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Butternut Squash Muffins Recpie

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Butternut Squash Muffins Recpie

Prep Time: Cook Time:


  • Frozen butternut squash | 1.00 package 12 oz
  • Self-rising enriched wheat flour | 1.50 cup
  • Low sodium baking powder | 2.00 tsp
  • Powdered sugar | 0.50 cup sifted
  • Salt | 0.25 tsp
  • Pumpkin pie spice | 2.00 tsp
  • Whole milk with added vitamin D | 0.75 cup
  • Egg, whole, raw | 1.00 small
  • Butter without salt | 1.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 111.76 mg

Fat per serving: 1.98 g

Saturated fat per serving: 1.04 g

Protein per serving: 2.96 g

Sodium per serving: 259.63 mg

Cholesterol per serving: 15.85 g


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
  2. Thaw, deseed and cube the squash.
  3. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
  4. In a large bowl, whisk together flour, baking powder, sugar, salt and pumpkin pie spice.
  5. In a medium bowl, thoroughly mix together milk, egg and butter.
  6. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
  7. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full.
  8. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
  9. Remove from muffin pan and cool on a wire rack

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