Honeynut Muffins

Squash are in full swing at the Farm and in the Discovery Garden. One of my favorites to cook and bake with is Honeynut squash. When roasted with a little salt and maple syrup, honeynut squash puree is flavorful, sweet and nutty, with a hint of caramel and malt; and perfect in spiced muffins with a crunchy walnut topping.

Muffin Ingredients:

1 ¾ cup flour

1 cup Honeynut puree – (I used Honeynut squash from the Discovery Garden but you can use pumpkin as well)

2 tsp pumpkin spice

1 egg

½ cup milk

½ cup sugar

¼ cup + 2 tbsp brown sugar

½ cup oil

2 tsp baking powder

½ tsp baking soda

¾ salt

¾ ground cinnamon

 Topping (Optional but recommended!)

2 ½ tbsp soft butter

3 tbsp brown sugar

3 tbsp chopped Walnuts 

A pinch of salt

3 tbsp flour


  1. Preheat your oven to 350F. 
  2. Mix the sugar, oil, puree, egg and milk in a bowl until combined.
  3. In a larger bowl, mix together the flour, salt, baking powder, baking soda, pumpkin spice and cinnamon. Set both bowls to the side.
  4. For the topping, mix together all ingredients until it’s crumbly.
  5. Gently add your wet ingredients to the dry but be careful not to over mix the batter.
  6. Line your muffin tins with liners or grease muffin tin and scoop in the batter.
  7. Add the topping to each muffin and bake for 20 – 25 minutes or until a toothpick inserted comes out clean.
  8. Take them out and let them rest for 5 – 10 minutes to cool before enjoying!