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Wisconsin recipe: Winter Squash Spice Muffins

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Lisa Kivirist, of Inn Serendipity B&B in Browntown, Wis., is one of the plaintiffs in a case seeking to end Wisconsin's ban on selling homemade cookies. What might the public be able to buy from Kivirist if her suit is successful? 

She offered "Sunday Morning" this recipe for Winter Squash Spice Muffins, from her "Farmstead Chef" cookbook.

"We've found a little morsel of something goes a long way, like chocolate chips," Kivirist writes. "The unexpected sweet tidbits you'll find when you bite into these muffins blend wonderfully with the other spices.

"In place of the winter squash, you can readily use pumpkin. The frozen pulp puree from either winter squash or pumpkin also works well in this recipe; canned pumpkin works well, too."

Winter Squash Spice Muffins by Lisa Kivirist


1 t. canola oil
2 eggs
1 c. winter squash puree
1/2 c. butter, melted (1 stick)
2 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/2  t. allspice
1 t. baking soda
1/2 t. baking powder
1/4  t. salt
3/4 c. sugar
1 3/4 c. flour
3/4  c. chocolate chips


Lightly oil 12 standard muffin cups. 

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In a large bowl, combine eggs, squash and butter. Add spices, baking soda, baking powder, salt, sugar and flour. Mix until well-blended.  Fold in chocolate chips.

Fill prepared muffin cups until almost full.

Bake at 350 degrees for about 25 minutes or until a toothpick comes out clean. Let cool for about 10 minutes before removing from pan and placing on wire rack.

Yield: 12 muffins.

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