Miss A Columnist

Linda Yao is a student at the University of Pennsylvania, in the beautiful city of Philadelphia. Having grown up amidst music and art classes, she has an appreciation for the aesthetic, including the art of food. In pursuit of her passion for food, she loves sampling the best foods her city has to offer and enjoying time in the kitchen, exploring healthy options for desserts and entrees. Her biggest food weakness? Everything sweet, but especially dark chocolate. She hopes to influence those around her by sharing the joys of a healthy lifestyle.

Recipe For Butternut Squash Muffins With Streussel Topping

Butternut squash is rich in Vitamins A and C but also serves as a great source of fiber and potassium. Unlike most nutrient-rich vegetables, it is not just for roasting or for making soups. It is actually one of the best ingredients to bake with because it adds moist, creamy texture and renders your dessert dense without adding extra butter. It has a naturally sweet taste that bakers love to exploit.

But if you buy pre-cut butternut squash, beware! I learned that it goes bad pretty quickly, so I baked mine into delicious muffins that I topped with streussel. Try this recipe from About.com and then make the streussel topping quickly and easily with this recipe from Food.com. In a pretty short time, I was able to rid the fridge of my butternut squash while making a nutrient-filled dessert.


(Photo Credit: Linda Yao)

(Photo Credit: Linda Yao)



  • 2 1/4 cups all-purpose flour Spoon and Sweep
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (4 ounces) butter, softened
  • 1 1/2 cups packed brown sugar
  • 2 large eggs
  • 1 cup mashed cooked butternut squash
  • 3/4 cup milk
  • 1/2 cup chopped pecans, optional


Heat the oven to 375°. Line 24 muffin cups with cupcake papers.

In a medium bowl or onto a sheet of waxed paper, combine the flour, baking powder, soda, salt, and spices.

In a mixing bowl with electric mixer, cream butter and sugar until well blended. Beat eggs into the butter mixture until well blended. Beat in the vanilla. Add the dry ingredients, alternating with the milk and blending thoroughly after each addition. Stir in the chopped pecans, if using.

Fill the lined muffin cups about 2/3 full. Bake for about 18 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.

Cool in the pan on a rack for 10 minutes. Remove the cupcakes from the pan and cool completely on a rack before frosting.


Streussel Topping


  • 3/4 cup sugar
  • 3/4 cup flour
  • 1 tablespoon water
  • 1 1/2 teaspoons cinnamon
  • 1/4 cup butter, softened

Mix all ingredients until crumbly

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