Best 2 Butternut Squash Pecan Muffins Recipes
Calling all muffin enthusiasts, butternut squash, and pecan lovers! Get ready to embark on a delightful culinary journey with our collection of butternut squash pecan muffin recipes. These muffins are a symphony of flavors and textures, combining the sweet, nutty goodness of butternut squash with the crunchy, buttery richness of pecans. Whether you prefer a classic muffin, a gluten-free option, or a delightful streusel topping, we have a recipe that will tantalize your taste buds.
Our classic butternut squash pecan muffin recipe is a timeless favorite, featuring a moist and tender crumb, studded with tender butternut squash and crunchy pecans. For those seeking a healthier alternative, our gluten-free butternut squash pecan muffins offer a delectable treat without compromising on taste or texture. And for those who love a little extra indulgence, our streusel-topped butternut squash pecan muffins are a must-try, featuring a sweet and crumbly streusel topping that takes these muffins to the next level.
No matter your preference, our butternut squash pecan muffin recipes are sure to be a hit with muffin lovers of all ages. So, gather your ingredients, preheat your oven, and let's bake up a batch of these irresistible muffins!
CHICKEN AND BUTTERNUT SQUASH
Looking for a tasty dinner made using Progresso® broth? Then try this roasted chicken and squash recipe.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
- Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
- Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
- Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
- On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.
Nutrition Facts : Calories 370, Carbohydrate 37 g, Fat 1, Fiber 6 g, Protein 40 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 540 mg
SWEET BUTTERNUT SQUASH MUFFINS
A little sweeter, a little fluffier, a little tastier than the original, but with more fat and calories. Makes a beautifully bright-colored muffin perfect for the fall table. An excellent way to use the squash.
Provided by KP
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h15m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray or line with paper liners and prepare the liners with cooking spray.
- Put squash into a roasting pan with cut sides down. Pour enough water into pan to fill 1/2-inch deep.
- Roast squash in preheated oven until flesh is easily pierced through with a fork, about 45 minutes. Remove roasting pan and reduce heat to 350 degrees F (175 degrees C).
- Scoop hot squash into a large bowl and mash until no large chunks remain. Stir sugar and butter into the squash.
- Whisk flour, oats, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl.
- Beat eggs, milk, sour cream, and vanilla extract together in a separate bowl. Stirring constantly, add a spoonful of squash mixture into the egg mixture to temper it before adding egg mixture to the squash mixture; stir.
- Fold flour mixture into the squash mixture until just incorporated; spoon into muffin tins. Top each with a pecan half.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
Nutrition Facts : Calories 202 calories, Carbohydrate 35.1 g, Cholesterol 40 mg, Fat 5.8 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 191.6 mg, Sugar 15.1 g
Tips:
- Choose the right butternut squash: Look for ones that are medium-sized and heavy for their size. Avoid any that have soft spots or blemishes.
- Roast the butternut squash properly: To get the best flavor, roast the squash until it is tender and slightly caramelized. This will take about 45 minutes in a 400°F oven.
- Use fresh, chopped pecans: Chopped pecans add a nice crunch and nutty flavor to these muffins. If you don't have fresh pecans, you can use chopped walnuts or almonds instead.
- Don't overmix the batter: Overmixing the batter can make the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups evenly: Be sure to fill the muffin cups evenly so that all of the muffins are the same size. This will help them bake evenly.
- Let the muffins cool completely before frosting: If you frost the muffins while they are still warm, the frosting will melt and run off. Let the muffins cool completely before frosting them.
Conclusion:
These butternut squash pecan muffins are a delicious and healthy way to start your day. They are packed with flavor and nutrients, and they are easy to make. With a few simple tips, you can make the best butternut squash pecan muffins that will impress your family and friends.Tips:
- Choose the right butternut squash: Look for ones that are medium-sized and heavy for their size. Avoid any that have soft spots or blemishes.
- Roast the butternut squash properly: To get the best flavor, roast the squash until it is tender and slightly caramelized. This will take about 45 minutes in a 400°F oven.
- Use fresh, chopped pecans: Chopped pecans add a nice crunch and nutty flavor to these muffins. If you don't have fresh pecans, you can use chopped walnuts or almonds instead.
- Don't overmix the batter: Overmixing the batter can make the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups evenly: Be sure to fill the muffin cups evenly so that all of the muffins are the same size. This will help them bake evenly.
- Let the muffins cool completely before frosting: If you frost the muffins while they are still warm, the frosting will melt and run off. Let the muffins cool completely before frosting them.
Conclusion:
These butternut squash pecan muffins are a delicious and healthy way to start your day. They are packed with flavor and nutrients, and they are easy to make. With a few simple tips, you can make the best butternut squash pecan muffins that will impress your family and friends.
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