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    Home > Blog > Holiday > Holiday Breakfast Recipes > Streuseled Acorn Squash Muffins

    Streuseled Acorn Squash Muffins

    by Teri Lyn Fisher · Published: Oct 17, 2012 · Modified: Sep 24, 2021

    Jump to Recipe

    A recipe for Streuseled Acorn Squash Muffins. Several streuseled acorn squash muffins next to a ramekin of butter and a knife. I’ve watched the entire first season of Homeland now. I can’t really tell if I like the show, or if I just like seeing Claire Danes’ cry face. I have always loved Claire Danes, since the days of My So Called Life, but man, does she have one of the ugliest/amazing cry faces ever. She is so good at her cry face it makes me depressed, because I become sad with her. So, being obsessed with cry faces, obviously I googled “Claire Danes cry face.” What would come up but a wonderful tumblr FULL of cry faces. It’s amazing. It’s weird. It’s everything you would want it to be. There are some real gems in there, especially some of Kim Kardashian. Amazing. Do you guys have a favorite cry face? Please share, I would love to see.

    Ok, moving on from cry faces and onto muffins. Most of the time, I am not really a huge muffin fan. I can attribute this to my parents’ obsession with Costco and the flats of muffins they would buy for the house. These muffins were the size of my face, and a flat consisted of chocolate chip, blueberry, and poppy seed. If I wanted a snack, it was “Eat a muffin.” I became over muffins. Quickly. It wasn’t until my late twenties that I explored the muffin world again. Still though, I am only really interested in muffins that don’t cross over the flavor types of muffins in my past. Therefore, I love these muffins. Perfect bits of fall in every bite. Perfect, cozy, pretty, drink coffee and read a book muffins. Dig in.
    ♥ Teri

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    A recipe for Streuseled Acorn Squash Muffins.

    Streuseled Acorn Squash Muffins

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 20 minutes mins
    Cook Time: 25 minutes mins
    Cool Time: 20 minutes mins
    Servings: 24

      INGREDIENTS  

    • 2 cups all purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ¼ teaspoon salt
    • 1 egg
    • ⅔ cup granulated sugar
    • 2 tablespoons light brown sugar
    • ¼ cup coconut oil can sub with vegetable oil
    • 1 ¼ cup peeled and finely grated acorn squash
    • 1 small overripe banana, mashed
    • 2 to 3½ tablespoons milk depending on batter consistency
    • ½ teaspoon vanilla extract

    streusel topping

    • 2 tablespoons cold butter, cut into small cubes
    • ⅓ cup granulated sugar
    • ¼ cup all purpose flour

      INSTRUCTIONS  

    • Preheat oven to 350°F. Line a muffin tin with liners and set aside.
    • In a mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
    • In another mixing bowl, whisk together the egg, sugars and oil. Stir in the squash, banana, milk, and vanilla extract until fully incorporated. Pour the dry mixture into the wet mixture and stir until just combined.
    • Pour the batter into the liners and fill each about ⅔ full.
    • For the streusel: Combine the butter, sugar and flour in a small mixing bowl and cut together, using a pastry knife or he back of a fork. (the end result should have a very fine, grainy texture)
    • Sprinkle a generous amount of streusel over the top of each muffin, about 2 tablespoons.
    • Bake for about 20-25 minutes or until a toothpick comes out clean when inserted into the center of the muffins.
    • Allow to cool for about 20 minutes before serving.
    Calories: 118kcal Carbohydrates: 20g Protein: 2g Fat: 4g Saturated Fat: 3g Cholesterol: 9mg Sodium: 77mg Potassium: 56mg Fiber: 1g Sugar: 10g Vitamin A: 71IU Vitamin C: 1mg Calcium: 18mg Iron: 1mg

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    October 17, 2012 / 33 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post White Cheddar & Black Pepper Scones
    Next Post: Mashed Purple Sweet Potatoes Next Post >

    Reader Interactions

    October 17, 2012 / 33 Comments

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      5 from 3 votes (2 ratings without comment)

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    1. Mark

      November 13, 2023 at 4:50 pm

      These are, surprisingly (to me), amazing! I don’t make a lot of dough-based muffins but I had an acorn squash that I had to use. I didn’t want to just make it the usual dinner-squash way and I found this recipe. And voila! New fave! They’re moist and delicious and I’ve added this recipe to my regular go-to list. Thanks ladies!

      Reply
    2. D.

      September 10, 2022 at 11:17 am

      5 stars
      This recipe has been a hit at our home and with the workmen. Had an over abundance of squash from the garden and this was one of the recipes I made. The muffins flew off the table and I found myself making another batch the next day- same response. I did have to make 2 adjustments one being substituting unflavored Greek yogurt for the milk and omitting the overripe banana as I had neither at the house.

      Reply
    3. Michele B.

      August 05, 2016 at 8:24 am

      Have you ever tried freezing these? I want to make a big batch. My neighbor just gave me 3 acorn squash and we have a bunch of visitors coming next week so it would be great if I could just pull these out of the freezer and thaw them out overnight for breakfast. Thanks!

      Reply
      • Jenny Park

        August 05, 2016 at 1:23 pm

        I have not tried to freeze them, but I don’t see why it rotifer work! I just recommend refreshing them in the oven for a bit to draw out some of the access moisture that developed from the thaw :)

        Reply
    4. Blake Holman

      July 08, 2014 at 10:30 am

      Some of my favorite ingredients! Thank you!

      Reply
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