If you love cozy, comforting flavors with a delightful hint of sweetness, you are going to fall head over heels for this Frosty Top Butternut Squash Muffins Recipe. These muffins perfectly blend the natural earthiness of butternut squash with warm spices and a crisp, sugary topping that adds that irresistible crunch. Whether you’re cozying up on a chilly morning or need a snack bursting with seasonal charm, these muffins bring the ultimate balance of moist, tender crumb and a sparkling frosting-like crust that truly lives up to their name.
Ingredients You’ll Need
Gathering straightforward, wholesome ingredients is the secret to making these Frosty Top Butternut Squash Muffins Recipe so incredibly delicious. Each item plays a crucial role in creating the perfect texture, flavor depth, and visual appeal of these muffins.
- 1 ½ cups all-purpose flour: The base providing structure and softness to every bite.
- 1 teaspoon baking soda: Helps the muffins rise perfectly and stay fluffy.
- ½ teaspoon baking powder: Adds a gentle lift for tender crumb.
- ½ teaspoon salt: Balances the sweetness and enhances flavor.
- 1 teaspoon ground cinnamon: Brings warm, welcoming spice to make each bite cozy.
- ¼ teaspoon ground nutmeg: Adds a subtle nutty warmth that complements the squash beautifully.
- ⅛ teaspoon ground cloves: Provides a subtle earthy richness.
- 1 cup cooked and mashed butternut squash (cooled): The star ingredient giving moisture, color, and that naturally sweet, nutty flavor.
- 2 large eggs: Bind the ingredients together and add richness.
- ½ cup granulated sugar: Sweetens the batter while keeping it light.
- ¼ cup brown sugar: Adds depth and a hint of caramel flavor.
- ½ cup vegetable oil: Keeps muffins tender and moist without overpowering flavor.
- 1 teaspoon vanilla extract: Enhances the overall aroma and flavor harmony.
- ¼ cup milk: Adds moisture and helps create that perfect batter consistency.
- ½ cup chopped walnuts or pecans (optional): Provides crunch and a delightful textural contrast.
- 2 tablespoons coarse sugar for topping: Creates the signature frosty, crunchy muffin tops.
How to Make Frosty Top Butternut Squash Muffins Recipe
Step 1: Preheat and Prepare Your Muffin Tin
Start by preheating your oven to 350°F (175°C). Line your muffin tin with paper liners or lightly grease each cup to ensure your muffins don’t stick and come off perfectly once baked.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This dry mix is where the spooky autumn spice blend starts to shine and infuses every bite with warmth.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the eggs with the granulated sugar and brown sugar until smooth and combined. Then stir in the vegetable oil, mashed butternut squash, vanilla extract, and milk, creating a luscious, creamy mixture.
Step 4: Bring Dry and Wet Ingredients Together
Gradually add the dry ingredients to the wet, stirring gently just until everything is combined. Over-mixing can toughen the muffins, so a light hand is key here!
Step 5: Add the Nuts and Prepare for Baking
Fold in the chopped walnuts or pecans if you’re using them — they add an extra crunch that pairs so well with the soft muffin texture. Then, scoop the batter evenly into your muffin cups, filling each about three-quarters full.
Step 6: Sprinkle and Bake
Sprinkle each muffin top generously with the coarse sugar to form that signature frosted crunch. Bake for 20 to 24 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Frosty Top Butternut Squash Muffins Recipe
Garnishes
A light dusting of powdered sugar or a thin spread of softened butter or cream cheese on warm muffins elevates their flavor marvelously. Adding a few chopped nuts on top just before serving can also add a pretty finishing touch with extra texture.
Side Dishes
Pair these muffins with a hot cup of spiced chai tea or a frothy latte for a perfect fall morning treat. They’re also fantastic alongside a fresh fruit salad or a bowl of mixed berries, balancing sweetness with refreshing tang.
Creative Ways to Present
Serve the muffins split and lightly toasted with a swirl of honey or maple syrup for a sweet surprise. You can also use them as mini sandwich bases with a schmear of mascarpone and a drizzle of fig jam for a delightful brunch offering that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Frosty Top Butternut Squash Muffins Recipe in an airtight container at room temperature for up to three days. This keeps them soft and fresh, perfect for quick breakfasts or snacks.
Freezing
Want to save these muffins for later? Wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They freeze wonderfully for up to two months, so you can enjoy that fall flavor anytime you want!
Reheating
To reheat, simply unwrap and warm the muffins in a toaster oven or microwave for 20 seconds until soft and tender again. If you like your topping crisp, a quick blast in a toaster oven will bring back that delightful frosty crunch.
FAQs
Can I substitute canned pumpkin for butternut squash in this recipe?
Absolutely! Canned pumpkin puree is a great substitute and keeps the muffins moist with a similar texture and flavor. Just use the same amount as butternut squash called for.
Are these muffins dairy-free?
This recipe can easily be made dairy-free by swapping the milk for your favorite plant-based milk, such as almond or oat milk. The muffins will remain moist and delicious.
Can I use different nuts or omit them altogether?
Yes, feel free to use walnuts, pecans, or even almonds based on your preference. If you’re not a nut fan or have allergies, simply skip this step—the muffins will still be wonderful!
How do I know when the muffins are done baking?
The best test is to insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, your muffins are perfectly baked and ready to come out of the oven.
What makes the muffin tops “frosty” in this recipe?
The coarse sugar sprinkled on top creates a crunchy, crystallized crust after baking, giving the muffins their signature “frosty” appearance and delightfully sweet texture contrast.
Final Thoughts
There is something incredibly heartwarming about baking a batch of Frosty Top Butternut Squash Muffins Recipe. Whether you’re an experienced baker or just starting out, these muffins turn simple kitchen moments into a celebration of flavor and comfort. I encourage you to try this recipe soon—you’ll discover how easy it is to bring all those magical fall spices and wholesome squash into your home in the form of tender, sweet, and utterly addictive muffins.
Print
Frosty Top Butternut Squash Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Frosty Top Butternut Squash Muffins, a perfect blend of warm spices and moist butternut squash baked into tender, sweet treats. Ideal for breakfast or a snack, these muffins feature a subtle crunch from coarse sugar topping and optional nuts for added texture. They’re an excellent way to enjoy seasonal squash with comforting fall flavors, all wrapped in a fluffy, soft crumb.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Wet Ingredients
- 1 cup cooked and mashed butternut squash (cooled)
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup milk
Optional and Topping
- ½ cup chopped walnuts or pecans (optional)
- 2 tablespoons coarse sugar for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the pan to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves to evenly distribute the spices and leavening agents.
- Mix Wet Ingredients: In a separate bowl, whisk the two large eggs with granulated sugar and brown sugar until well combined and slightly fluffy. Stir in the vegetable oil, mashed butternut squash, vanilla extract, and milk until the mixture is smooth.
- Blend Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Avoid overmixing to preserve the muffins’ tender texture.
- Add Nuts (Optional): If using, fold in the chopped walnuts or pecans carefully so they are evenly incorporated throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Apply Topping: Sprinkle the tops of the muffins with coarse sugar to add a sweet crunch once baked.
- Bake Muffins: Bake in the preheated oven for 20 to 24 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool Muffins: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can substitute canned pumpkin puree for the butternut squash if it is not available or for convenience.
- For a dairy-free version, use plant-based milk such as almond, soy, or oat milk in place of regular milk.
- These muffins freeze well for up to 2 months; thaw at room temperature or warm briefly before serving.
