Mini Butternut Squash Muffins with Brown Sugar Pecan Topping
These mini butternut squash muffins are so delicious, and topped with the popular brown sugar pecan topping used in a lot of our recipes. They are flavorful and so easy to make.
Servings: 24 Mini Muffins
Ingredients
Mini Butternut Squash Muffins
- 2 cups all purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- 4 large eggs
- 15 ounce butternut squash puree
- 1 cup sugar
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- ⅔ cup vegetable oil
Brown Sugar Pecan Topping
- ¾ cup brown sugar packed
- ¼ cup all purpose flour
- ¾ cup pecans chopped
- ¼ cup melted butter
Instructions
- Preheat the oven to 350° and line a mini muffin pan(s) with paper liners or spray with non-stick cooking spray.
For the Muffins
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, ginger and pumpkin spice.
- In a large bowl, beat eggs, butternut squash puree, sugar, brown sugar, vanilla extract, and vegetable oil together until combined.
- Gradually add the flour mixture into the wet ingredients, and beat until well combined.
- Evenly pour batter into muffin pans ⅔ full.
Brown Sugar Pecan Topping
- In a small bowl, combine brown sugar, flour chopped pecans, and melted butter. Stir well.
- Top each muffin with the brown sugar pecan topping.
- Bake for 17-23 minutes or until a toothpick comes out clean.