Fall is in the air with these spiced butternut squash muffins. Moist butternut squash muffins are topped with a simple sour cream frosting for a delicious Fall breakfast treat.
Rarely do I find an error in one of my cookbooks. Could be because I never actually follow any recipe exactly, but more likely they are just well-tested recipes. I adapted this one from a recipe in Jamie at Home by Jamie Oliver. The page in the book says it makes 12 muffins. Even as I read the ingredients, I was skeptical. As I prepared the batter with my two sous chefs, I was certain we had more than a dozen muffins in the works. Easy enough to line more muffin tins, but what was I going to do with 24 muffins?
I should have known better. I made these Sunday and my little Nutmeg (age 6, weighing in at 39 pounds) has eaten 7 of them! Seven! One for dessert Sunday, two for breakfast Monday, one for snack after school and another for dessert Monday and then 2 more for breakfast today. I guess you could say she likes butternut squash muffins. Which is OK by me since she doesn’t typically eat a lot of squash. So all you moms out there, whiz some squash into your muffins and get some extra veggies in those kiddoes.
I love the ease of this – butternut squash goes into the food processor, skin and all. You won’t even notice it in the texture of the muffins. And unlike a lot of other recipes that use pumpkin or squash, there’s no roasting or pureeing. As mentioned, I made some modifications to the original. I added more spices and some vanilla and I simplified the frosting.
Looking for more Fall breakfast treats? Try cranberry walnut pumpkin bread or pumpkin cream cheese muffins.
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- 14 oz. butternut squash, skin on, seeded and cubed
- 2¼ cups brown sugar
- 4 large eggs
- 2½ cups flour
- 2½ tsp. baking powder
- ⅓ cup walnuts
- 1 tsp. ground cinnamon
- ¼ tsp. nutmeg
- 1 tsp. vanilla
- ¾ cup olive oil
- ½ cup sour cream
- 2 Tbsp. powdered sugar
- ½ tsp. vanilla
- Preheat oven to 350F. Line 24 muffins cups with paper liners.
- In the bowl of a food processor, process the squash until finely chopped. Add the sugar and eggs and process until combined. Add the walnuts and pulse a few times.
- In a large bowl, whisk together the flour and baking powder. Stir in the squash mixture, the cinnamon, nutmeg vanilla and a good pinch of salt. Stir until just combined. Stir in the oil.
- Divide the batter among the prepared muffin tins. Bake for 20-25 minutes of until a tester comes out clean.
- Cool muffins on a wire rack.
- While muffins cool, whisk together the sour cream, powdered sugar and vanilla in a small bowl until smooth. Drizzle the frosting over the muffins and serve immediately.
- Note: If you are not serving the muffins all at once, store the frosting in the refrigerator and frost the muffins as you eat them.
These muffins look yum!!!