Homemade Butternut Squash Muffins
Enjoy these perfect homemade Butternut Squash Muffins! A terrific Autumn treat the whole family will love!
Equipment
- Muffin Tin
- Cooling Rack
- Standard Oven
Ingredients
- 2 cups Butternut Squash pureed or mashed
Dry Ingredients
- 2 cups Flour
- 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 cup Brown Sugar lightly packed
- 3/4 cup Sugar granulated
- 2.5 tsp Pumpkin Pie Spice
- 1/2 tsp Salt
Wet Ingredients
- 2 Eggs large
- 1 tsp Vanilla Extract
- 1/2 cup Vegetable Oil
- 1/4 cup Whole Milk
Instructions
Prep: When Using Fresh Butternut Squash
- Peel your Butternut Squash. Carefully cut open the Squash and scoop out the fibrous strands (guts) and seeds.2 cups Butternut Squash
- Chop the Butternut Squash into large cubes and boil until soft enough to mash easily with a fork or other utensil.
- Strain out Butternut Squash and mash the pieces into a medium-sized mixing bowl.
Preparation
- Preheat the oven to 325 degrees Fahrenheit.
- In a large mixing bowl, combine all the dry ingredients together.2 cups Flour, 1/2 tsp Baking Powder, 1 tsp Baking Soda, 1/2 cup Brown Sugar, 3/4 cup Sugar, 2.5 tsp Pumpkin Pie Spice, 1/2 tsp Salt
- Next, your Butternut Squash should be pureed/mashed into a mixing bowl. Add the remaining wet ingredients: vanilla extract, milk, oil, and eggs. Stir to combine well.2 Eggs, 1 tsp Vanilla Extract
- Add the Wet Ingredient mixture into the bowl with the Dry Ingredients. Mix Until Combined.
Baking Instructions
- Prepare a greased muffin tin.
- Fill each compartment on the tin approximately 2/3 to 3/4 full.
- Bake for 30 minutes or until a toothpick inserted comes out clean.
Notes
