Butternut Squash Muffins, Diabetic

Total Time
35mins
Prep
15 mins
Cook
20 mins

This comes from the Splenda site and makes a very tasty muffin that is lower in fat and sugar.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Preheat oven to 400°F (200°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.
  3. In a large bowl, whisk together flour, baking powder, SPLENDA® Granular, salt and pumpkin pie spice.
  4. In a medium bowl, thoroughly mix together milk, eggs, and butter.
  5. Stir in squash.
  6. Fold the squash mixture into the flour mixture just until moistened.
  7. Spoon the batter into the prepared muffin pan, filling cups about 1/2 to 2/3 full.
  8. Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the centre of a muffin comes out clean.
  9. Remove from muffin pan and cool on a wire rack.
Most Helpful

3 5

For a muffin as low-calorie as this one, this recipe is a treat. Based on the previous review, I did use half whole wheat flour, but I still found them to be somewhat bland. Someone suggested that it's missing "sweetness," so maybe I'll try them again and increase the Splenda to half a cup. I used about 3/4 cup frozen (defrosted) cooked winter squash, fat-free soymilk, and three egg whites. I just skipped the butter altogether since I figured I probably had more squash than I would have had I cooked down 1 1/2 cups raw squash. I also didn't have pumpkin pie spice, so I substituted 1 teaspoon of cinnamon and half a teaspoon each ground nutmeg and allspice. I was lazy and used muffin liners, and I had a VERY difficult time getting the muffin off the paper... but maybe it just had to sit for a day, because I gave them to someone who said that there was no problem with it! Still, next time I think I'll skip that and just spray the pan! They rose beautifully, too. In all, this could definitely become a five-star recipe with some tinkering. Thanks for posting!

4 5

Basing my rating on the taste and texture of these as compared to other low-fat/low-calorie muffins, these were OK. The taste is a tad bland despite increasing the spices and using FF pumpkin spice flavor coffee creamer for 1/2 the milk. The texture is dense and moist, almost egg-y. I needed to bake mine about 5 minutes longer to get the inside done. All things considered, for a healthier muffin and a way to use up some leftover squash, this recipe fit the bill. I wonder if subbing some WW flour and Splenda brown sugar might brighten up the flavor and texture? Thanks for sharing the recipe! I enjoyed tinkering with it! ;-)