• Email
  • Pin It

Butternut Squash Muffins with Walnut Streusel Topping


Contributed by:

Butternut Squash Muffins with Walnut Streusel Topping


0 comments | Leave Comment

11 Ratings11 Ratings11 Ratings11 Ratings11 Ratings (11 Ratings)
Loading ... Loading ...


Butternut Squash Muffins with Walnut Streusel Topping

Obviously, these are a perfect fall and winter muffin recipe, but truthfully, butternut squash is available all year round, so you can make these delicious muffins anytime you fancy them. They work beautifully with canned pumpkin puree too, so if you prefer pumpkin, or if you are looking for an easy way out- go for it! The taste of the squash is not very pronounced in this recipe, but it gives the muffins a beautiful color and an incredibly moist and light texture.


  • Prep Time : 15 min
  • Cook Time : 20 min
  • Ready Time : 35 min


12 extra large / 16 regular


  • 1/2 cup unsweetened applesauce
  • 1/2 cup agave syrup
  • 1/2 cup oil
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup milk or soymilk (I use Soy Slender, which is sweetened with splenda and has 70 calories per cup)
  • 1 cup butternut squash puree*
  • 3 cups white whole wheat flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt

Optional Walnut Streusel Topping

  • 1/3 cup flour
  • 1/4 cup ground walnuts
  • 1/8 cup oil
  • 1/2 teaspoon cinnamon
  • 6 packets splenda, or the equivalent of 1/4 cup sweetener such as truvia or zylitol


Preheat oven to 350. Line a muffin pan with paper muffin liners.

In the bowl of an electric mixer, or using a wire whisk, beat together the applesauce, agave syrup and oil. Beat until smooth and creamy.

Add vanilla extract and eggs, beating well after each addition. Add milk and squash puree, stir to combine,

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Turn mixer to low and stir flour mixture slowly into wet ingredients. Mix only until combined, do not over-mix.

Fill muffin pans all the way until the top with the batter.

If desired, combine all of the topping ingredients in a small bowl and mix until it resembles coarse crumbs. Sprinkle over muffins.

Bake for 18-20 minutes.

*To make puree, cut squash into cubes and boil until tender. Mash with a fork until creamy. You can substitute canned pumpkin puree, if you prefer.


Nutrition information based on 16 muffins with optional topping.


Servings Per Recipe: 12 extra large / 16 regular

Amount Per Serving

  • Calories: 240
  • Total Fat: 11g
  • Cholesterol: 20mg
  • Sodium: 250mg
  • Total Carbs: 33g
  •     Dietary Fiber: 3g
  • Protein: 5g


About Miriam Pascal


Miriam's full time job means she spends her days at a desk, but her passion for baking and cooking means she spends her nights in the kitchen. She chronicles her late-night kitchen adventures at OvertimeCook.Com.�

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in