If you’ve been hunting for that perfect blend of cozy autumn flavors with a delightfully sweet and creamy finish, the Frosty Top Butternut Squash Muffins Recipe is exactly what you need. These muffins capture the natural sweetness of butternut squash combined with warm spices and a shimmering sugary crust that gives you just the right amount of crunch. It’s a recipe that’s bound to become a staple in your kitchen, whether for breakfast, snack time, or a festive treat that makes any day feel special.

Frosty Top Butternut Squash Muffins Recipe - Recipe Image

Ingredients You’ll Need

With simple, wholesome ingredients, this recipe highlights how each component plays a crucial role in the muffins’ flavor and texture. From the creamy butternut squash puree to the aromatic spices and crunchy nuts, every ingredient brings something special to the table.

1 1/2 cups all-purpose flour: The backbone of the muffins, providing structure and softness.
1 teaspoon baking powder: Helps your muffins rise beautifully and develop a tender crumb.
1/2 teaspoon baking soda: Works with the acid in the squash to create lift and fluffiness.
1/2 teaspoon ground cinnamon: Adds that classic warming spice that pairs wonderfully with squash.
1/4 teaspoon ground nutmeg: A subtle hint of nutmeg deepens the spice profile without overpowering.
1/4 teaspoon salt: Enhances all the flavors and balances the sweetness.
1/2 cup unsalted butter, softened: Ensures rich flavor and moist crumb in every bite.
1 cup granulated sugar: Sweetens the muffins just right and promotes a tender texture.
2 large eggs: Bind the mixture and add protein for structure.
1 1/2 cups cooked butternut squash puree: The star ingredient, lending moisture, sweetness, and a gorgeous golden color.
1 teaspoon vanilla extract: Brings warmth and depth to the overall flavor.
1/2 cup milk (dairy or plant-based): Adds needed moisture and helps create a smooth batter.
1/2 cup chopped walnuts or pecans (optional): Adds a pleasant crunch and a nuttiness that complements the squash.
2 tablespoons coarse sugar (like turbinado or raw sugar): Sprinkled on top for a frosty, glittering finish that’s signature to this recipe.
1/4 teaspoon ground cinnamon: Mixed into the topping sugar to enhance that delightful frosty crust.

How to Make Frosty Top Butternut Squash Muffins Recipe

Step 1: Prepare the Butternut Squash Puree

Cook and puree your butternut squash first—roasting or steaming works well. This step is key because the puree should be smooth and velvety to blend beautifully with the batter, giving these muffins their moist texture and vibrant orange color.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures even distribution of those magical warm spices that will gently bake into every bite of the Frosty Top Butternut Squash Muffins Recipe.

Step 3: Cream Butter and Sugar

Using a mixer, beat the softened butter and granulated sugar until light and fluffy. This step is what gives your muffins a tender crumb and that lovely, inviting texture we all crave.

Step 4: Add Eggs, Vanilla, and Squash

Beat in the eggs one at a time, then mix in the vanilla extract and the smooth butternut squash puree. These ingredients combine to create the heart and soul of the batter, infusing it with moisture, flavor, and richness.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry. Mixing just until combined keeps the muffins light and tender, so resist overmixing here.

Step 6: Fold in Nuts

If you’re adding nuts, gently fold them in now to distribute that delightful crunch evenly throughout the batter.

Step 7: Add Frosty Topping and Bake

Spoon the batter into lined muffin tins, then sprinkle the tops with the coarse sugar and cinnamon mixture. This topping will bake into a sparkling, slightly crisp crust that sets these muffins apart. Bake at the recommended temperature until a toothpick inserted comes out clean.

How to Serve Frosty Top Butternut Squash Muffins Recipe

Garnishes

These muffins already shine with their frosty tops, but you can add a light drizzle of honey or a dollop of cream cheese frosting for extra indulgence. A sprinkle of extra chopped nuts or a dash of cinnamon makes for a charming final touch that’s sure to impress.

Side Dishes

Pair your Frosty Top Butternut Squash Muffins Recipe with a hot cup of chai tea or a spiced latte for a perfect autumnal snack. They also complement savory dishes like a fresh green salad or a warm soup for a wholesome brunch.

Creative Ways to Present

Serve these muffins on a rustic wooden board alongside seasonal fruit or on tiered cake stands to elevate a brunch or holiday table. Wrap a few individually in parchment with twine for thoughtful homemade gifts anyone will love.

Make Ahead and Storage

Storing Leftovers

Keep any leftover muffins fresh by storing them in an airtight container at room temperature for up to three days. This helps maintain their soft interior and frosted crunch without drying out.

Freezing

Want to prep in advance? Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They keep beautifully for up to three months, so you always have a cozy treat ready in your freezer.

Reheating

To enjoy frozen or stored muffins at their best, let them thaw at room temperature or warm them gently in the microwave for about 20 seconds. The topping will regain some of its crispness, making your Frosty Top Butternut Squash Muffins Recipe taste freshly baked.

FAQs

Can I use canned butternut squash puree for this recipe?

Absolutely! Canned puree can save time and still provide great flavor. Just make sure it’s plain puree with no added sugars or spices to keep control over your muffin’s taste.

What can I substitute for the butter?

You can use coconut oil or a plant-based butter alternative if you want to keep these muffins dairy-free. The texture might vary slightly but the flavor will stay wonderful.

Are walnuts necessary for the recipe?

Not at all. The nuts add a nice crunch, but you can omit them or swap in your favorite seeds or extra dried fruit to suit your preferences or dietary needs.

How do I know when the muffins are fully baked?

Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, your muffins are perfectly baked and ready to come out of the oven.

Can I make these muffins vegan?

With a few adjustments, yes! Use flax eggs in place of real eggs, plant-based milk, and a vegan butter substitute. This way, you can enjoy the Frosty Top Butternut Squash Muffins Recipe while keeping it plant-based.

Final Thoughts

Once you try these Frosty Top Butternut Squash Muffins Recipe, you’ll discover just how delightful a humble seasonal squash can be when baked into a tender, sweet, and slightly crunchy treat. They’re simple, soulful, and perfect for treating yourself or sharing with loved ones. Trust me, these muffins will quickly become one of your happiest kitchen creations!

Frosty Top Butternut Squash Muffins Recipe

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3.9 from 54 reviews

Author: admin
Total Time: 40-45 minutes
Yield: 12 muffins 1x

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Description

Delightfully moist and flavorful Frosty Top Butternut Squash Muffins made with smooth butternut squash puree, warm spices, and a light crunchy topping. Perfect for breakfast or a healthy snack, these muffins combine a tender crumb with a hint of sweetness and nutty texture from chopped walnuts or pecans. Enjoy these seasonal treats that bring a cozy autumn vibe to your table.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups cooked butternut squash puree (about 1 small butternut squash)
1 teaspoon vanilla extract
1/2 cup milk (dairy or plant-based)

Toppings & Add-ins

1/2 cup chopped walnuts or pecans (optional)
2 tablespoons coarse sugar (like turbinado or raw sugar)
1/4 teaspoon ground cinnamon

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Instructions

Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for added flavor.
Incorporate Butternut Squash Puree: Mix in the cooked butternut squash puree until evenly combined with the wet ingredients.
Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined — do not overmix.
Add Nuts (Optional): If using, gently fold in the chopped walnuts or pecans to distribute throughout the batter.
Prepare Muffin Tin: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well to prevent sticking.
Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Add Topping: In a small bowl, mix the coarse sugar and 1/4 teaspoon ground cinnamon. Sprinkle this mixture generously over the tops of each muffin for a crunchy, sweet crust.
Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

You can substitute the butternut squash puree with pumpkin puree if desired.
Use plant-based milk to make the recipe dairy-free.
Chopped nuts are optional but add a nice texture contrast; feel free to omit or substitute with seeds for a nut-free version.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Coarse sugar topping adds a pleasant crunch but can be omitted if preferred.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Baking
Method: Baking
Cuisine: American