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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Winter Squash

How to Cook Winter Squash

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 Winter SquashWinter Squash

Do you wonder how to cook winter squash?

There are so many varieties, but a few of the most common are:  butternut, acorn squash, hubbard, buttercup, and others.  They are all different in taste, texture and length of cooking time.  I have an easy to follow tutorial and recipes too!

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Winter Squash

When purchasing winter squash, here are some things to look for:

  • firm and no soft spots
  • no bruises or cuts
  • heavy for their size
  • dull appearance
  • when you cut into the squash they should be moist
  • fresh squash can be stored for up to 4-6 months if stored in a cool, dark place


How to cook in the oven:

Wash outside first.

Cut in half.

Winter Squash 1

Winter Squash 2

Scoop out seeds.Winter Squash 3

Winter Squash 4

Cut in half  and cook if smaller squash. 

If the squash is large, cut as close to the same size sections and place skin side up on foil covered jelly roll pan.Winter Squash 5Bake on foil covered jelly roll pan at 350 degrees until a toothpick inserted goes in easily. 

Cut in half and scoop out seeds and fibers.Winter Squash 6Cut off skin and serve with butter, salt and pepper OR a bit of brown sugar – YUMMY!Winter Squash 7Storing the cooked squash:

Winter Squash 8Cut off the skin.

Mash and measure into zip lock baggies or tightly sealed containers for recipes, such as the Streusel Topped Squash Muffins. 

Date, then lay on a cookie sheet to freeze flat. 

Then place into a second bag to give it more protection. 

When ready to use, thaw in the refrigerator.

Cut off the skin and leave in chunks to freeze in double bags. 

Freeze flat. 

To serve, thaw in the refrigerator, then heat in the microwave or use as desired.

Carrie Groneman’s recipe.  Copyright Carrie Groneman, A Mother’s Shadow, 2013

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For More Recipes Using Winter Squash

Click HERE for Streusel Topped Squash Muffins

Muffins 1






Click HERE for Winter Squash Soup

DSC_1168 - squash soup






Click HERE for Roasted Winter Squash & Greens

Roasted Squash Salad 2






Click HERE for Caramelized Roasted Winter Squash

Squash 1