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BUtternut Squash and Pecan Muffins
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3.58 from 7 votes

Butternut Squash and Pecan Muffins

Use up your leftover winter squash in these delightful muffins!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: breakfast
Cuisine: american
Keyword: muffin
Servings: 12 muffins
Calories: 147kcal
Author: Two Lucky Spoons

Ingredients

  • 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

Instructions

  • 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!

Nutrition

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