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A recipe for Streuseled Acorn Squash Muffins.

Streuseled Acorn Squash Muffins

Teri & Jenny
No ratings yet
Prep Time 20 mins
Cook Time 25 mins
Cool Time 20 mins
Servings 24
Calories 118 kcal


  • 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
  • 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
  • cup granulated sugar
  • ¼ cup all purpose flour


  • 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: 118kcalCarbohydrates: 20gProtein: 2gFat: 4gSaturated Fat: 3gCholesterol: 9mgSodium: 77mgPotassium: 56mgFiber: 1gSugar: 10gVitamin A: 71IUVitamin C: 1mgCalcium: 18mgIron: 1mg
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