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Butternut Muffins

Categories: Muffins

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Butternut squash gives these muffins a hearty boost, perfect to accompany any autumn stew.


  • 2 c. all-purpose flour
  • 1/4 tsp. salt
  • 1/3 c. sugar
  • 2 tbsp. shortening melted
  • 1 c. butternut squash cooked and mashed
  • 1 lg. eggs
  • 4 tsp. Clabber Girl Baking Powder
  • 1 c. milk


In medium bowl, combine flour, salt, sugar, and Clabber Girl Baking Powder. Stir to combine thoroughly. In a separate bowl, combine squash, egg, and milk. Beat until mixture is combined. Add liquid ingredients to dry along with melted shortening and combine.

Preheat oven to 400 degrees F. Pour muffin batter into greased or paper-lined muffin tins; filling each muffin cup 1/2 full. Bake for 15 minutes, then test. To test muffins, insert a toothpick into the center of a muffin then remove and visually inspect toothpick to ensure it is clean. When toothpick is clean when removed the muffins are done.

Revised 8/14.