Butternut Squash and Chocolate Chip Muffins

Recipe by hollyberry
READY IN: 35mins
YIELD: 24 muffins




  • 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.
  • Preheat oven to 325 degrees F. Using a stand mixer, blend thoroughly the squash, shortening, margarine, sugar, brown sugar, eggs and vanilla.
  • 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).
  • Line 24 muffin cups. Scoop the batter into the cups.
  • Bake for 20-25 minutes, or until a tester comes out clean.