If you adore the cozy flavors of fall and want to bring a sweet, tender treat to your kitchen, you simply must try this delightful Frosty Top Butternut Squash Muffins Recipe. These muffins boast a moist, comforting crumb thanks to the natural sweetness and creamy texture of butternut squash, perfectly spiced with cinnamon, nutmeg, and cloves. The highlight is the irresistibly delicate frosty topping made from cinnamon and sugar that adds just the right amount of crunch and extra sweetness. Whether you’re serving these muffins for breakfast, an afternoon pick-me-up, or a festive snack, they’re sure to become a beloved favorite in your recipe rotation.
Ingredients You’ll Need
Gathering the right ingredients makes all the difference, and this Frosty Top Butternut Squash Muffins Recipe uses simple staples that come together to create layers of flavor and texture you’ll love. Each one plays a role in adding moistness, spice, or crunch to these unforgettable muffins.
- 1 3/4 cups all-purpose flour: The base of the muffin that creates structure and a tender crumb.
- 1 teaspoon baking soda: Helps the muffins rise and become fluffy.
- 1/2 teaspoon baking powder: Adds lift and lightness to the texture.
- 1/2 teaspoon salt: Enhances all the sweet and spicy flavors.
- 1 teaspoon ground cinnamon: The warm, classic spice that defines these fall-inspired muffins.
- 1/2 teaspoon ground nutmeg: Adds depth and warmth to the spice mix.
- 1/4 teaspoon ground cloves: Just a hint brings complexity and seasonal charm.
- 1/2 cup vegetable oil: Keeps the muffins moist and soft.
- 1/2 cup granulated sugar: Provides sweetness without overpowering the natural squash flavor.
- 1/4 cup brown sugar: Enhances richness and lends a subtle molasses note.
- 2 large eggs: Bind everything together and contribute to fluffiness.
- 1 cup mashed cooked butternut squash (cooled): The star ingredient, delivering moisture, sweetness, and that beautiful autumnal color.
- 1 teaspoon vanilla extract: Rounds out the flavors with a gentle aromatic sweetness.
- 1/2 cup chopped walnuts or pecans (optional): Adds pleasant crunch and nutty flavor.
- For the frosty topping: 2 tablespoons granulated sugar and 1/4 teaspoon ground cinnamon mixed to create a sparkling, sweet crust on top.
How to Make Frosty Top Butternut Squash Muffins Recipe
Step 1: Preheat and Prepare Your Muffin Tin
Start by heating your oven to 350°F. Line a standard 12-cup muffin tin with paper liners or generously grease each cup to prevent sticking. Preparing the pan beforehand ensures your muffins will come out looking perfect.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This spice-infused flour mixture forms the flavorful base of your muffins and evenly distributes the leavening agents.
Step 3: Combine Wet Ingredients
In a large bowl, whisk the vegetable oil, granulated sugar, brown sugar, and eggs until smooth and slightly fluffy. Stir in the cooled mashed butternut squash and vanilla extract, which add moisture and a subtle sweetness that’s absolutely irresistible.
Step 4: Bring Wet and Dry Together
Gradually add the dry ingredients to the wet, stirring gently until just combined. Avoid overmixing to keep your muffins tender and soft. If you’re adding nuts for texture and flavor, fold them in now for delightful surprise bites.
Step 5: Fill Muffin Cups and Add Frosty Topping
Divide the batter evenly among the prepared muffin cups. Then, sprinkle the cinnamon-sugar mixture generously over the tops of each muffin, creating that signature frosty top that makes this recipe so special and delicious.
Step 6: Bake and Cool
Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Cooling completely ensures the perfect texture and lets the frosty topping set beautifully.
How to Serve Frosty Top Butternut Squash Muffins Recipe
Garnishes
Add a little extra charm by dusting your muffins with a light sprinkle of powdered sugar or a drizzle of honey right before serving. A few whole nuts or a cinnamon stick alongside the plate adds a rustic, inviting touch that’s hard to resist.
Side Dishes
These muffins pair wonderfully with a hot cup of coffee or spiced chai tea for a comforting breakfast or snack. Serve alongside fresh fruit, a smear of cream cheese, or a dollop of Greek yogurt to balance the sweetness.
Creative Ways to Present
For a festive gathering, arrange the muffins on a tiered stand and decorate with autumn leaves or small pumpkins. You could also cut the muffins in half and make mini breakfast sandwiches with egg and spinach for a savory twist on this sweet delight.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Frosty Top Butternut Squash Muffins Recipe in an airtight container at room temperature for up to three days. This keeps them moist and their frosty tops perfectly crisp without drying out.
Freezing
These muffins freeze beautifully! Wrap individual muffins tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to three months, making them ideal for meal prep or quick breakfasts on busy mornings.
Reheating
To enjoy your muffins warm, unwrap and heat them in the microwave for about 20 seconds or in a preheated oven at 300°F for 5 to 7 minutes. This will refresh the texture and bring back that delightful frosty crunch on the top.
FAQs
Can I use canned butternut squash puree instead of fresh?
Absolutely! Canned butternut squash puree works just as well and is a convenient shortcut. Just make sure it’s plain puree without added spices or sweeteners to keep the flavor balance just right.
What if I don’t have nuts? Can I leave them out?
Yes, the nuts are optional in this recipe. They add a lovely crunch and depth of flavor, but your muffins will still be perfectly moist and flavorful without them.
Can I substitute the vegetable oil with another fat?
You can use melted coconut oil or light olive oil for a slightly different taste. Just keep the quantity the same to maintain the moist texture of these muffins.
How do I know when the muffins are done baking?
The best way is to insert a toothpick into the center. If it comes out clean or with just a few crumbs, the muffins are perfectly baked. Overbaking can dry them out, so keep an eye on the timing.
Do these muffins keep well for breakfast on the go?
Definitely! These muffins are sturdy enough to travel well and make a fantastic grab-and-go breakfast option. Pairing them with fruit or a protein-rich snack will keep you fueled until lunch.
Final Thoughts
There’s something truly special about baking muffins that bring together the warmth of fall spices and the creamy richness of butternut squash, topped with a sweet, frosty crunch. This Frosty Top Butternut Squash Muffins Recipe is a wonderful way to enjoy seasonal flavors in a simple yet indulgent way. I can’t wait for you to try baking them and discovering just how comforting and delicious these muffins can be. They’re pure joy in every bite!
Print
Frosty Top Butternut Squash Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Frosty Top Butternut Squash Muffins are a delightful fall treat combining warm spices and moist butternut squash for a flavorful, tender muffin perfect for breakfast or a snack. Topped with a cinnamon sugar frosty topping, they offer a lovely balance of sweetness and spice with the option of adding crunchy nuts.
Ingredients
Main Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 cup mashed cooked butternut squash (cooled)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Frosty Topping
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Muffin Tin. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves until well combined. This creates a spiced base for the muffins.
- Combine Wet Ingredients. In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, mashed cooled butternut squash, and vanilla extract until the mixture is smooth and homogenous.
- Incorporate Dry Ingredients. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make muffins tough.
- Add Nuts (Optional). Fold in the chopped walnuts or pecans if using, to add texture and flavor.
- Fill the Muffin Cups. Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full for optimal rising.
- Prepare and Sprinkle Frosty Topping. In a small bowl, mix the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture generously and evenly over the tops of the muffin batter in each cup.
- Bake the Muffins. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
- Cool the Muffins. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly and enhances texture.
Notes
- Roasted or steamed butternut squash works well; canned puree is also an excellent shortcut.
- For added sweetness and texture, consider stirring in mini chocolate chips or dried cranberries into the batter.
- These muffins freeze exceptionally well, making them convenient for meal prep and easy snacking later.
