Butternut Squash Pecan Muffins

These butternut squash pecan muffins are a perfect blend of sweet and savory flavors, with the added crunch of toasted pecans. They are moist, tender, and perfect for a fall breakfast or snack. The butternut squash adds a natural sweetness and moistness to the muffins, while the pecans provide a satisfying crunch.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup cooked and mashed butternut squash
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 1/2 cup chopped pecans, toasted

Directions

1. Preheat oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, mix together the butternut squash, milk, vegetable oil, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the toasted pecans.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Interesting Facts