Muffins · Pumpkin · Squash

Squash Muffins


Sure, I could have called them pumpkin muffins, because a pumpkin is, after all, a squash…but these were made from one of our butternut-futsu hybrid squashes, not a pumpkin squash, so I decided to stay accurate.  Or accurate-ish. 

But I digress.

The thing I like best about these muffins, besides how yummy they are, is that the recipe came about because I hadn’t been grocery shopping and I didn’t have some of the things called for in the original recipe. 

So I had to improvise, and it worked!


No process photos today, just the recipe.

Squash (or Pumpkin) Muffins

(makes 2 dozen)


4 cups all-purpose flour

1 tablespoon plus one teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1 teaspoon ginger

3/4 teaspoon allspice

2 cups pureed squash or pumpkin, either your own, or from a can.  (If using your own, make sure you drain it well so it’s not too watery, if you haven’t already done so.)

1/2 cup buttermilk (or a tablespoon of white vinegar plus enough milk to make half a cup of liquid)

1/3 cup mayonnaise

1 1/2 cups brown sugar

4 eggs

1 teaspoon vanilla

Sparkling sugar for topping, if desired

What to do:

1.  Preheat oven to 400 degrees F.  Grease muffin tins or line with paper muffin cups.  This recipe made 2 dozen normal-sized muffins.

2.  Whisk together all the dry ingredients, from flour to allspice in the above list.  Set aside.

3.  Beat together the squash, buttermilk, mayo, and sugar until well-combined.  It won’t have the same light and fluffy texture it would if you had some butter in there, so don’t expect that.  Just mix well.

4.  Add eggs, one at a time, mixing between additions, and then vanilla.  Scrape bowl and mix again to make sure everything is combined.

5.  Add in dry ingredients, mix until just blended.  Scoop or spoon into muffin tins.  Sprinkle with sparkling sugar if you wish.  Bake about 20 minutes, or until cooked through.

6.  Enjoy!

P.S.  You could add in chopped nuts or raisins…I was asked to leave them plain by smallish family members, so that’s what I did.  I think a streusel topping would work nicely, too. 


One thought on “Squash Muffins

  1. Several years ago I hollered from the kitchen to the living room, “anyone want the leftover squash quiche? I’ll even whip up some cream!” My daughter made horrified gagging noises so I took it upon myself to eat the last of the pumpkin pie.
    O. M. G.
    The drama that ensued was horrible. But the pie was really good!

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