Butternut Squash Pecan Muffins

Butternut Squash Pecan Muffins

Warmly spiced butternut squash muffins make you look forward to fall. To make it easier, you can use frozen cubed butternut squash.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Spread butternut squash over a baking sheet.
  2. Step 2

    Bake in the preheated oven until soft, about 25 minutes. Remove and let cool. Leave oven on. Line a 12-cup muffin tin with paper liners.
  3. Step 3

    Combine white sugar, all-purpose flour, whole wheat flour, wheat bran, baking powder, cinnamon, salt, ginger, nutmeg, cardamom, star anise, and allspice in a large bowl.
  4. Step 4

    Mix milk, egg, and oil in another bowl. Mash cooled squash with a fork; mix into the milk mixture. Pour over flour mixture and fold until combined.
  5. Step 5

    Scoop 1/3 of the batter into each muffin cup. Combine pecans and brown sugar in a small bowl; sprinkle over the muffins.
  6. Step 6

    Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.