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These muffins are incredibly moist and have a combination of flavors that leave you wanting more, with a crispy streusel topping. BLISS!
Below is a link to how to bake and freeze winter squash.
Streusel-Topped Squash Muffins
Muffin Ingredients:
2 cups flour
1/3 cup packed brown sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
2 eggs, beaten
3/4 cup mashed and cooked butternut squash or other winter squash
3/4 cup light corn syrup
1/4 cup butter, melted
1/4 cup canola oil or vegetable oil
1 tsp. vanilla
Streusel Topping:
1/2 cup packed brown sugar
1 tsp. ground cinnamon
4 tsp. cold butter
Directions:
Heat oven to 400 degrees.
Line 24 muffin cups with paper liners or 48 mini muffin cups.
In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, salt, ginger, and nutmeg.
In a separate mixing bowl combine the eggs, cooked squash, corn syrup, melted butter, oil, and vanilla.
Stir the dry ingredients into the wet and mix just until combined – do not over mix
Divide the batter between the muffin tins, filling them about 2/3 full.
In a small bowl combine the topping ingredients; brown sugar, cinnamon, and cold butter.
Using 2 knives or a pastry cutter until crumbly and well mixed.
Sprinkle the streusel topping evenly over the muffins.
Bake at 400 degrees for 15-20 minutes, or until a toothpick inserted near the center comes out almost clean.
Recipe from Taste of Home. Copyright Carrie Groneman, A Mother’s Shadow LLC, 2022
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Streusel Topped Squash Muffins
Ingredients
- 2 cups flour
- 1/3 cup packed brown sugar
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 2 eggs beaten
- 3/4 cup mashed and cooked butternut squash or other winter squash
- 3/4 cup light corn syrup
- 1/4 cup butter melted
- 1/4 cup canola oil or vegetable oil
- 1 tsp. vanilla
- Streusel Topping:
- 1/2 cup packed brown sugar
- 1 tsp. ground cinnamon
- 4 tsp. cold butter
Instructions
- Heat oven to 400 degrees.
- Line 24 muffin cups with paper liners or 48 mini muffin cups.
- In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, salt, ginger and nutmeg.
- In a separate mixing bowl combine the eggs, cooked squash, corn syrup, melted butter, oil and vanilla.
- Stir the dry ingredients into the wet and mix just until combined - do not over mix.Divide the batter between the muffin tins, filling them about 2/3 full.
- In a small bowl combine the topping ingredients; brown sugar, cinnamon and cold butter. Using 2 knives or a pastry cutter until crumbly and well mixed.
- Sprinkle the streusel topping evenly over the muffins.
- Bake at 400 degrees for 15-20 minutes, or until a toothpick inserted near the center comes out almost clean.
Now you are talking my language with baking and muffins, too. These look so sweet and tasty, too. Hoping to try when I get a chance. Thanks Carrie 😉
Thank you for this! I have one sweet little squash left and the rest of the ingredients in my shelves. This sounds like breakfast tomorrow!
I love baking with pureed squash, mostly because I know it is one way to get a serving of vegetables in my son.
Thanks for sharing on Tasty Tuesdays.