Sweet Butternut Squash Muffins

A little sweeter, a little fluffier, a little tastier than the original, but with more fat and calories. Makes a beautifully bright-colored muffin perfect for the fall table. An excellent way to use the squash.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 202 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• ½ teaspoon ground nutmeg
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ½ cup milk
• ¾ cup white sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• 3 tablespoons butter
• 2 ½ teaspoons baking powder
• 12 pecan halves
• 1 tablespoon sour cream
• cooking spray
• Water, as needed
• ¾ cup oats
• 1 butternut squash, halved lengthwise and seeded

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.

Step 2

Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray or line with paper liners and prepare the liners with cooking spray.

Step 3

Put squash into a roasting pan with cut sides down. Pour enough water into pan to fill 1/2-inch deep.

Step 4

Roast squash in preheated oven until flesh is easily pierced through with a fork, about 45 minutes. Remove roasting pan and reduce heat to 350 degrees F (175 degrees C).

Step 5

Scoop hot squash into a large bowl and mash until no large chunks remain. Stir sugar and butter into the squash.

Step 6

Whisk flour, oats, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl.

Step 7

Beat eggs, milk, sour cream, and vanilla extract together in a separate bowl. Stirring constantly, add a spoonful of squash mixture into the egg mixture to temper it before adding egg mixture to the squash mixture; stir.

Step 8

Fold flour mixture into the squash mixture until just incorporated; spoon into muffin tins. Top each with a pecan half.