There is nothing quite like waking up to the sweet aroma of homemade muffins fresh from the oven, and this Frosty-Top Butternut Squash Muffins Recipe is guaranteed to bring that cozy feeling into your kitchen. These muffins boast a tender crumb filled with warm spices and the natural sweetness of butternut squash, crowned with a luscious cream cheese frosting that adds the perfect frosty finish. Whether you’re baking for breakfast, an afternoon treat, or a festive gathering, this recipe combines wholesome goodness with indulgence in every bite.
Ingredients You’ll Need
This Frosty-Top Butternut Squash Muffins Recipe uses simple, pantry-friendly ingredients that come together effortlessly. Each component plays a key role, from the warm spices that create depth to the creamy frosting that delivers that iconic frosty top.
- 1½ cups all-purpose flour: The foundation for structure and softness in the muffins.
- 1 teaspoon baking powder: Helps the muffins rise and stay light.
- ½ teaspoon baking soda: Works with the acidic squash for perfect leavening.
- ½ teaspoon salt: Balances the sweetness and enhances flavors.
- 1 teaspoon ground cinnamon: Adds cozy warmth and herbal spice.
- ¼ teaspoon ground nutmeg: A subtle nutty note that brightens the flavor.
- ¼ teaspoon ground ginger: Gives a gentle zing to compliment the squash.
- ⅓ cup vegetable oil: Keeps muffins moist and tender.
- ½ cup brown sugar: Provides rich caramel undertones and sweetness.
- 2 large eggs: Bind everything together with richness.
- 1 cup mashed cooked butternut squash: The star ingredient offering natural sweetness and vibrant color.
- 1 teaspoon vanilla extract: Adds depth and aromatic beauty.
- ¼ cup milk: Keeps the batter smooth and soft.
- ½ cup chopped walnuts or pecans (optional): Introduces texture and a toasty crunch.
- ¾ cup cream cheese (softened): Essential for that silky, tangy frosting.
- ¼ cup unsalted butter (softened): Adds creaminess and smooth texture to the frosting.
- 1½ cups powdered sugar: Sweetens and thickens the frosting perfectly.
- ½ teaspoon vanilla extract (for frosting): Complements the frosting with a vanilla warmth.
How to Make Frosty-Top Butternut Squash Muffins Recipe
Step 1: Prep and Combine the Dry Ingredients
Begin by preheating your oven to 350°F and lining a 12-cup muffin tin with paper liners or greasing it lightly. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This blend of dry ingredients ensures the muffins get that perfectly balanced rise and cozy spice profile that defines this recipe.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk the vegetable oil, brown sugar, eggs, mashed butternut squash, vanilla extract, and milk until the mixture is smooth and well combined. The butternut squash adds wonderful moisture, natural sweetness, and a lovely hue, making your muffins beautifully moist and tender on the inside.
Step 3: Bring Wet and Dry Together
Gently add the wet mixture into the dry ingredients and stir only until just combined. Over-mixing can lead to denser muffins, so be delicate. If you’re using nuts, fold them in now to add that satisfying crunch in every bite.
Step 4: Bake to Perfection
Divide the batter evenly among the muffin cups and pop them into the oven for 18 to 22 minutes. The muffins are done when a toothpick inserted in the center comes out clean. Let them cool completely on a wire rack before frosting—this step is crucial to keep your frosting from melting away.
Step 5: Frosting the Muffins
Beat together the softened cream cheese and butter until light and fluffy. Gradually add powdered sugar and vanilla extract, then continue beating until the frosting is creamy and smooth. Once the muffins have completely cooled, either spread or pipe the frosting on top for that signature frosty finish that transforms these ordinary muffins into a special treat.
How to Serve Frosty-Top Butternut Squash Muffins Recipe
Garnishes
Elevate your Frosty-Top Butternut Squash Muffins Recipe by adding a sprinkle of chopped toasted nuts on the frosting, or a dash of ground cinnamon or nutmeg for an extra aromatic touch. A tiny drizzle of maple syrup or a fresh sage leaf can also create an eye-catching presentation.
Side Dishes
These muffins work wonderfully alongside a steaming cup of chai tea or freshly brewed coffee for a comforting breakfast. They’re also fantastic with a bowl of spiced pumpkin soup or a crisp green salad for an autumn-inspired brunch or light lunch.
Creative Ways to Present
Want to wow your guests? Arrange your muffins on a rustic wooden board with small bowls of extra frosting, honey, or jam for dipping. You can also serve them in a decorative basket lined with autumn leaves or a seasonal fabric napkin to bring home that warm fall vibe.
Make Ahead and Storage
Storing Leftovers
Fully cooled and frosted muffins can be stored in an airtight container in the refrigerator for up to 4 days. This keeps the cream cheese frosting fresh and the muffin moist, so you can enjoy that delightful texture even a few days later.
Freezing
You can freeze these muffins without frosting for up to 3 months. Wrap each muffin tightly in plastic wrap then place them in a freezer-safe bag. Thaw overnight in the refrigerator or at room temperature before frosting to keep everything tasting fresh and homemade.
Reheating
To reheat, warm your muffin at room temperature or pop it in the microwave for about 15 seconds if thawed. Avoid microwaving frozen muffins without thawing, as this can lead to uneven heating. Add frosting after warming for the best experience.
FAQs
Can I use canned butternut squash purée instead of fresh?
Absolutely! Using canned butternut squash purée works perfectly in this Frosty-Top Butternut Squash Muffins Recipe and can save you time. Just be sure it’s plain with no added flavors or sugars.
What if I want to make these muffins dairy-free?
For a dairy-free version, substitute the cream cheese and butter in the frosting with dairy-free cream cheese and vegan butter alternatives. The flavor will still be rich and creamy!
Can I skip the frosting altogether?
Yes! The muffins themselves are delicious without frosting. If you want a lighter touch, just dust them with powdered sugar or enjoy them plain with butter.
How do I make sure my muffins are moist?
Using mashed butternut squash and vegetable oil provides moisture naturally. Avoid overmixing the batter and baking for the recommended time to keep the muffins soft and tender.
Can I add other mix-ins?
Certainly! Dried cranberries, raisins, or chocolate chips make great additions if you want to experiment while keeping the cozy flavor profile intact.
Final Thoughts
There’s something truly special about the Frosty-Top Butternut Squash Muffins Recipe that combines the comfort of fall spices with the nostalgic cream cheese frosting we all love. Whether for a weekend brunch or a cozy afternoon snack, these muffins invite you to slow down, savor the moment, and share a little sweetness with those around you. Go ahead, give this recipe a try—you might just find your new favorite muffin to celebrate the season all year long!
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Frosty-Top Butternut Squash Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Frosty-Top Butternut Squash Muffins are moist, flavorful, and perfect for autumn mornings or a sweet dessert treat. Made with mashed butternut squash and warm spices, these muffins are topped with a creamy cream cheese frosting that adds a luscious finishing touch. They combine the sweetness of brown sugar with the subtle earthiness of nuts to create a delightful baked good that’s both comforting and festive.
Ingredients
Muffins
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅓ cup vegetable oil
- ½ cup brown sugar
- 2 large eggs
- 1 cup mashed cooked butternut squash (or canned purée)
- 1 teaspoon vanilla extract
- ¼ cup milk
- ½ cup chopped walnuts or pecans (optional)
Frosting
- ¾ cup cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Set the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it to prepare for baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk together the vegetable oil, brown sugar, eggs, mashed butternut squash, vanilla extract, and milk until the mixture is smooth and well blended.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
- Add nuts (optional): Fold in the chopped walnuts or pecans, if using, to add texture and flavor.
- Portion batter: Divide the batter evenly among the 12 muffin cups in the prepared tin.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool muffins: Remove the muffins from the oven and let them cool completely on a wire rack before frosting.
- Prepare frosting: In a bowl, beat together the softened cream cheese and unsalted butter until the mixture is smooth and fluffy. Gradually add the powdered sugar and vanilla extract, then continue beating until the frosting is creamy and spreadable.
- Frost the muffins: Once the muffins are fully cooled, spread or pipe the cream cheese frosting evenly on top of each muffin.
Notes
- For a lighter version, omit the frosting or simply dust the muffins with powdered sugar.
- These muffins can be stored in the refrigerator for up to 4 days, keeping them fresh and flavorful.
