Fall Baking: Spicy Butternut Muffins

September 29, 2011

Do you love Fall as much as we do?  These super yummy muffins celebrate the taste of the season and are super healthy to boot.  Here’s the recipe:


  • 3/4 pound peeled, seeded and cubed butternut squash
  • 1  cup all-purpose flour
  • 1/2 cup oats (old fashioned oatmeal)
  • 2 teaspoons baking powder
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 3/4 cup milk
  • 1 egg
  • 1 tablespoon butter, melted


  1. Preheat oven to 400 degrees F.  Lightly coat the insides of a muffin pan or cute individual tins like the ones shown above with cooking spray.
  2. In a medium saucepan boil squash in just enough water to cover – about 24 minutes, or until tender.  Drain and puree in a food processor.
  3. In a large bowl combine flour, oats, baking powder, sugars, salt, pumpkin pie spice and cinnamon.
  4. In a medium bowl combine milk, egg and butter.  Blend in squash. Add this to the flour mixture stirring until just combined.
  5. Spoon the batter into muffin cups, filling about 1/2 way.  Bake about 20 minutes – until a toothpick inserted comes out clean.  Cool on a wire rack.
Related Posts Plugin for WordPress, Blogger...

{ 1 comment… read it below or add one }

Leave a Comment

Previous post:

Next post: