Butternut Squash and Walnut Muffins

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Butternut Squash and Walnut Muffins

Butternut Squash and Walnut Muffins

Do you have some leftover butternut squash? I purposely made extra just so I could make these muffins. They are so moist and delicious!

Butternut Squash and Walnut Muffins
Author: 
Recipe type: Muffins, Quick Breads
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 1 cup cooked mashed butternut squash
  • ⅓ cup oil
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1½ cups flour
  • ½ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1½ teaspoons cinnamon
  • ¼ teaspoon ginger (optional)
  • ¼ teaspoon salt
  • ¾ cup chopped walnuts
Instructions
  1. Put the first 6 ingredients in a mixing bowl. Mix until well combined.
  2. Add everything else but the walnuts. Fold in flour with a spatula until just combined.
  3. Stir in walnuts.
  4. Line your cupcake pans with the paper liners.
  5. Fill them just a little over ¾ full. This recipe makes exactly 12 muffins.
  6. Bake for 18 -20 minutes or until muffins spring back when lightly touched. You could also use a toothpick or cake tester to make sure they are done. If you do this and the tester comes back with a little of the batter on it, bake a few more minutes and test again.

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Butternut Squash and Walnut Muffins

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