Fluffy Yellow Squash Muffins

I never thought I’d be sneaking vegetables into my baked goods, but here we are with these incredible yellow squash muffins! With warm cinnamon and crunchy pecans in every bite, these muffins have become my go-to way to use up all that summer squash from the garden. Trust me, even the pickiest eaters won’t guess there’s veggies hiding in there!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 45-52 g
• Fat: 120-135 g
• Carbohydrates: 460-490 g

Ingredients

For the wet ingredients:

• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup granulated sugar
• 1 cup light brown sugar, packed

For the dry ingredients:

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/4 tsp salt
• 2 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

For the mix-ins:

• 2 cups shredded yellow squash, squeezed very dry
• 1 1/4 cups chopped pecans

Step 1: Prepare the Mise en Place and Preheat

• 2 cups shredded yellow squash
• 1 1/4 cups chopped pecans

Preheat your oven to 350°F and grease a standard 12-cup muffin tin with butter or cooking spray, making sure to coat the sides well so the muffins release cleanly.

While the oven heats, prepare your shredded yellow squash by spreading it on paper towels and pressing it firmly to remove excess moisture—this is crucial for preventing wet, dense muffins.

Chop the pecans into bite-sized pieces and set aside.

Have all ingredients measured and ready before you begin mixing.

Step 2: Combine Wet Ingredients

• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup granulated sugar
• 1 cup light brown sugar, packed

In a large mixing bowl, whisk together the vegetable oil, applesauce, room-temperature eggs, and vanilla extract until well combined.

Add both the granulated sugar and packed light brown sugar, then continue whisking until the mixture is smooth and slightly pale, about 1-2 minutes.

I like to use room-temperature eggs here because they incorporate more smoothly into the wet mixture, creating a lighter batter.

Step 3: Mix Dry Ingredients

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/4 tsp salt
• 2 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly distributed.

This whisking step ensures the leavening agents and spices are uniformly distributed throughout the flour, which will give your muffins consistent rise and flavor in every bite.

Step 4: Combine Wet and Dry Mixtures

• wet ingredient mixture from Step 2
• dry ingredient mixture from Step 3

Add the dry ingredient mixture from Step 3 to the wet ingredient mixture from Step 2, then stir with a wooden spoon or spatula just until the ingredients are barely combined—the batter should look slightly lumpy.

Overmixing develops gluten and creates tough, dense muffins, so stop as soon as you don't see streaks of dry flour.

I find this is the sweet spot where the batter holds together without becoming tough.

Step 5: Fold in Squash and Pecans

• 2 cups shredded yellow squash, squeezed very dry from Step 1
• 1 1/4 cups chopped pecans from Step 1

Gently fold the very dry shredded yellow squash from Step 1 and the chopped pecans into the batter using a spatula, mixing just until evenly distributed.

Use a gentle folding motion rather than stirring to keep the batter tender and prevent overdevelopment of gluten.

Be careful not to crush or break up the pecans during this step.

Step 6: Fill and Bake the Muffins

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full—this gives the muffins room to rise without overflowing.

Place the tin in the preheated 350°F oven and bake for 16-20 minutes, until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs or clean.

The tops should be golden brown and spring back lightly when touched.

Let the muffins cool in the tin for 5 minutes before turning them out onto a wire rack to cool completely.

Fluffy Yellow Squash Muffins

Delicious Fluffy Yellow Squash Muffins recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 57 minutes mins

Servings: 24 muffins

Calories: 3350

Ingredients Method

Ingredients

  

For the wet ingredients

• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup granulated sugar
• 1 cup light brown sugar, packed

For the dry ingredients

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/4 tsp salt
• 2 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

For the mix-ins

• 2 cups shredded yellow squash, squeezed very dry
• 1 1/4 cups chopped pecans

Method

 

1. Preheat your oven to 350°F and grease a standard 12-cup muffin tin with butter or cooking spray, making sure to coat the sides well so the muffins release cleanly. While the oven heats, prepare your shredded yellow squash by spreading it on paper towels and pressing it firmly to remove excess moisture—this is crucial for preventing wet, dense muffins. Chop the pecans into bite-sized pieces and set aside. Have all ingredients measured and ready before you begin mixing.
2. In a large mixing bowl, whisk together the vegetable oil, applesauce, room-temperature eggs, and vanilla extract until well combined. Add both the granulated sugar and packed light brown sugar, then continue whisking until the mixture is smooth and slightly pale, about 1-2 minutes. I like to use room-temperature eggs here because they incorporate more smoothly into the wet mixture, creating a lighter batter.
3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly distributed. This whisking step ensures the leavening agents and spices are uniformly distributed throughout the flour, which will give your muffins consistent rise and flavor in every bite.
4. Add the dry ingredient mixture from Step 3 to the wet ingredient mixture from Step 2, then stir with a wooden spoon or spatula just until the ingredients are barely combined—the batter should look slightly lumpy. Overmixing develops gluten and creates tough, dense muffins, so stop as soon as you don't see streaks of dry flour. I find this is the sweet spot where the batter holds together without becoming tough.
5. Gently fold the very dry shredded yellow squash from Step 1 and the chopped pecans into the batter using a spatula, mixing just until evenly distributed. Use a gentle folding motion rather than stirring to keep the batter tender and prevent overdevelopment of gluten. Be careful not to crush or break up the pecans during this step.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full—this gives the muffins room to rise without overflowing. Place the tin in the preheated 350°F oven and bake for 16-20 minutes, until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs or clean. The tops should be golden brown and spring back lightly when touched. Let the muffins cool in the tin for 5 minutes before turning them out onto a wire rack to cool completely.