Butternut squash muffins
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 24 muffins
Ingredients
For the muffins
  • 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
For the frosting
  • ½ cup sour cream
  • 2 Tbsp. powdered sugar
  • ½ tsp. vanilla
Instructions
  1. Preheat oven to 350F. Line 24 muffins cups with paper liners.
  2. 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.
  3. 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.
  4. Divide the batter among the prepared muffin tins. Bake for 20-25 minutes of until a tester comes out clean.
  5. Cool muffins on a wire rack.
  6. 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.
  7. 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.
Recipe by white plate blank slate at https://whiteplateblankslate.com/butternut-squash-muffins/