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
Scale
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.
