Spiced Butternut Squash Muffins

Spiced Butternut Squash Muffins

3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 91.9
  • Total Fat: 1.9 g
  • Cholesterol: 18.5 mg
  • Sodium: 59.5 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.2 g

View full nutritional breakdown of Spiced Butternut Squash Muffins calories by ingredient
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Number of Servings: 12


    1/2 pound peeled, seeded and cubed butternut squash
    1 cup wheat flour
    1/2 cup instant oats
    2 teaspoons baking powder
    1/4 cup Splenda sugar
    1/4 teaspoon salt
    2 teaspoons pumpkin pie spice
    3/4 cup milk
    1 egg, beaten
    1 tablespoon margarine, melted


1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
2. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor. (or just use frozen!)
3. In a large bowl, whisk together flour, oatmeal, baking powder, Splenda, salt and pumpkin pie spice.
4. In a medium bowl, thoroughly mix together milk, egg and margarine. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
5. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.

Number of Servings: 12

Recipe submitted by SparkPeople user CHANDRACETA.

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Member Ratings For This Recipe

  • 4 of 8 people found this review helpful
    No Splenda for me, thanks!

    I've found that most muffin recipes work fine with much less sugar. My muffin recipe (for banana or pumpkin) has 1/3 cup sugar to 2 cups flour and 1 cup (banana or pumpkin) puree, to make 12 standard muffins. Give it a try if, like me, you avoid artificial sweeteners.
    - 11/14/12

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  • Incredible!
    3 of 3 people found this review helpful
    I didn't have the right spice so I added nutmeg, cinnamon and cloves. I also spooned the mixture into muffin cases to avoid sticking to the pan. I didn't want to use sugar so used Splenda as suggested. The muffins came out lovely and I will definitely make again! :-) - 4/6/14

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  • 1 of 6 people found this review helpful
    I am with you. NO Splenda for me, I do not want chemicals added to my food, nothing artificail just whole foods and natural sweeteners. Pat in Maine. - 11/15/12

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  • Sounds yummy! - 9/10/20

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