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Streusel Topped Squash Muffins

Our Favorite Streusel Topped Squash Muffins

Streusel Topped Squash Muffins

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Our Favorite Streusel Topped Squash Muffins

Streusel Topped Squash Muffins

These muffins are incredibly moist, have a combination of flavors that leave you wanting more, with a crispy streusel topping.  BLISS!

Below is a link of how to bake and freeze winter squash.

Streusel Topped Squash Muffins

Muffin Ingredients:

2 cups flour

1/3 cup packed brown sugar

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

2 eggs, beaten

3/4 cup mashed and cooked butternut squash or other winter squash

3/4 cup light corn syrup

1/4 cup butter, melted

1/4 cup canola oil or vegetable oil

1 tsp. vanilla


Streusel Topping:

1/2 cup packed brown sugar

1 tsp. ground cinnamon

4 tsp. cold butter


Heat oven to 400 degrees.

Line 24 muffin cups with paper liners or 48 mini muffin cups.

In a large bowl, combine the  flour, brown sugar, baking powder, cinnamon, salt, ginger and nutmeg.

In a separate mixing bowl combine the eggs, cooked squash, corn syrup, melted butter, oil and vanilla.

Streusel Topped Squash Muffins 1

Streusel Topped Squash Muffins 2Stir the dry ingredients into the wet and mix just until combined – do not over mix.Divide the batter between the muffin tins, filling them about 2/3 full.Streusel Topped Squash Muffins 3

In a small bowl combine the topping ingredients; brown sugar, cinnamon and cold butter.  Using 2 knives or a pastry cutter until crumbly and well mixed.Streusel Topped Squash Muffins 4Sprinkle the streusel topping evenly over the muffins.Streusel Topped Squash Muffins 4Bake at 400 degrees for 15-20 minutes, or until a toothpick inserted near the center comes out almost clean.Streusel Topped Squash Muffins 5Recipe from Taste of Home.  Copyright Carrie Groneman, A Mother’s Shadow, 2014

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  1. Now you are talking my language with baking and muffins, too. These look so sweet and tasty, too. Hoping to try when I get a chance. Thanks Carrie 😉

  2. Thank you for this! I have one sweet little squash left and the rest of the ingredients in my shelves. This sounds like breakfast tomorrow!

  3. Audrey says:

    I love baking with pureed squash, mostly because I know it is one way to get a serving of vegetables in my son.

    Thanks for sharing on Tasty Tuesdays.

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