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Easy Squash Muffins
Squash Muffin Recipe
1 c softened butter
1 c sugar
1 c squash puree
1 egg
1 t. vanilla
2 cups whole wheat flour
 1t. baking powder
1t. baking soda
1t. cinnamon
1 t. ginger
Beat Butter until creamy. Add wet ingredients- then add dry ingredients. Fill muffin tin 1/2 full. Bake at 350 degrees for 18-20 minutes.
I didn’t have any pumpkin on hand, but we had received a squash from the farmers market. We typically turn our pumpkins and squashes into puree and freeze it so we have it when we want to bake. Pumpkin can be substituted for Squash in this recipe.
Easy Squash Muffins
Note: I found that putting my batter in a piping bag made it much easier to fill this type of baking cup.