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Squash Muffins for a Fall Brunch Menu

Fall harvest squash muffins are made with fresh cooked squash and seasoned with brown sugar, maple syrup and pumpkin pie spice. Serve these savory muffins for a fall breakfast or brunch menu.

These muffins are very moist and have the wonderful flavors of brown sugar and maple syrup in them.

The pumpkin pie spice adds a nice touch of fall flavors.

When you have a few too many squash left over from you garden, this is a delicious way to try a new recipe.

If you are unsure how to prepare squash, learn how easy it is to cook squash in the microwave.

Find more recipes for homemade muffins like these squash muffins.

Squash Muffin Recipe

Printer Friendly Recipe

Prep Time: 15 minutes

Cooking Time: 20-25 minutes

Ingredient List:

1 cup cooked acorn or butternut squash
1/4 cup brown sugar
1/4 cup pure maple syrup
1 egg, slightly beaten
1/4 cup vegetable oil
1/2 cup milk
2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons pumpkin pie spice*
1/2 teaspoon salt

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Kitchen Equipment Needed

1 medium mixing bowl
1 large mixing bowl
1 medium sized muffin tin (for 12 muffins)
12 paper muffin cups

Instructions:

Step 1: Preheat oven to 350 degrees.

Step 2: In a medium mixing bowl, combine the cooked squash, brown sugar, maple syrup, slightly beaten egg, vegetable oil and milk. Mix thoroughly.

Step 3: In a separate large mixing bowl, sift together the flour, baking powder, pumpkin pie spice, and salt.

Step 4: Gradually add the wet mixture to the dry in thirds, stirring slightly after each addition.

Step 5: Mix just until the batter is combined and slightly lumpy. Do not over mix the batter.

Step 6: Line a muffin tin with 12 paper or foil muffin cups. If you do not have paper muffin cups, be sure to grease the pan with vegetable oil to prevent sticking.

Step 7: Divide the batter evenly between the 12 muffin cups. Each will be at least 3/4 full.

Step 8: Bake for 20-25 minutes, until the muffin springs back to the touch and turn out golden brown.

Serve warm with butter. This recipe makes 12 muffins.

If you don't have pumpkin pie spice in your pantry, you can substitute the following to make the 2 teaspoons called for in this recipe: 1 teaspoon cinamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon allspice.

Muffin Recipe Cookbook

Muffin Recipes Cookbook Homemade muffins, biscuits, and popovers are some of the best tasting additions to your breakfast or brunch table. Who doesn't like the wonderful aroma of freshly baked muffins or biscuits filling the kitchen and wafting up to the bedrooms.

There are some amazing muffin and biscuit recipes in this cookbook, most originating from Colonial times. This muffin cookbook has a delightful selection of classic breakfast and brunch recipes, ready for you to add to your recipe collection.

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