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Butternut Squash Muffins

Butternut Squash Muffins

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Makes 12 muffins Kilojoules 460.24 Prep Time 15 minutes Total Time 1 hour Made with Splenda® Original Sweetener


  1. Preheat oven to 400°F. Lightly grease a 12-cup muffin pan.
  2. Place squash in a saucepan and cover with water. Bring to a boil, then reduce to a brisk simmer and cook until squash is tender, about 20 minutes. Remove from heat, drain, and purée in a food processor.
  3. In a bowl, whisk together flour, Splenda Sweetener, baking powder, pumpkin pie spice, and salt.
  4. In another bowl, combine milk, eggs, and butter; stir to blend well. Mix in squash purée.
  5. Fold squash mixture into flour mixture just until moistened.
  6. Spoon batter into prepared muffin pan, filling cups about ⅔ full.
  7. Bake for 20–25 minutes until a wooden pick inserted in the center of a muffin comes out clean. Remove muffins from pan and cool on a wire rack.

Nutrition Info Per Serving

Serving Size: 1 muffin

Energy 110
Protein 3g
Total Fat 3.5g
- of which saturates 1.5g
Cholesterol 40mg
Carbohydrate 18g
- of which sugars 2g
Dietary Fibre 1g
Sodium 180mg