These spaghetti squash muffins do not taste like there are veggies hidden inside! They will surprise kids and adults alike!
I seem to have started a new trend here with my baking – hiding vegetables in baked goods. First there was chocolate zucchini bread, then cinnamon zucchini bread, double chocolate zucchini cookies, and chocolate patty pan squash bread. Now here is another one for you all… spaghetti squash muffins!
Don’t run away! Like all of the other baked goods I listed above, you can barely taste the squash in these. That’s the beauty of using squash and zucchini in these desserts. The vegetables are very mild in flavor anyway, so they pretty much act as a binding ingredient in baked goods. Plus, I love the fact that I can trick our toddler into eating her vegetables with these sweets.
My husband and I both enjoyed these, but these definitely were not my favorite muffins (you know that I am more of a chocolate girl). Regardless, these did feel relatively healthy with all the spaghetti squash, so I’ll just roll with that.
Spaghetti squash muffins
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon*
- 1/4 teaspoon ground ginger*
- 1/4 teaspoon ground cloves*
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup solid packed pureed squash, drained#
* I replaced the cinnamon ginger and cloves with 1.5 teaspoons of pumpkin pie spice
To prepare the squash, use a fork to prick holes all over the vegetable. Bake on a cookie sheet for about 60 minutes in a 350 degree F oven. Once cooled, slice the squash length-wise and use the tines of a fork to scrape out the fleshy bits. Discard any seeds. Puree in a food processor or blender and squeeze excess water out.
- Preheat oven to 350 degrees F.
- Position your oven rack in the middle position. Line a muffin pan with 12 muffin cups or spray each well with a non-stick spray.
- In a large bowl, sift together the flour, baking soda, ground spices, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy (I used my electric mixer). Add the eggs, one at a time, until each is fully incorporated before adding the next. Add in the vanilla extract.
- Stop the mixer and scrape down the sides of the bowl. On low speed, add the squash puree or incorporate by hand. Slowly add the flour mixture until just mixed.
- Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop (I used a medium cookie scoop).
- Bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.
How sneaky to get some squash into these delicious looking muffins! 😀 Pretty picture too. I love the colors.
Hi Eva: I made the spaghetti squash muffins today and they turned out amazing! my 18 month old loves me more than ever 🙂 and I am proud I was able to hide some vegetable….. thanks for the recipe.
Hi Magaly! I'm so glad that your 18 month old loved the muffins. Who knew that it would be so hard to get a toddler to eat veggies??
Hi,My name is Nancy.I seen your wonderful recipe for spaghetti sqaush muffins.I used gluten free flour and doubled the recipe. Put2 T of Stevia powder and 1/2 C of sugar. It was fine untill I mixed it and it seemed to dry. I put2 T of apple butter.When I took it out of oven they were dry so next time I think I will add a little greek vanilla yogurt or applsauce.I know when you use non gluten flour you always have add more moisture. The xanthum gum seems to suck up all the moisture. Other than that they were pretty good. Thank you for sharing this great recipe. 😊I will definitely try this receipe again. It is a definite keeper!Is there anything else I missed maybe you can help me.😊
Hi This is Nancy 9 did not fill in the info.Now it is filled out sorry.Used non gluten flour and dobled recipe. A little dry added apple butter.still dry. Can you help? Thank you
Hi Nancy – I have no experience working with gluten-free flour. Thank you for sharing your substitutions. I like that you tried apple butter. I typically add applesauce or milk when my batter appears dry. Hope this works for you!
This recipe is terrific, and the muffins so tasty! I modified a bit by not puréing the butternut squash and just using leftover fork shred spaghetti squash from the refrigerator, and in addition to the listed spices I added ground nutmeg and allspice, and used salted butter. They turned out with just right moistness, spiciness, and amount of sweetness (not too sweet!). I just swerved to my husband fresh out of the oven with butter, and he absolutely loved them! I loved them too! Since I still have more leftover spaghetti squash I am planning on baking more for neighbors Christmas gifts. Thank you for sharing!
So glad you enjoyed this, Jean-Marie!
Whole family love these muffins, especially when they have a hint of warmth in them! I added walnuts for a little something more–so tasty that way, too. I was thinking of making this recipe in a bread loaf pan instead of as muffins. Have you tried this before? Wondering what oven temperature and bake time would be.
Hi Christine – I’m so glad your family loved these muffins! I haven’t tried it in a bread loaf pan but imagine you could. Try baking at 350 degrees F for 45 minutes and keep checking to see when it’s done. I’m guessing it will take 45-60 minutes total. 😊