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+ servings
Six muffins cooling on a wire rack.
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5 from 28 votes

Roasted Acorn Squash Muffins

hese acorn squash muffins are the perfect breakfast muffin and are easy to make! These squash muffins are both delicious and healthy, perfect for the fall and winter months. Enjoy these as a quick breakfast or a light snack!
Prep Time50 minutes
Cook Time20 minutes
Total Time1 hour 10 minutes
Course: Bread, Breakfast, Snack
Cuisine: American
Servings: 18 people
Calories: 177kcal
Author: Amanda Mason

Equipment

  • muffin tins

Ingredients

Traditional Recipe

  • 1 cup acorn squash puree
  • 2 eggs
  • ½ cup canola oil
  • ¼ cup low-fat buttermilk
  • 1 cup white sugar
  • ½ cup light brown sugar
  • 1 ¾ cup cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves

Instructions

  • Preheat oven to 350°F. Line a muffin tin with 18 paper liners.
  • Roast the acorn squash. Use these instructions.
  • Once you have 1 cup of pureed acorn squash, in a large bowl mix together with a standing or hand held mixer the puree, eggs, oil, buttermilk, white, and brown sugars until thoroughly combined.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and clove.
  • Pour the dry ingredients into the wet mixture. Combine just until combined; do not over mix. Pour into the prepared muffin pan.
  • Bake in preheated oven for 18-20 minutes.
  • Remove the muffin pan from the oven and let cool for 5-7 minutes.
  • From there, place the muffins on a wire rack to cool another 10 minutes before removing the paper liners and serving.

Video

Notes

  • If you are using a standing mixer, the paddle attachment works well. If hand mixing, do 10-12 large folds until just combined.
  • Make sure the baking soda and baking powder are still active. If they are over a year old, it's time to buy more. Using old baking powder and soda will prevent the muffins from rising like they should.
  • You can either use a regular all-purpose flour or gluten free all-purpose flour. Both work exceptionally well and the ratios will be the same in this recipe.
  • These muffins will be done after 18-20 minutes of baking. They will start to turn a nice golden brown on top and on the edges. When removing the muffin pan from the oven, you may question if they are cooked all the way though. Don't let the appearance fool you into thinking they not cooked all the way through. These muffins are super moist and will finish firming up as they cool in the muffin tin.
  • There's nothing worse than biting into an undercooked muffin. When removing these squash muffins from the oven, wait at least 5 minutes before removing them from the muffin tin. From there, place the muffins on a wire rack to cool another 10 minutes before removing the paper liners. No one likes a muffin that falls apart, so let these completely cool.
  • No one likes dry muffins. When muffins are too dry, it's typically because the batter has been overmixed. Don't overmix the batter and the muffins will stay nice and moist. If you choose to mix the wet and dry ingredients by hand, only turn the batter 10-12 times. If using a standing mixer, use a paddle attachment.
  • This also makes a really great bread recipe. Instead of cooking in muffin tins, pour the batter into a bread loaf or mold and cook at 350°F until done, about 45-50 minutes. To add a bit of crunch, add some chopped pecans or walnuts.

Nutrition

Serving: 1muffin | Calories: 177kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 106mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg