Total Time
Prep 20 mins
Cook 20 mins

I found this recipe in a newspaper article many years ago. It's really delicious.The original recipe called for 1 cup melted butter. I use 1/2 cup butter & 1/2 cup applesauce.


  1. Wash squash, trim ends, and cut into 1-inch slices.
  2. Cook in a small amount of water for 15 to 20 minutes.
  3. Drain well and mash.
  4. Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside.
  5. Combine dry ingredients in a large bowl.
  6. Make a well in center of mixture.
  7. Add squash to dry ingredients, stirring only until moist.
  8. Spoon into greased muffin tins, filling 3/4 full.
  9. Bake at 375 degrees F for 20 minutes or until toothpick inserted in center of muffin comes out clean.
Most Helpful

These are a WINNER!! My 10 yr.old daughter took home 2nd place in the 2010 NC Mountain State Fair. She did replace 1/2 the flour with wheat flour. This year we are going to try the substitutions mentioned here. Thanks for a winning recipe!!

lcmomof6 May 30, 2011

I'll be making these again! These taste just like a regular sweet muffin. Next time I'll add blueberries or maybe diced apples and cinnamin. I did use a stick of light margarine instead of butter without a problem. I wouldn't go out and buy squash in order to make this recipe, but it's a great recipe when you have lots of squash to use up.

ShaGun May 22, 2007

Ok, I had to make these gluten free for my son. They turned out great! For the flour mixture I used 2 cups of brown rice flour, and 1 cup of tapioca starch. I also added a 1/4 tsp of all spice. Great breakfast muffin!

1026891 September 09, 2015