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.
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.
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.
- 1 cup all-purpose flour
- ½ cup whole wheat flour or white wheat flour
- ½ teaspoon salt
- 1 cup sugar (can sub coconut sugar for unrefined and less sweet)
- 1 teaspoon baking soda
- 1 (12-ounce) box frozen winter squash, thawed or 1½ cups pureed squash
- ½ cup non-GMO canola oil or other neutral oil
- 2 eggs, beaten
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ cup dairy free chocolate chips, chopped nuts, or raisins (optional)
- Preheat your oven to 375ºF and grease or line 18 muffin cups.
- Sift together the flour, salt, sugar, and baking soda into a medium bowl.
- In a large mixing bowl, whisk or beat the squash, oil, eggs, and spices with a hand mixer until relatively smooth.
- Add the dry ingredients to the wet and stir just to combine. Stir in the chips, nuts, or raisins (if using).
- Pour the batter into your prepared muffin tins.
- 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)
Chai Double Chocolate Muffins (optionally vegan, nut-free & soy-free)
Matcha Latte Mini Muffins (vegan, nut-free & soy-free)
9 Comments
I love when you can sneak in some extra veggies without anyone knowing! These looks amazing!
Me too! My kids were shocked to learn there was squash in their cupcakes.
Squash cakes…Genius! These little muffins look incredible! Thank you so much for adding a vegan option in as well 🙂
Alisa was the one who figured that out!
These squash cakes look so delicious! Love the idea of topping with the Spiced Buttercream Frosting!
It really does dress them up!
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!
I love that you grow winter squash – so cool!
They are good with almost any kind of squash, really. I just always end up with extra acorn squash!