Sweet Squash (Mini) Muffins

READY IN: 1hr 25mins
Recipe by Gaia22

These are so light, moist, and yummy! I don't even care for yellow squash! So just try them! They are excellent for Thanksgiving dinner, with an autumn mulligatawny soup, or just as a snack with jam and tea! I prefer them as mini muffins, however the originally recipe cooked the batter as 18 full muffins. Even as a full muffin per serving, these are low in fat & sugar for a muffin too! This list of ingredients comes from Julia Richardson of Monroe, Michigan. I clipped it from a reader's share section of a magazine.

Top Review by Lalaloula

I just made these for a late sunday breakfast. They are definitely worth the effort! Moist, flavourful and quite easy to make. I made some slight changes: Instead of sugar and normal flour I used agave nectar and spelt flour, I added 2 ts cinnamon to the dough and used hokkaido squash since I couldnt get the yellow one. Me and my family loved them both savoury and sweet. I dont quite know why but I ended up with 26 full muffins instead of 18 but that was fine because that way there was more for everyone. :) Thanks so much for sharing, Gaia22! Made and reviewed for Zaar Potluck Tag 2009.

Ingredients Nutrition


  1. Bring to a boil the water and the squash. Cover, reduce heat, and simmer until tender, about 30 minutes.
  2. Drain well.
  3. Mash the squash. Using a strainer, drain well. Discard liquid.
  4. Preheat oven to 375-degree F.
  5. Mix the squash, milk, margarine, and eggs well. Set aside.
  6. Mix flour, sugar, baking powder, and salt; and create a well in the center.
  7. Place squash mixture in the well, stirring until the dry ingredients are just moistened.
  8. Split batter evenly among muffin pans sprayed with vegetable cooking spray.
  9. Bake 15-20 minutes in a 375-degree F oven. Remove from pan; let cool on wire rack.
  10. These only last about 3-5 days max. before spoiling (less if left out, more if stored in refrigerator). Good for freezing though! Defrost in refrigerator or microwave.

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