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Squash muffins in white paper liners, one broken open, with a cut winter squash behind them

Squash Muffin Mix

Course Breakfast
Cuisine American
Keyword homemade muffin mix, muffins with raisins and nuts, pumpkin spice muffins, squash muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
A pumpkin-spiced muffin made by stirring mashed squash, nuts and raisins into a batch of A-B-C Muffin Mix. Bake a dozen extra-large or two dozen regular muffins.

Ingredients

  • 4 eggs
  • 3 teaspoons vanilla
  • 1 cup oil
  • 2 cups water
  • 5 1/2 cups A-B-C Muffin Mix
  • 2 cups mashed squash
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup chopped nuts optional
  • 1/2 cup raisins optional

Directions

  • Heat the oven to 375°F and grease the muffin tins or line them.
  • Beat the eggs with the vanilla, oil, and water until smooth.
  • Add the A-B-C Muffin Mix, squash, and pumpkin pie spice and stir only until moistened.
  • If using, gently fold in the nuts and raisins, keeping it a little lumpy.
  • Spoon the batter into the cups, filling each about 3/4 full.
  • Bake for 18 to 20 minutes, until golden brown.
  • Let cool in the pan for 5 minutes, then move to a rack.

Notes

Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 2 days, covered in fridge 3 to 4 days, frozen 2 to 3 months; reheat frozen on high about 30 seconds per muffin.

Nutrition

Serving: 72g | Calories: 229kcal | Carbohydrates: 26g | Protein: 4.6g | Fat: 12g | Saturated Fat: 2.1g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 311mg | Potassium: 159mg | Fiber: 1.7g | Sugar: 7.5g | Vitamin A: 1112IU | Vitamin C: 2.1mg | Calcium: 110mg | Iron: 1.4mg

Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; oil counted as vegetable oil, A-B-C Muffin Mix counted as baking mix (as complete pancake/baking mix), mashed squash counted as cooked winter squash, chopped nuts counted as mixed nuts. Brands and portions vary, so use it only as an approximation.