Serves a Crowd

Butternut Squash Muffins

by:
October 24, 2010
Author Notes

These would be a great accompaniment to your Thanksgiving dinner or just eaten by themselves for breakfast. They were great as an afternoon snack today! —nannydeb

  • Makes 2 dozen
Ingredients
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups yellow cornmeal
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups roasted butternut squash
  • 3 eggs, beaten
  • 1 cup sugar
  • 2/3 cup buttermilk
  • 1/2 cup orange juice
  • 1/2 cup melted butter
  • 2 tablespoons Grand Marnier liqueur, optional
In This Recipe
Directions
  1. Preheat oven to 375 degrees.
  2. Butter or spray cooking oil on your muffin pan.
  3. In a large mixing bowl, sift together flour, corn meal, baking soda, salt, cinnamon, nutmeg and cloves.
  4. In another bowl, squish the roasted butternut squash with a fork to prevent large lumps.
  5. To the squash add the eggs, sugar, buttermilk, orange juice, butter and liqueur. Mix well.
  6. Make a well in the dry ingredients and add the squash mixture and stir just until moistened.
  7. Spoon into prepared muffin pan and bake for 15 minutes or until a tester comes out clean.

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Review
nannydeb

Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!