Turn on the oven to 300 degrees. Spray a standard-size (not jumbo) 12-cup muffin tin with non-stick spray and line each cup with a paper cupcake liner.
Scoop the butternut pieces into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top, and microwave on high for 10 minutes. Uncover the bowl and mash with the back of a large spoon until it’s the consistency of loose mashed potatoes. Let cool completely.
In a small bowl, mix the brown sugar with ¼ cup of the pecans and set aside. Stir the sour cream and vanilla into the now-cool butternut, then whisk in the eggs, one at a time, until the mixture is smooth (though if you have a few lumps you can’t get rid of, that’s okay).
Pour the flour, granulated sugar, cinnamon, baking soda, baking powder and salt into the bowl of a stand mixer fitted with the paddle attachment—or, if you’re using a hand mixer, into a large bowl—and mix on low speed for 30 seconds. Add the butter and mix until well blended, about 1 minute. Stop the mixer, add half of the squash mixture and beat on medium speed for 30 seconds. Stop the mixer, scrape down the sides of the bowl with a spatula, add the rest of the squash and beat on medium until you have a smooth batter, about 30 seconds more. Add the remaining ½ cup of the pecans and mix until just incorporated.
Divide the batter among the muffin cups (you’ll use about 3 tablespoons per muffin) and top each with a rounded teaspoon of the brown sugar mixture. Bake, rotating the pan halfway through, for about 25 minutes, until the muffins spring back when gently pressed and a skewer inserted into their middle comes out almost clean (a few crumbs attached is fine). Cool in the pan on a cooling rack for 20 minutes before unmolding.
Can you substitute pumpkin for the squash?
We did not test this recipe with anything but squash, but I cannot imagine why not! Although canned pumpkin may be looser than the squash puree, so you may need a bit less.
My wife and I just looked through the More Mexican Everyday cookbook and have a question about a recipe. In the recipe for Butternut-Pecan Muffins with Brown Sugar Crumble, the amount of flour differs between the book and the website (rickbayless.com/recipes). Which is correct?
The Book is correct – we posted on our website early in the testing process! Great catch!
Is the amount of flour correct in this recipe as it is posted here?
so, this recipe up here, is not correct? what is the amount?
i was just going to make them and see this comment, so i not making them for now…
It is correct!
I read the comments after making these muffins. Since a reader caught your mistake, did you fix the internet version? Mine came out awfully mushy; seems cruel and careless to leave a mistake on the site.
It has been corrected!
Just a note that we have found in cooking these repeatedly – these really work best with in season butternut squash – meaning what you will buy at your farmers market as opposed to what you can find in the supermarket year round. The off-season squash tend to me really watery and affect the muffins.
These pumpkins look amazing! So excited to try them out this Autumn.