Name: Frosty Top Butternut Squash Muffins
Prep time: 15 min
Cook time: PT-482345H31M7S
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 1/2 cups cooked butternut squash puree (about 1 small butternut squash); 1 teaspoon vanilla extract; 1/2 cup milk (dairy or plant-based); 1/2 cup chopped walnuts or pecans (optional); 2 tablespoons coarse sugar (like turbinado or raw sugar); 1/4 teaspoon ground cinnamon

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There’s something undeniably cozy about baking with butternut squash, and these Frosty Top Butternut Squash Muffins take that cozy vibe to the next level. Imagine soft, spiced muffins with the subtle sweetness of butternut squash—perfectly tender on the inside with a lightly crisp, frosted top that adds just the right amount of texture and sweetness. The aroma that fills your kitchen as they bake? Pure magic. Whether you’re enjoying them for breakfast with a cup of coffee, or as a snack on a chilly afternoon, these muffins are bound to warm your heart. Trust me, you’re going to want to bake a double batch because they disappear fast!

Why You’ll Love Frosty Top Butternut Squash Muffins

These muffins aren’t just any old baked treat—they’re a delightful experience that checks all the boxes. Here’s why they’ll become your go-to muffin recipe:

Cozy and Comforting: The natural sweetness and texture of the butternut squash combine perfectly with warm spices, creating a muffin that’s both comforting and satisfying.

Perfectly Balanced: Not too sweet, not too savory—just the right balance of flavor. The frosty top adds a delicate sweetness that contrasts beautifully with the tender muffin interior.
Moist and Tender: Thanks to the butternut squash, these muffins stay wonderfully moist, even after a few days.
Easy to Make: No need to be a baking pro—this recipe is super easy to follow. Even if you’re just getting started in the kitchen, these muffins are a great place to begin!

Great for Meal Prep: These muffins freeze beautifully, so you can bake a batch and have them on hand for busy mornings or quick snacks.

Ingredients

Let’s take a look at the ingredients that bring these muffins to life:

Butternut Squash: The star of the show! This adds natural sweetness and moisture, giving the muffins their rich, tender texture.

Flour: The base of the muffins, giving them structure.
Baking Powder: To help the muffins rise and stay light.
Baking Soda: For that lovely, fluffy texture.

Ground Cinnamon: A warm spice that gives these muffins their comforting, autumn-inspired flavor.
Ground Nutmeg: Adds a hint of spice that complements the cinnamon beautifully.
Salt: A pinch to enhance all the flavors.

Butter: Adds richness and moisture to the muffins.
Sugar: The perfect sweetness to balance the flavors of the squash and spices.
Eggs: Bind everything together while adding tenderness.

Milk: For a smooth, just-right batter.
Vanilla Extract: Adds depth and a touch of sweetness.
Brown Sugar: Used for the frosty topping, giving it a caramelized, crunchy texture.

(Note: Full ingredient measurements are provided in the recipe card below!)

Instructions

Ready to bake? Let’s get started!

1. Prepare the Butternut Squash

Begin by peeling and dicing the butternut squash. Steam or roast the squash until it’s soft and tender. Once it’s cooled slightly, mash it until smooth. This will be the base for your moist, flavorful muffins!

2. Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners, so the muffins don’t stick and come out easily.

3. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set it aside while you prepare the wet ingredients.

4. Cream Butter and Sugar

In a large bowl, cream the butter and sugar together until light and fluffy. This should take about 2 minutes using a hand mixer or stand mixer. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

5. Add the Squash

Mix in the mashed butternut squash until well combined. This will give the batter a smooth, creamy texture.

6. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix gently until just combined, being careful not to overwork the batter.

7. Fill the Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 of the way full. Smooth the tops gently with the back of a spoon.

8. Prepare the Frosty Topping

In a small bowl, combine the brown sugar with a little butter. Mix until the butter is fully incorporated, then sprinkle this mixture on top of the muffin batter before baking. This will create the delightful frosty top as the muffins bake!

9. Bake the Muffins

Bake the muffins for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and slightly crisp.

10. Cool and Enjoy

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these deliciously spiced, frosty-topped muffins with a cup of tea or coffee!

How to Serve Frosty Top Butternut Squash Muffins

These muffins are wonderful on their own, but here are a few ways to elevate your muffin experience:

With Butter or Jam: Slather a little butter on a warm muffin or add your favorite jam for a sweet, tangy contrast.
With a Hot Beverage: These muffins pair perfectly with a warm cup of coffee, chai tea, or hot chocolate. The spices in the muffins bring out the warmth of your drink.

As a Snack or Breakfast: These muffins are perfect for a quick breakfast or a midday snack. They’re easy to grab and go, and they’re filling enough to keep you satisfied.

Additional Tips

Butternut Squash Tip: If you don’t have fresh butternut squash, you can use canned butternut squash puree. Just make sure it’s 100% pure squash and not the sweetened kind!
Make it Vegan: To make these muffins vegan, replace the butter with coconut oil and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water for each egg).

Spice Variations: If you want to add a little more depth, try adding ground ginger or cloves for a different twist on the flavor.
Storage Tips: Store leftover muffins in an airtight container at room temperature for up to 3 days. They also freeze well for up to 3 months—just make sure to wrap them tightly before freezing.
Bake Ahead: These muffins keep their texture and flavor beautifully, making them great for baking ahead of time for busy mornings.

FAQ Section

Q1: Can I use pumpkin instead of butternut squash?
A1: Yes, pumpkin works just as well in this recipe! It will give the muffins a slightly different flavor, but they’ll still be just as delicious.

Q2: Can I make these muffins without a frosty top?
A2: Absolutely! If you prefer a softer top, you can skip the frosty topping and just bake the muffins without it. They’ll still be wonderfully moist and flavorful.

Q3: Can I make this recipe gluten-free?
A3: Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that your baking powder is also gluten-free.

Q4: Can I use other types of squash?
A4: Yes! If you have another type of winter squash like acorn or kabocha, feel free to use that. Just make sure to mash it until smooth, and you’re good to go!

Q5: How can I store leftover muffins?
A5: Store leftovers in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months—just wrap them individually in plastic wrap and place in a freezer bag.

Q6: Can I add nuts to these muffins?
A6: Absolutely! Chopped walnuts or pecans would add a nice crunch and flavor to these muffins. Just fold them into the batter before baking.

Q7: Can I make these muffins in advance?
A7: Yes! These muffins stay fresh for a couple of days and freeze really well, so you can bake them ahead of time and enjoy them throughout the week.

Q8: Can I reduce the sugar in this recipe?
A8: You can reduce the sugar slightly if you prefer a less sweet muffin, but the frosty topping does help balance the flavor, so be mindful of that when making adjustments.

Q9: How can I make these muffins more decadent?
A9: Add a drizzle of caramel sauce or sprinkle some chocolate chips into the batter before baking for an indulgent twist.

Q10: Can I double this recipe?
A10: Yes, you can double the recipe to make a larger batch. Just make sure you have a big enough muffin tin, and adjust the baking time if needed.

Conclusion

These Frosty Top Butternut Squash Muffins are the perfect way to enjoy the cozy flavors of fall any time of year. With their spiced, moist interior and crispy, sweet top, they’re sure to be a hit in your kitchen. Whether you’re making them for breakfast, brunch, or a snack, these muffins will warm your soul with every bite. Get ready to bake up a batch—you’ll be so glad you did!