUS KITCHEN
From ambitiouskitchen.com
HEALTHY BUTTERNUT SQUASH MUFFINS - GIMME SOME OVEN
From gimmesomeoven.com
SPICED BUTTERNUT SQUASH MUFFINS - MISFITS MARKET
From blog.misfitsmarket.com
SPICY SQUASH MUFFINS - EASY COOK FIND
From easycookfind.com
MINI MUFFINS: SAVORY BUTTERNUT SQUASH WITH SPICY SQUASH SPREAD
From hobnobmag.com
SPICY SQUASH MUFFINS (VEGAN, SOURDOUGH) AND VARIATIONS
From crunchycooking.org
SPICY SQUASH MUFFINS RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
BEST SPICED SQUASH MUFFINS RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
25+ BEST ZUCCHINI RECIPES - I HEART NAPTIME
From iheartnaptime.net
SPICY SQUASH MUFFINS | RECIPESTY
From recipesty.com
YELLOW SQUASH MUFFINS • CRAVING SOME CREATIVITY
From cravingsomecreativity.com
SPICY APRICOT SQUASH MUFFINS | RECIPESTY
From recipesty.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
You'll also love