Nutty Butternut Squash Muffins

This is the story a muffin that likes to dress-up like a cupcake. It is a delicious muffin all own its own, and made out of vegetable so it’s somewhat healthy. But if you want to bring this muffin to a whole new level, top it off with lemon cream cheese frosting.

Butternut squash muffin

What you will need (makes 24 muffins)

  • 400g Butternut squash, washed and cubed
  • 300g sugar
  • 1 1/2 tbsp Maple syrup
  • 100g all-purpose flour
  • 200g graham cracker crushed
  • 1 tsp salt
  • 2 tbsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp ground clove
  • 4 eggs
  • 1/3 cup pecan nuts ( plus more for decorating)
  • 1/3 cup vegetable oil

For the icing view this post, the icing is optional but give an extra nice touch.

Butternut squash muffins

Butternut squash Muffins


  1. Set the oven at 350 degrees and line cupcake pan.
  2. In a large bowl combine the dry ingredients and set aside
  3. In the food possessor add the squash, the eggs and the nuts and puree until smooth.
  4. Mix the dry ingredients and the puree and add the oil until all the dry ingredients are wet.
  5. Add the mixture filling the cupcake liners to 3/4 full and bake for 25 minutes. Let cool completely.
  6. Eat as it is or top with creamy frosting

4 thoughts on “Nutty Butternut Squash Muffins

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