Fresh Butternut Squash Muffins with Cream Cheese Frosting

Tue, 13 January 2026

Fresh Butternut Squash Muffins with Cream Cheese Frosting

Can be served plain for breakfast or with Cream Cheese Frosting for dessert

Muffins:

Ingredients:

• 400 g raw chunks butternut squash, skin on & deseeded (about ½ a squash)
• 350 g light muscovado sugar
• 4 eggs
• 300 g self-raising flour
• 15 g baking powder (2 heaping teaspoons)
• 50 g walnuts (½ cup)
• 1 teaspoon ground cinnamon
• 2 pinches nutmeg (or ¼ teaspoon)
• Pinch of salt (optional) 175 ml olive oil

Method:

1. Preheat the oven to 160°C.
2. Line your muffin tins with paper cases.
3. Blitz the squash in a food processor until fine.
4. Add the sugar and the eggs.
5. Add a pinch of salt (optional), flour, baking powder, walnuts, cinnamon and olive oil and blend together until well-combined. Do not over-mix.
6. Fill the paper cases ½ - ¾ full with the mixture.
7. Bake in the preheated oven for 20 to 25 minutes.
8. If they look slightly wet in the centre, they may need a couple minutes longer.
9. Remove from the oven and let them cool slightly before eating.
10. Wonderful for breakfast without the frosting. These do not need to be refrigerated.

Cream Cheese Frosting:

Ingredients:

• 225 g soft butter
• 300 g cream cheese
• 640 g icing sugar
• 3 g salt (½ teaspoon)
• 10 mls pure vanilla extract

Method:

1. First cream together the butter and cream cheese.
2. When blended, add the sugar gradually.
3. Add the salt and vanilla whenever you want, then mix well again.
4. Chill after it is all blended. When the frosting has firmed up a bit, it can be easily spread on top of the muffins.
5. This frosting needs to be refrigerated, so if you frost your muffins with it, be sure to store them in the fridge.