Squash Cakes: Loved as Winter Muffins or Cupcakes


A decade has passed since our Associate Editor, Sarah Hatfield of No Whey Mama, initially shared this fun squash cakes recipe with us. So she whipped up another batch and took some photos to give this delicious post a refresh.

Squash Cakes Recipe - Dairy-free Muffins or Cupcakes - your choice!

When I created this recipe many years ago, I was inspired by a sale of frozen winter squash. These days the squash I cook with comes from our local CSA, and this time of year there is a lot of it! I love roasted butternut squash and could eat squash fries every day, but that still leaves acorn squash, which is not my favorite. However, after baking it and pureeing it, the acorn squash makes a lovely addition to these little squash cakes.

You can serve squash cakes like muffins, as pictured here, or you can top them with frosting for some delicious cupcakes. I recommend this Spiced Buttercream Frosting for a perfect topper. The cakes themselves are very tender and have a mild flavor, so they can handle a flavorful frosting.

Squash Cakes Recipe - Dairy-free Muffins or Cupcakes - your choice!

Special Diet Notes: Squash Cakes

By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, soy-free, and vegetarian.

For egg-free and vegan squash cakes, use a powdered egg replacer or you can experiment with your favorite egg replacer.

For gluten-free squash cakes, we recommend using the eggs, but you can substitute your favorite gluten-free baking blend for both flours.

Squash Cakes (Muffins or Cupcakes!)
Prep time
Cook time
Total time
Serves: 18 cakes
  1. Preheat your oven to 375ºF and grease or line 18 muffin cups.
  2. Sift together the flour, salt, sugar, and baking soda into a medium bowl.
  3. In a large mixing bowl, whisk or beat the squash, oil, eggs, and spices with a hand mixer until relatively smooth.
  4. Add the dry ingredients to the wet and stir just to combine. Stir in the chips, nuts, or raisins (if using).
  5. Pour the batter into your prepared muffin tins.
  6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Key Pantry Supplies: Squash Cakes

More Winter Muffin Recipes

Whole Wheat Pumpkin Raisin Muffins (optionally vegan, gluten-free & allergy-friendly)

Whole Wheat Pumpkin Raisin Muffins Recipe (Dairy-Free and filled with goodness!)

Chai Double Chocolate Muffins (optionally vegan, nut-free & soy-free)

Warm Chai Chocolate Chip Muffins Recipe - A delicious infused dairy-free delight to enjoy any day.

Matcha Latte Mini Muffins (vegan, nut-free & soy-free)

Matcha Latte Mini Muffins - warm, mild green tea flavor, soft cupcake-like crumb, but a pure whole wheat, dairy-free & vegan recipe.

About Author

Sarah is the Associate Editor for Go Dairy Free. Her previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood. Sarah was a 'mom blogger' for many years but now mostly hangs out on Go Dairy Free and Instagram.


  1. A great way to sneak in some nutrtion and use up all the squash. I was in need of new ways to enjoy it and finally we ate the last of our squash from the garden. These sound delicious!

Leave A Reply

Rate this recipe: