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Butternut Squash and Pecan Muffins

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BUtternut Squash and Pecan Muffins

This post first appeared in 2009, it has been updated.

The thing with any winter squash (for me at least) is that I always buy them with the best intentions, but never seem to get around to actually eating them. For example, I’ve had a butternut squash sitting in my potato bin since November. It’s almost April.

The other day, I finally got around to roasting it, hoping it would be done in time for dinner. It wasn’t and a big bowl of roasted mashed squash has been in my fridge for a couple days. Not wanting to let it rot in my fridge like so many other things I decided this morning it would be perfect for some muffins.
BUtternut Squash and Pecan Muffins

These muffins are simple and savory with just a hint of sweetness. Just the way I like my muffins. If you like yours sweeter feel free to add more sugar.

Looking for more great muffin recipes? Check these out!

BUtternut Squash and Pecan Muffins

Butternut Squash and Pecan Muffins

Use up your leftover winter squash in these delightful muffins!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: breakfast
Cuisine: american
Keyword: muffin
Servings: 12 muffins
Calories: 147kcal
Author: jodiemo


  • 1 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 3/4 cup milk
  • 1 tablespoon melted butter
  • 1/2 cup cooked and pureed butternut squash
  • 1/2 cup chopped pecans


  • Preheat oven to 400. In a large bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg.
  • Beat the egg, milk and butter in a bowl until well blended.
  • Mix in the squash to egg mixture then gradually stir in flour mix until just combined.
  • Stir in pecans
  • Spoon the batter in to prepared muffin tins and bake for 20-25 minutes or until a toothpick comes out clean.
  • Immediately remove from tins and dust with powdered sugar. Enjoy!


Calories: 147kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 69mg | Potassium: 148mg | Fiber: 1g | Sugar: 9g | Vitamin A: 695IU | Vitamin C: 1.2mg | Calcium: 56mg | Iron: 1mg
Tried this recipe?Mention @TwoLuckySpoons or tag #twoluckyspoons!

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Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

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