Acorn Squash & Cardamom Muffins

Acorn Squash & Cardamom Muffins


acorn squash muffins

Acorn Squash Cardamom Muffins

Sneak healthy veggies in for breakfast with acorn squash muffins.
Course Breakfast
Cuisine American


  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/2 cup sugar PLUS 2 Tbsp
  • 1 tsp cardamom
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup greek yogurt
  • 1/4 cup vegetable oil
  • 1 1/2 cups coarsely grated acorn squash
  • 1 cup walnuts coarsely chopped & divided


  • Preheat oven to 350°. Line a muffin pan with 9 paper liners.
  • In a medium bowl, whisk together the first 7 ingredients (the dry ingredients).
  • In a large bowl, whisk together eggs, yogurt & oil until smooth. Add dry ingredients and mix until just combined.
  • Stir in acorn squash & half the walnuts until evenly mixed.
  • Divide batter into the muffin pan & sprinkle remaining walnuts on top.
  • Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean. Enjoy with butter or cream cheese!


Recipe from Kitchen at Hoskins.
Keyword acorn squash
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