Description
These Frosty-Top Butternut Squash Muffins are moist, flavorful, and perfect for autumn mornings or a sweet dessert treat. Made with mashed butternut squash and warm spices, these muffins are topped with a creamy cream cheese frosting that adds a luscious finishing touch. They combine the sweetness of brown sugar with the subtle earthiness of nuts to create a delightful baked good that’s both comforting and festive.
Ingredients
Scale
Muffins
- 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
- â…“ cup vegetable oil
- ½ cup brown sugar
- 2 large eggs
- 1 cup mashed cooked butternut squash (or canned purée)
- 1 teaspoon vanilla extract
- ¼ cup milk
- ½ cup chopped walnuts or pecans (optional)
Frosting
- ¾ cup cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Set the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it to prepare for baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk together the vegetable oil, brown sugar, eggs, mashed butternut squash, vanilla extract, and milk until the mixture is smooth and well blended.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
- Add nuts (optional): Fold in the chopped walnuts or pecans, if using, to add texture and flavor.
- Portion batter: Divide the batter evenly among the 12 muffin cups in the prepared tin.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool muffins: Remove the muffins from the oven and let them cool completely on a wire rack before frosting.
- Prepare frosting: In a bowl, beat together the softened cream cheese and unsalted butter until the mixture is smooth and fluffy. Gradually add the powdered sugar and vanilla extract, then continue beating until the frosting is creamy and spreadable.
- Frost the muffins: Once the muffins are fully cooled, spread or pipe the cream cheese frosting evenly on top of each muffin.
Notes
- For a lighter version, omit the frosting or simply dust the muffins with powdered sugar.
- These muffins can be stored in the refrigerator for up to 4 days, keeping them fresh and flavorful.
