If you’re ready to fall in love with your new go-to treat, Frosty Top Butternut Squash Muffins are about to sweep you off your feet. These muffins are impossibly moist, warmly spiced, and crowned with a sparkling cinnamon-sugar topping that’s downright irresistible. Each bite delivers sweet roasted butternut squash and the cozy embrace of cinnamon, nutmeg, and ginger. Whether you’re whipping them up for a weekend breakfast or packing them for a snack, these muffins are a celebration of the season and a guaranteed crowd-pleaser.

Frosty Top Butternut Squash Muffins Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Frosty Top Butternut Squash Muffins is in their straightforward yet thoughtfully chosen ingredients. Each component is essential, working together to create a muffin with perfect texture, gorgeous flavor, and that signature frosty finish.

All-purpose flour: The backbone of your muffins, providing structure and a tender crumb.
Baking powder: Gives your muffins a lovely lift and lightness.
Baking soda: Helps with the rise and ensures a soft, fluffy middle.
Salt: Enhances all the flavors and keeps things balanced.
Ground cinnamon: Adds warmth and that classic cozy aroma.
Ground nutmeg: Brings a subtle, earthy depth that pairs perfectly with squash.
Ground ginger: Offers a gentle zing and rounds out the spice profile.
Mashed roasted butternut squash: The star of the show, creating incredible moisture and natural sweetness. (Canned puree works too!)
Brown sugar: Adds mellow sweetness and a hint of caramel flavor.
Granulated sugar: Lightens the sweetness and helps the muffins brown just right.
Vegetable oil: Keeps the crumb supple and melt-in-your-mouth soft.
Large eggs: Bind everything together and give richness.
Vanilla extract: Enhances all the sweet and spicy notes.
Milk: Loosens the batter for the perfect fluffy texture.
Butter (for frosty topping): Brushed on the warm muffins so the cinnamon sugar sticks beautifully.
Granulated sugar (for frosty topping): Creates that signature sparkling, sweet crunch.
Ground cinnamon (for frosty topping): Makes the frosty top fragrant and extra delicious.

How to Make Frosty Top Butternut Squash Muffins

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Line a standard muffin tin with paper liners or give each cup a good greasing—this ensures your Frosty Top Butternut Squash Muffins pop out perfectly without sticking. While the oven heats, gather your ingredients so everything is ready when you need it.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This step is key for even distribution, so every bite is loaded with cozy spice and perfect texture. Set this bowl aside while you work on the wet ingredients.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, add your mashed roasted butternut squash, brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, and milk. Whisk or stir until the mixture is smooth and unified. The butternut squash will make the batter a gorgeous golden color and keep everything super moist.

Step 4: Bring It All Together

Gradually add your dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—this is the secret to tender, fluffy muffins. The batter will be thick and fragrant, and you’ll already be able to smell those autumn spices.

Step 5: Fill and Bake

Divide the batter evenly among your prepared muffin cups, filling each about three-quarters full. Slide the pan into your preheated oven and bake for 18 to 22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.

Step 6: Add the Frosty Top

As soon as the muffins come out of the oven, let them cool in the pan for about 5 minutes. While they’re still warm, brush the tops with melted butter. In a small bowl, mix together the granulated sugar and cinnamon for the topping, then sprinkle or dip each muffin top into this mixture. This step gives Frosty Top Butternut Squash Muffins their signature sparkle and sweet crunch!

Step 7: Cool and Enjoy

Transfer your muffins to a wire rack to finish cooling—or dig in while they’re still slightly warm for an unbeatable treat. The frosty tops will glisten and the aroma will fill your kitchen, making it nearly impossible to resist grabbing one right away.

How to Serve Frosty Top Butternut Squash Muffins

Garnishes

For a little something extra, try garnishing your Frosty Top Butternut Squash Muffins with a light dusting of powdered sugar, a dollop of whipped cream, or even a drizzle of maple glaze. If you’re feeling festive, a sprinkle of finely chopped toasted pecans or walnuts adds crunch and a nutty note that pairs beautifully with the squash.

Side Dishes

These muffins are lovely alongside a mug of chai tea, hot coffee, or spiced cider for the coziest breakfast imaginable. For a heartier spread, serve them with Greek yogurt, a platter of fresh fruit, or creamy scrambled eggs. The sweet and savory combo will make your brunch table shine.

Creative Ways to Present

Arrange your Frosty Top Butternut Squash Muffins on a rustic wooden board or a tiered cake stand for a showstopping centerpiece. For gatherings, try wrapping them individually in parchment and twine for a charming, bakery-style touch. You can even tuck a warm muffin into a lunchbox or picnic basket for a sweet surprise on the go!

Make Ahead and Storage

Storing Leftovers

Keep any leftover muffins in an airtight container at room temperature for up to three days. The frosty tops stay delightfully crunchy, while the inside remains moist and tender. If you want to hold onto that just-baked texture, line the container with a paper towel to absorb any excess moisture.

Freezing

Frosty Top Butternut Squash Muffins freeze beautifully! If you’re making them ahead, skip the frosty cinnamon sugar topping until you’re ready to serve. Wrap cooled muffins individually in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to three months—perfect for busy mornings or unexpected guests.

Reheating

To enjoy frozen or day-old muffins, simply reheat them in the microwave for about 20 seconds or pop them in a 300°F oven for 5–7 minutes. If you waited to add the topping, brush with melted butter and dip in cinnamon sugar after reheating for that fresh-from-the-oven taste.

FAQs

Can I use canned butternut squash puree instead of roasting my own?

Absolutely! Canned puree is a fantastic shortcut and works wonderfully in Frosty Top Butternut Squash Muffins. Just be sure to use plain squash puree, not pie filling, and drain off any excess liquid if it seems watery.

How do I know when the muffins are done baking?

The best way to check is by inserting a toothpick into the center of a muffin; if it comes out clean or with just a few moist crumbs, they’re ready. The tops should also spring back lightly when pressed.

Can I make these muffins gluten-free?

Yes! Simply swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture will still be moist and delicious, and nobody will guess the difference.

What’s the best way to mash roasted butternut squash for this recipe?

Once your squash is roasted and cooled, scoop out the flesh and mash it thoroughly with a fork or potato masher. For the smoothest texture, you can also pulse it in a food processor until creamy.

Can I double the recipe for a crowd?

Definitely! This recipe doubles beautifully. Just make sure to divide the batter evenly between two muffin tins and rotate them halfway through baking for even results. Your house will smell amazing, and everyone will want seconds.

Final Thoughts

If you’re craving a homemade treat that’s equal parts cozy, sweet, and a little bit special, Frosty Top Butternut Squash Muffins are calling your name. There’s something magical about their golden crumb and sparkling cinnamon sugar that just begs to be shared. Give them a try—you’ll want to make them again and again, and your friends and family will thank you!

Frosty Top Butternut Squash Muffins Recipe

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4.5 from 27 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Frosty Top Butternut Squash Muffins are moist, flavorful muffins infused with warm autumn spices and sweet roasted butternut squash. Topped with a buttery cinnamon sugar coating, these muffins are perfect for cozy fall breakfasts or snacks.

Ingredients

Scale

Dry Ingredients

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger

Wet Ingredients

1 cup mashed roasted butternut squash (cooled)
½ cup brown sugar
¼ cup granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
¼ cup milk

Frosty Topping

2 tablespoons butter (melted)
¼ cup granulated sugar
½ teaspoon ground cinnamon

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it thoroughly to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to evenly distribute the spices and leavening agents.
Combine Wet Ingredients: In a large mixing bowl, mix the mashed roasted butternut squash, brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, and milk until the mixture is smooth and well blended.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing to ensure tender muffins.
Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow for rising.
Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool Muffins: Remove muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool further.
Apply Frosty Topping: While the muffins are still warm, brush the tops with melted butter. Mix the granulated sugar and cinnamon in a small bowl, then either sprinkle the mixture over the muffin tops or dip the tops into the sugar mixture to coat evenly.
Serve: Let muffins cool to room temperature or serve slightly warm for the best flavor and texture.

Notes

Canned butternut squash puree can be used as a substitute for roasted squash for convenience.
These muffins freeze well; omit the frosty topping before freezing and add it fresh when ready to serve.
Perfect for fall breakfasts or snack times paired with warm beverages like coffee or tea.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American