Butternut Squash Muffins

4 eggs
3 1/2 cups flour
2 cups sugar
2 cups cooked butternut squash*, drained and cooled
1 cup light brown sugar
1 cup vegetable oil
1/4 cup apple cider
1 tablespoon fresh ginger, grated
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon allspice

Preheat oven to 350. Grease and flour 3 loaf pans or line 3 dozen muffin wells**. In a medium bowl, whisk together flour, allspice, cloves, salt,baking powder and nutmeg. In a large bowl, beat together oil, sugar and brown sugar. Add eggs and mix thoroughly. Stir in squash, apple cider and ginger. Incorporate the flour mixture one cup at a time until thoroughly combined and lump-free. Pour into prepared tins and bake 15-20 minutes for muffins and up to 1 hour for bread. A toothpick insert in the center muffin or bread should come out clean.

*cut in half, brush lightly with oil and roast on a pan for about 1 hour or until soft, remove from skin.
**we made 2 dozen muffins and one loaf of bread.

My thoughts:

These are an excellent alternative to the more ubiquitous pumpkin breads and muffins. Not that they aren’t good on their own merits but butternut squash has its own subtle flavor that is exceptional in muffins and quick breads and often over looked.


  1. Wow! I’ve never hear of butternut squash muffins. Cool!


  2. I’ve got tons of butternut squash, this looks like a good way to make use of it.

  3. I feel I’m turning into the we have that in Massachusetts guy, but squash pie (from the grocery store, because I seriously shudder to think about the trainwreck my mom would produce as a pie) is a staple on my family’s Thanksgiving table.

  4. You are very ready for Halloween. 🙂

  5. That sounds delicious!

  6. Aren’t you missing some leavening? I added 2 tsp of Baking Powder. Turned out great, made 12 nice muffins and one big loaf.

    Great! And now I only have 6 butternut squash to do something with 😉