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Our Favorite Streusel Topped Squash Muffins

Streusel Topped Squash Muffins

These muffins are incredibly moist, have a combination of flavors that leave you wanting more, with a crispy streusel topping. BLISS!

Below is a link of 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.

Streusel Topped Squash Muffins 1Streusel Topped Squash Muffins 2Stir 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.Streusel Topped Squash Muffins 3


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.Streusel Topped Squash Muffins 4Sprinkle the streusel topping evenly over the muffins.Streusel Topped Squash Muffins 4Bake at 400 degrees for 15-20 minutes, or until a toothpick inserted near the center comes out almost clean.Streusel Topped Squash Muffins 5Recipe from Taste of Home. Copyright Carrie Groneman, A Mother’s Shadow, 2014

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Our Favorite Streusel Topped Squash Muffins

Streusel Topped Squash Muffins

These muffins are incredibly moist, have a combination of flavors that leave you wanting more, with a crispy streusel topping. BLISS!
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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.
Tried this recipe?Let us know how it was!

3 Comments

  • 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 😉

  • Anne Krietlow says:

    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!

  • Audrey says:

    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.

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