Squash, Pumpkin Seed Muffins

Recipe by
Total Time:
15-30 minutes
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

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  • 280g - plain flour
  • 85g - melted Butter
  • 175 ml - Milk
  • 175g - light muscovado Sugar
  • 300g - butternut squash, peeled and grated
  • 3 - eggs
  • 1 tbsp - baking powder
  • 2 tsp - ground Cinnamon
  • Small handful of green Pumpkin seeds

How to Make Squash, Pumpkin Seed Muffins

  • Preheat the oven to 200 degree Celsius (fan oven 180 degree Celsius).
  • Butter and line the muffin tin with paper cases.
  • Sift together flour, baking powder and cinnamon.
  • In a large bowl mix the eggs, milk and butter. Add the sugar and beat well. Add the flour mixture and beat to give a lumpy batter. Stir in the grated squash.
  • Fill the mixture into the muffin tin and sprinkle the pumpkin seeds on top. Bake for 20 to 25 minutes or until well risen and firm to touch.
  • Cool slightly in the tin and turn it onto a wire rack.
  • Recipe courtesy: Taste of Pearl City