Butternut Squash Muffins
Here’s another fantastic way to use up some of the squash harvest! These wonderful muffins are filled with flavor!
- Serves: 12
- Prep Time: 35 Minutes
- Cook Time: 20 Minutes
- Total Time: 1 Hour 10 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 12
Serving Size: 1 muffin
- Amount Per Serving
- Calories:
- 110
- Calories from Fat:
- 30
- Total Fat:
- 3.5g
- Saturated Fat:
- 1.5g
- Cholesterol:
- 40mg
- Sodium:
- 180mg
- Total Carbs:
- 18g
- Dietary Fiber:
- 1g
- Sugars:
- 2g
- Protein:
- 3g
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
In a large bowl, whisk together flour, baking powder, SPLENDA® Granulated Sweetener, salt and pumpkin pie spice.
In a medium bowl, thoroughly mix together milk, egg, and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened. Spoon the batter into the prepared muffin pan, filling cups about 1/2 to 2/3 full.
Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.
INGREDIENTS
- 1 1/2 cups peeled, seeded and cubed butternut squash
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/3 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3/4 cup milk
- 2 eggs, beaten
- 2 tablespoons butter, melted
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