walnut squash muffins

These are delicata squash muffins, but you can substitute any other roasted squash for this. The Nocino walnut liqueur adds a strong clove flavor, so I only added cinnamon and nutmeg as spices to these muffins. If you don’t have this liqueur, just add more milk in its place and maybe add some extra spices, such as ground cloves, ginger, and allspice.

walnut squash muffins


1 cup delicata squash, roasted, mashed and cooled

1 cup walnuts, chopped

1 and 3/4 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp fresh ground nutmeg

1/2 tsp ground cinnamon

3/4 tsp sea salt

1/2 cup olive oil

1/2 cup light brown sugar

1 cup granulated sugar

2 eggs

3 Tablespoons Nocino liqueur 

1/2 cup oat milk (or regular milk)



Heat oven to 375 degrees F. and grease 13-14 muffin tins. Set aside.

In one bowl, sift together the all-purpose flour, baking soda, baking powder, nutmeg, cinnamon, salt, and sugars into the bowl, then stir several times with a whisk. Set aside.

In another bowl, place the squash, olive oil, eggs, Nocino liqueur, and milk, and stir with a whisk or fork until blended. Pour all of this into the bowl with the flour, sugar, and spices and stir with a spatula or spoon just until all the dry ingredients are moistened. Fold or stir in the walnuts.

Divide evenly into the muffin tins. Fill each mold to about 3/4 full. You may have to bake 1-2 muffins on a separate tin if you only have a 12-count muffin tin.

Bake at 375 degrees F. for about 20-24 minutes until tops are domed and a toothpick poked into the center comes out clean. Remove from the oven and remove each muffin to cool on a wire rack slightly before serving. Store at room temperature in an airtight container for a few days at most.

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