Butternut squash muffins

Chef: Bosch
Prep: 15 mins
Cook: 30 mins
Butternut squash muffins
An incredibly tasty treat for the family!

150ml sunflower or vegetable oil

165g soft light brown sugar

3 eggs

165g self-raising flour

¾ tsp baking powder

¾ tsp bread soda

1½ tsp ground cinnamon

½ tsp salt

30g chopped dates or raisins

210g pumpkin or butternut squash, peeled and deseeded

For the icing

300g cream cheese

150g icing sugar

Grated zest and juice of half a lemon

Line a muffin tray with paper cases. Fit the MUM mixer with the continuous feed shredder. Grate the butternut squash into the bowl, set aside. Remove the shredder and attach the whisk.

Whisk the oil and sugar together on a medium speed until smooth. Beat in the eggs one at a time until the mixture looks like mayonnaise.

Sift the flour with the baking powder, bread soda, cinnamon and salt. Fold into the mixture, together with the dates and pumpkin or squash.

Spoon into the muffin cases and bake in the oven for 20-30 minutes at 190°C until risen and firm when pressed lightly in the centre.

To make the icing. Beat the cream cheese with the whisk until light and soft. Add the icing sugar and grated rind and juice of the lemon. Beat again until well mixed and light. Spoon into a piping bag and use to top the muffins.


Preparation Time
15 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Fruit, Vegetables, Sugar, Oil

Recipe Type
Party Food, Cakes & Baking, Dessert, Entertaining, Kids Food, Cake Stall, Cupcakes, Vegetarian


Special Info

Level of Difficulty

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