Butternut Squash Muffins

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These butternut squash muffins are moist and delicious, topped with a delicious brown sugar pecan topping, and baked to perfection. The perfect fall dessert the whole family will enjoy.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: Brown Sugar Pecan Topping, Butternut Muffins, Butternut Squash Muffins

Servings: Muffins

Calories: 230kcal

Author: Great Grub, Delicious Treats

Ingredients

For the Muffins

2 cups all purpose flour
1 ¼ teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
1 teaspoon pumpkin pie spice
4 large eggs
15 ounce butternut squash puree
1 cup sugar
½ cup light brown sugar, packed
1 teaspoon vanilla extract
⅔ cup vegetable oil

Brown Sugar Pecan Topping

¾ cup brown sugar, packed
¼ cup all purpose flour
¾ cup pecans, chopped
¼ cup melted butter

Instructions

Preheat the oven to 350° and line a muffin pan(s) with paper liners or spray with non-stick cooking spray.

For the Muffins

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, ginger and pumpkin spice.
In a large bowl, beat eggs, butternut squash puree, sugar, brown sugar, vanilla extract, and vegetable oil together until combined.
Gradually add the flour mixture into the wet ingredients, and beat until well combined.
Evenly pour batter into muffin pans ⅔ full.

Brown Sugar Pecan Topping

In a small bowl, combine brown sugar, flour chopped pecans, and melted butter. Stir well.
Top each muffin with the brown sugar pecan topping.
Bake for 25-30 minutes or until a toothpick comes out clean.

Notes

Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition