Butternut Squash Muffins

These are delicious, and so far, every kid I’ve tested them on has loved them and asked for seconds. You would never guess that they contain butternut squash, much less that the skin was left on.

Adapted from Jamie at Home by Jamie Oliver.

Makes about 16 muffins


14 ounces butternut squash, skin on, seeded and roughly chopped
1 1/2 cups light brown sugar, or to taste (original recipe called for 2 1/4 cups)
4 large eggs
2 1/2 cups flour, unsifted (I use Pamela’s Gluten-Free Baking Mix)
Sea salt
2 heaping teaspoons baking powder (use 1 teaspoon if using Pamela’s Mix)
A handful of walnuts
1 teaspoon ground cinnamon
3/4 cup extra virgin olive oil


  1. Preheat the oven to 350º F. Line muffin tins with paper cups.
  2. Process the squash in a food processor until finely chopped. Add the sugar and eggs. Add the flour, a pinch of salt, baking powder, walnuts, cinnamon and olive oil. Process together until well combined but not over-beaten.
  3. Fill the lined muffin tins about 2/3 full. Bake for 20 to 25 minutes. Muffins are done when a thin knife or toothpick inserted in the center comes out clean.



The first time I made these, I didn’t have any walnuts. The result was a more moist muffin.

You can use carrots instead of the squash, but what a great opportunity this is to get your kids to eat squash!

The original recipe calls for a runny frosting made from sour cream, but because we avoid dairy, I never made it. As soon as the muffins are in the oven, make the frosting.  Here it is:


Zest of 1 clementine
Zest of 1 lemon and juice of 1/2 lemon
1/2 cup sour cream
2 heaping tablespoons sifted confectioner’s sugar
Lavender flowers or rose petals (optional)
1 vanilla bean, split lengthwise and seeds scraped out (it’s the seeds you want to use; keep the pod for another use)


Place most of the clementine zest, all of the lemon zest and the lemon juice in a bowl. Add the sour cream, confectioner’s sugar and vanilla seeds and mix well. Taste and adjust the amount of lemon juice or sugar to balance the sweet and sour. Keep in the refrigerator until the muffins have cooled, then spoon the topping onto the muffins.


Comment on this recipe

You must be logged in to post a comment.