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Butternut Squash Muffins Recipe

Serves: 
12
35 minutes
Calories per serving: 110
Heart Healthy

Recipe Ingredients

1 1/2 cups peeled, seeded and cubed butternut squash
1 1/2 cups cake flour
2 teaspoons baking powder
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
3/4 cup milk
2 eggs, beaten
2 tablespoons butter, melted

Preparation

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.

In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.

In a large bowl, whisk together flour, baking powder, SPLENDA® Granulated Sweetener, salt and pumpkin pie spice.

In a medium bowl, thoroughly mix together milk, egg, and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened. Spoon the batter into the prepared muffin pan, filling cups about 1/2 to 2/3 full.

Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.

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Nutrition Info Per Serving

Nutrition Info Per Serving 12 servings, Serving Size: 1 muffin

Calories
110
Calories From Fat
30
Total Fat
3.5
g
Saturated Fat
1.5
g
Cholesterol
40
mg
Sodium
180
mg
Total Carbs
18
g
Dietary Fiber
1
g
Sugars
2
g
Protein
3
g

Conversion Chart

Want to turn your favorite dessert recipe into a less added sugar version? Simply select the type of SPLENDA® Product you want to use from the menu below, then the amount of sugar in your recipe. We'll tell you how much SPLENDA® Sweetener to use in place of sugar!

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