Sweet Squash Mini Muffins

Perfectly moist and irresistibly flavorful, these Sweet Squash Mini Muffins are a delightful way to enjoy the natural sweetness of roasted butternut squash. Infused with warm spices like cinnamon, nutmeg, and ginger, these bite-sized treats strike the perfect balance of cozy and indulgent. With a tender crumb thanks to the rich blend of mashed squash, butter, and a hint of vanilla, they’re ideal for breakfast, snack time, or dessert. Quick and easy to whip up in under 20 minutes of prep time, this small-batch recipe yields 24 adorable mini muffins that are as visually charming as they are delicious. Serve warm or at room temperature, and enjoy their autumn-inspired flavor all year round! Perfect for toddler-friendly snacks, fall gatherings, or make-ahead meal planning, these muffins will quickly become your new favorite recipe.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 24

Ingredients

• 1 cup butternut squash (roasted and mashed)
• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground ginger
• 0.25 teaspoon salt
• 0.5 cup granulated sugar
• 0.5 cup light brown sugar
• 0.5 cup unsalted butter (melted and cooled)
• 1 teaspoon vanilla extract
• 2 large eggs
• 0.25 cup milk

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a mini muffin tin with paper liners, or grease the tin lightly with butter or cooking spray.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

Step 3

In another mixing bowl, combine the granulated sugar, brown sugar, melted butter, and vanilla extract. Mix well until smooth.

Step 4

Add the eggs to the wet ingredients one at a time, whisking thoroughly after each addition.

Step 5

Stir the roasted and mashed butternut squash into the wet mixture until fully incorporated.

Step 6

Gradually add the dry ingredients into the wet mixture, stirring gently. Do not overmix; mix until just combined.

Step 7

Add the milk to the batter and stir gently to create a smooth and slightly thick texture.

Step 8

Using a small spoon or cookie scoop, evenly divide the batter among the mini muffin tins, filling each well about 3/4 full.

Step 9

Bake the muffins in the preheated oven for 13-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Serve warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

Nutrition Facts

Serving size	(912.3g)

Amount per serving	% Daily Value*
Calories	2571.3

Total Fat 110.2g	0%
Saturated Fat 65.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 639.5mg	0%
Sodium 1881.0mg	0%
Total Carbohydrate 371.2g	0%
Dietary Fiber 14.1g	0%
Total Sugars 209.0g
Protein 36.3g	0%

Vitamin D 108.8IU	0%
Calcium 369.7mg	0%
Iron 12.0mg	0%
Potassium 1272.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 5.5%

Carbs: 56.6%