Butternut Squash Muffins with Cream Cheese Filling

butternut squash muffin with cream cheese filling toasted butternut squash seeds



Muffin Batter

 Dry Ingredients

  • 3 1/2 cups All Purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1 1/2 cups chopped walnuts
  • 1 cup raisins

Wet Ingredients

  • 1 1/2 cups Roasted Butternut Squash Puree, see recipe here
  • 1 cup granulated sugar
  • 2 eggs large
  • 2/3 cup canola oil or unsalted butter
  • 2/3 cup whole milk(optional)

Cream Cheese filling (optional)

  • 1 8oz block cream or Neufchatel cheese
  • 1/4 milk
  • 1 tbsp confectioners sugar

Butterscotch Sauce topping (optional)

  • 4 tablespoons unsalted butter
  • 6 tablespoons light brown sugar
  • 3 tablespoons heavy cream
  • 1/4 teaspoon salt




    1. Pre heat conventional oven to 350 degrees.
    2. Combine all dry ingredients excluding walnuts and raisins, into bowl and whisk together, set aside.
    3. In another bowl combine oil and squash puree. Slowly add milk and eggs. This may be done by hand using a whisk but if you choose to use an electric mixer set on low speed.
    4. Slowly add the wet ingredients to dry and mix until incorporated. Add 1 cup of the chopped walnuts and all the raisins. Fold in.
    5. Spray your 6 cup muffin pan with pan coating (I prefer canola). Fill each cup 3/4 of the way with batter.
    6. Place in oven for 25 minutes. Insert a tooth pick into middle of muffin, if it comes out clean they are done. Let rest for 10 minutes before removing from pan.
    7. For the cream cheese filling a hand mixer or Kitchen Aid mixer works best. Beat cream cheese on medium high speed until softened. Slowly add the milk and sugar. Once ingredients are mixed, beat on high until fluffy (use the whisk attachment if using a Kitchen Aid).
    8. Place cream cheese filling into pipping bag fitted with a large round tip. If you aren’t sure how to use a piping bag (or even what it is) I like this tutorial from Kitchn.
    9. Once the muffins have cooled down, holding the muffin upside down in one hand and the cream cheese filled piping bag in another, insert tip into bottom of muffin about 1/2″ and squeeze bag until you feel muffin expand. 
    10. To make the butter sauce topping place a small sauce pan over medium heat and melt the butter. Add the brown sugar, cream and salt. Using a rubber spatula or whisk, bring to a light boil constintly stirring the ingredients until they are completely incorporated and the sauce starts to thicken.
    11. Drizzle sauce on top of muffins and garnish with the remaining walnuts. If you decided to toast off the squash seeds those can be used as well.


If you omit the sugar, filling and topping, these make an excellent dinner bread!

Baking times may vary slightly due to many circumstasnces including elevation or your oven make and model. Do not open oven until timer goes off and do not leave oven light on, that raises the temperature of the oven!

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