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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

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Incorporate Butternut Squash Puree: Mix in the cooked butternut squash puree until evenly combined with the wet ingredients.
  5. 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.
  6. Add Nuts (Optional): If using, gently fold in the chopped walnuts or pecans to distribute throughout the batter.
  7. 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.
  8. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  9. 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.
  10. 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.
  11. 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

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Find it online: https://a-tale-of-two.com/frosty-top-butternut-squash-muffins-recipe/