Winter Squash Spice Muffins Recipe

Warm up your autumn with these delicious Winter Squash Spice Muffins! Perfect for Halloween, Thanksgiving, or any chilly day, these spicy-sweet muffins are a delightful treat for friends and family. Imagine the cozy aroma of cinnamon and nutmeg filling your kitchen as you bake these irresistible muffins. Easily adaptable to your favorite spices, they make a fantastic homemade gift, too!

Prep Time 20 mins
Cook Time 35 mins
Calories 269.5 kcal
Protein 8g
Rating 3.5 (4 Reviews)
Winter Squash Spice Muffins 19

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Winter Squash Spice Muffins

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Winter Squash Spice Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Winter Squash Spice Muffins

  1. Preheat oven to 400°F (200°C).
  2. Grease a 12-cup muffin tin with butter or cooking spray.
  3. 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.
  4. Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  5. In a medium bowl, whisk together 1 large egg and 1 cup pumpkin or butternut squash puree.
  6. Stir in ½ cup raisins (or cranberries), and ½ cup buttermilk.
  7. Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
  8. Fill each muffin cup ¾ full.
  9. Sprinkle the tops with an additional tablespoon of granulated sugar.
  10. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
  12. 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