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
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
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
