Ingredients for Winter Squash Spice Muffins
- 2 cups all-purpose flour
- Brown Sugar
- 1 tablespoon granulated sugar (for topping)
- Cinnamon
- Nutmeg
- Allspice
- Clove
- Ginger
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter
- 1 large egg
- Acorn Squash
- Golden Raisin
- Orange Zest
- ½ cup buttermilk
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How to Make Winter Squash Spice Muffins
- Preheat oven to 400°F (200°C).
- Grease a 12-cup muffin tin with butter or cooking spray.
- In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, ½ cup packed brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon ground cloves, 2 teaspoons baking powder, and ½ teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a medium bowl, whisk together 1 large egg and 1 cup pumpkin or butternut squash puree.
- Stir in ½ cup raisins (or cranberries), and ½ cup buttermilk.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Fill each muffin cup ¾ full.
- Sprinkle the tops with an additional tablespoon of granulated sugar.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- Serve warm with a dollop of pecan honey butter (recipe #69286) or your favorite topping. Makes 12 muffins.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
99g
Fat
25g
Carbs
15g