Butternut Squash and Chocolate Chip Muffins

Total Time
35mins
Prep
10 mins
Cook
25 mins

These are the fluffiest most delicious cake-like muffins! It's so rewarding to start with raw squash and end up with such a sumptuous treat. My children absolutely devour these - a batch will disappear in a day. A must try!

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Turn oven on to 400 degrees F. Cut a butternut squash in half and scoop out the seeds. Place cut side down on parchment paper over a cookie sheet and roast for 45 minutes. When cool enough to handle, scoop the squash away from the peel. Mash. Use 2 1/2 cups. This time is not included in the prep time.
  2. Preheat oven to 325 degrees F. Using a stand mixer, blend thoroughly the squash, shortening, margarine, sugar, brown sugar, eggs and vanilla.
  3. Add in the flour, baking powder, baking soda and salt. Stir just until blended. Remove bowl from mixer and fold in the chocolate chips (if desired).
  4. Line 24 muffin cups. Scoop the batter into the cups.
  5. Bake for 20-25 minutes, or until a tester comes out clean.
Most Helpful

4 5

I ended up making this recipe in two loaf pans since I did not have any muffin pans. At first glance it looked like it was going to be quite dry but it ended up being quite good. I did not put any chocolate chips in. I found that it was quite sweet almost like cake. The next time I make it I will probably modify it to see if I can make it less sweet. Otherwise I really enjoyed it.