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Squash Muffin Mix

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Golden squash muffins made with raisins, chopped nuts, and pumpkin pie spice
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Squash Muffin Mix
Use A-B-C Muffin Mix Base

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4 eggs
3 tsp. vanilla
1 cup oil
2 cup Water
5 1/2 cups muffin mix
2 cups mashed squash
1 Tb. pumpkin pie spice
1/2 cup each chopped nuts and raisins

The batter should be slightly lumpy.

Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.

Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.

Makes 24 Regular size muffins, or 12 Extra Large

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Golden squash muffins made with raisins, chopped nuts, and pumpkin pie spice

Squash Muffin Mix

Article or recipe authorMelissa 'Liss' Burnell
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preparation time15 minutes
cook time20 minutes
total time35 minutes
These moist, warmly spiced squash muffins are made from A-B-C Muffin Mix base with mashed squash, raisins, and chopped nuts for an easy big-batch bake. This recipe makes an estimated 24 regular muffins at an estimated total batch cost of $9.49, or about $0.40 per muffin.
Servings24 muffins
CourseBreakfast
CuisineAmerican
Budget101 Price Breakdown$9.49

Ingredients

  • 4 eggs
  • 3 teaspoons vanilla
  • 1 cup oil
  • 2 cups water
  • 5 ½ cups A-B-C Muffin Mix
  • 2 cups mashed squash
  • 1 tablespoon pumpkin pie spice
  • ½ cup chopped nuts
  • ½ cup raisins

Equipment

mixing bowls
Large Mixing Bowl
measuring cups spoons leveler
Measuring Cups
measuring cups and spoons
Measuring Spoons
Muffin tins
Paper liners or cooking spray
cooling rack
Cooling rack

Instructions

  1. Preheat the oven to 375°F and grease or line muffin tins.
  2. In a large bowl, beat the eggs with the vanilla, oil, and water until combined.
  3. Stir in the A-B-C Muffin Mix, mashed squash, and pumpkin pie spice just until moistened.
  4. Fold in the chopped nuts and raisins.
  5. Leave the batter slightly lumpy. Do not overmix.
  6. Fill muffin cups 3/4 full.
  7. Bake for 18 to 20 minutes, or until the muffins are golden brown.
  8. Cool 5 minutes in the pan, then transfer to a rack.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Yield is based on the stated 24 regular muffins or 12 extra-large muffins.
Prep time is estimated from mixing and portioning the batter.
Cook time uses the stated 18 to 20 minute bake time.
Store cooled muffins in an airtight container at room temperature up to 2 days, refrigerate up to 3 to 4 days, or freeze up to 2 to 3 months.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.

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Melissa 'Liss' Burnell, Founder of Budget101

👩‍🍳 About the Author

Melissa "Liss" Burnell started Budget101.com in 2001 because she needed it to exist — not because she saw a market opportunity. She was feeding a family of four on under $200 a month, and people kept asking how, so she started writing everything down.

That turned into 25 years of recipes, debt-busting strategies, and DIY content — including figuring out how to make 128 loads of laundry detergent for less than $2. Millions of families have quietly used this site to stretch a dollar without feeling like they're sacrificing anything. She's also the author of two bestselling budget cooking ebooks, available on Amazon.

📚 More on the About page, or find her on Pinterest, Instagram, and Facebook.

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