Maple Glazed Acorn Squash Muffins Recipe

Introduction

These Maple Glazed Acorn Squash Muffins are a delightful blend of autumn flavors and sweet glaze. Soft, moist, and lightly spiced, they make a perfect breakfast treat or snack that celebrates seasonal squash with a touch of maple sweetness.

Ingredients

• 1 medium acorn squash (approximately 1.5 lbs), halved and seeded
• 1 tablespoon olive oil
• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 cup unsalted butter, melted and cooled
• 0.67 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup milk
• 1 cup roasted acorn squash purée
• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1-2 tablespoons milk

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease it. Brush the cut sides of the acorn squash with olive oil, place cut side down on a baking sheet, and roast for 30-40 minutes until tender. Allow the squash to cool, then scoop out the flesh and purée until smooth. Measure out 1 cup of purée and set aside. Reduce the oven temperature to 350°F (175°C).
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
3. Step 3: In a separate bowl, whisk the melted butter and brown sugar until smooth. Add the eggs, vanilla extract, milk, and the prepared acorn squash purée, mixing until the batter is smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
5. Step 5: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
6. Step 6: Bake for 20-25 minutes at 350°F (175°C), or until a toothpick inserted in the center comes out clean. Remove muffins from the oven and let them cool.
7. Step 7: While the muffins cool, prepare the maple glaze by whisking together the powdered sugar, maple syrup, and enough milk to reach a thick but pourable consistency.
8. Step 8: Drizzle the maple glaze over the cooled muffins before serving.

Tips & Variations

• For added texture, fold in ½ cup chopped pecans or walnuts into the batter before baking.
• If you prefer a dairy-free option, substitute the milk with almond or oat milk and use coconut oil instead of butter.
• Use canned pumpkin purée as a substitute for acorn squash purée if acorn squash is unavailable.
• To deepen the flavor, add a pinch of ground cloves or ginger to the dry ingredients.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat gently in a microwave or oven before serving. The maple glaze is best added fresh; if stored, it may harden, so warm gently and stir before glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the acorn squash purée ahead of time?

Yes, you can roast and purée the acorn squash up to 3 days in advance and store it in the refrigerator in an airtight container.

Can these muffins be frozen?

Yes, the muffins freeze well. Wrap them individually in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator and warm before serving. Add the maple glaze fresh after reheating.

Maple Glazed Acorn Squash Muffins Recipe

---

★★★★★

4.7 from 113 reviews

• Author: Jack
• Total Time: 1 hour 5 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

These Maple Glazed Acorn Squash Muffins are a delightful autumn treat combining tender roasted acorn squash with warm spices and a sweet maple glaze. Perfectly moist and subtly sweet, they make an excellent breakfast or snack option that highlights seasonal flavors in every bite.

---

Ingredients

Scale 1x2x3x

Roasted Acorn Squash

• 1 medium acorn squash (approximately 1.5 lbs), halved and seeded
• 1 tablespoon olive oil

Dry Ingredients

• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg

Wet Ingredients

• 0.5 cup unsalted butter, melted and cooled
• 0.67 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup milk
• 1 cup roasted acorn squash purée

Maple Glaze

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1–2 tablespoons milk

---

Instructions

1. Preheat Oven and Prepare Squash: Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease it. Brush the cut sides of the acorn squash with olive oil, then place them cut side down on a baking sheet. Roast for 30-40 minutes until the squash is tender. Let it cool before scooping out the flesh and puréeing it until smooth. Measure out 1 cup for the recipe. Reduce oven temperature to 350°F (175°C).
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
3. Combine Wet Ingredients: In a separate bowl, whisk together the melted and cooled unsalted butter with the packed brown sugar until smooth and well blended. Add the eggs, vanilla extract, milk, and the prepared acorn squash purée. Mix these ingredients until the mixture is smooth and uniform.
4. Form Muffin Batter: Gradually add the wet ingredients to the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix as this can make the muffins tough.
5. Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
6. Bake Muffins: Place the muffin tin in the oven and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Prepare Maple Glaze: While the muffins cool, whisk together powdered sugar, pure maple syrup, and enough milk (start with 1 tablespoon and adjust) to create a thick but pourable glaze.
8. Glaze and Serve: Once the muffins have fully cooled, drizzle the maple glaze generously over the tops. Serve and enjoy these moist, flavorful muffins.

Notes

• Ensure the squash is fully roasted and tender for the best purée texture.
• Do not overmix the batter to keep muffins light and fluffy.
• The glaze consistency can be adjusted with more or less milk depending on your preference.
• Store muffins in an airtight container at room temperature for up to 3 days.
• For a dairy-free option, substitute butter and milk with plant-based alternatives.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Acorn squash muffins, maple glaze muffins, autumn muffins, roasted squash recipe, spiced muffins, fall baking, seasonal muffins