Butternut Squash · Muffins · Pumpkin · Squash

Butternut Squash Muffins with Pecan Crunch Topping


Sure, you could use pumpkin instead.  We just happen to have a basket full of butternut squash from the garden, and I figured I’d use one of them rather than run to the store for a can of pumpkin puree.

I made up the recipe as I went along.  Really.  I used Dorie Greenspan’s Great Grains Muffin recipe as a sort of launching pad, and tweaked it here and there to create this muffin.  These muffins.  There were 14 of them. 

Here’s my recipe….

For the muffins:

1 cup AP flour

1/4 cup whole wheat flour

1/4 cup cornmeal

1/2 cup oats

1/4 cup sugar

2 teaspoons baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/8 teaspoon allspice

1 cup buttermilk

1/2 cup mashed, roasted butternut squash (or pumpkin puree, if you prefer)

2 large eggs

1/4 cup unsalted butter, melted and cooled

1/4 cup yogurt

For the topping:

1/2 cup chopped pecans

1/3 cup oats

1/4 cup brown sugar

1/4 tsp cinnamon

1 tablespoon whole wheat flour

1/4 cup (half a stick) melted butter

And here’s what to do:

1.  Preheat your oven to 400 degrees F.  Position a rack in the center of the oven.  Grease your muffin pan or line it with little paper cups.  (I used a 12-muffin pan plus two ramekins.)  Set the pan(s) on a baking sheet and set aside.

2.  Whisk together the first ten ingredients (all the dry ones) in a large bowl and set aside.


3.  Place all the topping ingredients in a bowl and mix together.


4.  Combine the buttermilk, squash, eggs, cooled melted butter and yogurt.


5.  Fold the dry ingredients and the wet ingredients together until just combined – they can still be a bit lumpy and that’s okay.

6.  Spoon batter into muffin cups and top with topping mixture.


7.  Bake for about 20 minutes, or until a knife inserted in the center of one poor, unsuspecting muffin comes out clean.





If you prefer more spice to your muffins, increase the amounts a bit. 

My son, who loves pumpkin muffins, likes these a lot.  So do I.  I especially like the bit of chopped pecan in the topping.  Yum.

Oh, I love autumn baking!

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