Butternut Squash Muffins

I saw this recipe over at Tartlet Sweets and knew I had to try it. I’ve been on a squash kick lately and muffins are always a hit in my family.


-Butternut Squash
-100 g (1/2 c.) Granulated Sugar
-45 g (1/4 c. + 2 Tbsp.) All Purpose Flour
-42 g (3 Tbsp.) Cold Butter
-250 g (2 c.) All Purpose Flour
-1 Tsp Baking Soda
-1 Tsp Baking Powder
-1 Tsp. Ground Nutmeg
-1 Tsp. Ground Cloves
-1/2 Tsp. Ground Ginger
-1/4 Tsp. Ground Cardamom (I omitted this seeing as I didn’t have any)
-1/2 Tsp. Salt
-370 g (1 1/2 c.) Butternut Squash Puree (This is made from the Butternut Squash)
-60 ml (1/4 c.) Vegetable Oil
-108 g (1/2 c.) Packed Brown Sugar
-100 g (1/2 c.) Granulated Sugar
-2 eggs
-1 Tsp. Vanilla Extract


Butternut Squash

That my friends is a butternut squash.

To Make the Squash Puree:
1. Preheat oven to 400 deg. F. Line a cookie sheet with aluminum foil.
2. Cut the butternut squash in half, remove seeds. Place the halves cut side up on the cookie sheet.
3. Cook till fork tender (about 30 mins) You should be able to easily stick the fork in the meat of the squash.
4. Let cool. Remove the meat from the skin. Puree the squash in a blender.

Squash Puree

Squash Puree

1. Whisk together sugar and flour. Work in the butter until the mix looks like, well streusel. (It should be like kosher salt.)



1. Reduce oven heat to 350 deg. F.
2. In a large bowl mix together flour, baking soda, baking powder, spices, and salt. Mix together (in a mixer) the squash puree, oil, and sugars. Add the eggs one at a time. Add the vanilla a beat for a few seconds.
3. Add the dry ingredients until combined.
4. Add dough to the muffin tins about 2/3 of the way up. Completely cover the top of the muffins with streusel.
5. Bake for 20-25 mins.


Yummy, Yummy Dough

All done!

All done!


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