Description
These Frosty Top Butternut Squash Muffins are a warm, spiced treat that combine the natural sweetness of butternut squash with cinnamon and nutmeg for a cozy flavor profile. The frosty sugar topping gives them a delightful crunch and sweetness, making them perfect for breakfast, brunch, or a midday snack. These muffins are light, moist, and full of fall-inspired goodness.
Ingredients
Scale
For the Muffins:
- 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)
For the Frosty Topping:
- 2 tablespoons coarse sugar (like turbinado or raw sugar)
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners. - Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. - Cream the Butter and Sugar:
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. - Add the Eggs and Vanilla:
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. - Add the Squash and Milk:
Add the butternut squash puree and milk to the mixture, stirring until combined. - Mix the Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. If desired, fold in the chopped walnuts or pecans for extra crunch and flavor. - Spoon the Batter:
Divide the muffin batter evenly among the muffin tin cups, filling each cup about 3/4 full. - Prepare the Frosty Topping:
In a small bowl, mix together the coarse sugar and ground cinnamon. Sprinkle this mixture generously over the tops of each muffin. - Bake the Muffins:
Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. - Serve and Enjoy:
Serve these warm with a cup of tea or coffee, or enjoy them as a snack any time of day!
Notes
- Squash Puree: To make your own butternut squash puree, peel, seed, and cube the squash. Roast at 400°F (200°C) for 25-30 minutes until tender, then mash or blend the flesh into a smooth puree.
- Nuts: Adding nuts like walnuts or pecans is optional but adds a wonderful texture and flavor. You can also omit them for a nut-free version.
- Vegan Option: Replace the butter with plant-based butter and the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to make these muffins vegan.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 18g
- Sodium: 160 mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40 mg