If you’re searching for a cozy, sweet treat that’s both nutritious and bursting with fall flavors, Butternut Squash Muffins are your new kitchen hero. These muffins strike a delightful balance between hearty and tender, with just the right touch of warm spices and natural sweetness. Perfect for breakfast on a busy morning, an afternoon snack with a cup of coffee, or even a holiday brunch, these muffins will quickly become a household favorite for their versatility and irresistible flavor profile.
Ingredients You’ll Need
One of the beautiful things about these Butternut Squash Muffins is how simple the ingredient list is. Each item contributes its own unique flavor, moisture, or texture — coming together to create a muffin that’s anything but ordinary.
- Butternut squash purée (1½ cups): The star ingredient that keeps these muffins moist and infuses a subtle, earthy sweetness.
- Eggs (2 large): Essential for giving the muffins their structure and that perfect, bakery-style crumb.
- Vegetable oil or melted coconut oil (½ cup): Makes the muffins rich and helps maintain their moist texture.
- Brown sugar (½ cup): Adds deep, caramel notes and extra tenderness.
- Maple syrup or honey (¼ cup): Brings natural sweetness and a hint of complex flavor.
- Vanilla extract (1 teaspoon): Enhances all the other flavors with a cozy, warm undertone.
- All-purpose flour (1¾ cups): The base that binds everything together for a soft, fluffy muffin.
- Baking soda (1 teaspoon): Works with the baking powder to help the muffins rise.
- Baking powder (½ teaspoon): Gives lift and ensures your muffins are light, not dense.
- Salt (½ teaspoon): Balances the sweetness and elevates the spice flavors.
- Ground cinnamon (1 teaspoon): Essential for that warm, autumnal aroma and cozy flavor.
- Ground nutmeg (½ teaspoon): Adds depth and a subtle nuttiness.
- Ground ginger (¼ teaspoon): Brightens up the spice blend with a gentle kick.
- Ground cloves (¼ teaspoon): Infuses a hint of richness that brings the whole spice blend together.
- Optional: chopped walnuts, pecans, or chocolate chips (½ cup): For extra crunch or pops of chocolatey goodness — totally up to you!
How to Make Butternut Squash Muffins
Step 1: Prep Your Oven and Muffin Tin
Let’s get started by preheating your oven to 350°F (175°C). Take a standard 12-cup muffin tin and either line it with paper liners or give it a quick coat of nonstick spray. This ensures your Butternut Squash Muffins will release effortlessly after baking, so you enjoy those perfectly domed tops without sticking.
Step 2: Mix the Wet Ingredients
In your largest mixing bowl, combine the butternut squash purée, eggs, oil, brown sugar, maple syrup (or honey), and vanilla extract. Whisk until the mixture is smooth and glossy. This first step is where you set the stage for flavor and moisture, so don’t rush — aim for a truly blended, creamy base.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Mixing these dry ingredients ensures your spices and leavening agents are evenly distributed, resulting in muffins that rise evenly and have pockets of flavor in every bite.
Step 4: Bring It All Together
Gradually add the dry mixture to the wet, stirring gently with a spatula or wooden spoon. Mix just until you see no more streaks of flour — overmixing can make the muffins tough! If you’re adding any nuts or chocolate chips, fold them in now for that extra little surprise in each muffin.
Step 5: Fill and Bake
Divide the batter evenly among your muffin cups, filling each about 3/4 of the way full for nice, tall muffins. Slide the pan into the oven and bake for 18 to 22 minutes. The perfect Butternut Squash Muffin is beautifully bronzed and springs back when touched lightly in the center. A toothpick inserted should come out clean or with just a few crumbs.
Step 6: Cool and Enjoy
Let the muffins rest in the pan for about 5 minutes, then gently transfer them to a wire rack to cool completely. This little bit of patience makes peeling away the wrappers easier and lets those delightful fall aromas fill your kitchen.
How to Serve Butternut Squash Muffins
Garnishes
A simple dusting of powdered sugar or a drizzle of maple glaze instantly elevates these muffins. Alternatively, add a pinch of cinnamon sugar or a few extra chopped nuts on top before baking for lovely texture and visual flair. These seasonal touches make your Butternut Squash Muffins feel extra special, whether for an everyday snack or a festive occasion.
Side Dishes
Pair your muffins with fresh fruit, Greek yogurt, or a steaming mug of chai tea for an unbeatable breakfast or brunch spread. They’re delightfully filling on their own but also play nicely alongside scrambled eggs or a crisp green salad for a light lunch. Butternut Squash Muffins are versatile enough to blend with sweet and savory plates alike.
Creative Ways to Present
For a fun twist, serve your muffins in a rustic bread basket lined with a plaid napkin for a country brunch vibe, or stack them on a cake stand for a cheerful centerpiece at potlucks. You can even split them open and spread with cream cheese or nut butter for an extra-indulgent treat. For parties, consider baking mini muffins using a mini tin for bite-sized perfection.
Make Ahead and Storage
Storing Leftovers
Butternut Squash Muffins keep beautifully in an airtight container at room temperature for up to three days. If you want to stretch their freshness, store in the refrigerator for up to a week. Be sure to let them cool completely before storing to avoid any unwanted sogginess.
Freezing
These muffins freeze like a dream, making them perfect for meal prepping. Place cooled muffins in a single layer in a freezer-safe bag or container, separating layers with parchment paper if needed. They’ll stay fresh for up to three months, ready to thaw whenever you need a quick breakfast or snack.
Reheating
To enjoy that just-baked warmth, simply pop a muffin in the microwave for about 20-30 seconds or warm them in a 300°F (150°C) oven for a few minutes. If reheating from frozen, let them thaw at room temperature first for best texture, or microwave in short bursts until soft and warm.
FAQs
Can I use canned pumpkin instead of butternut squash?
Absolutely! Canned pumpkin works well and will give a slightly different, but still delicious, flavor. You can also try sweet potato purée as a one-to-one substitute if you’re looking to change things up or simply use what you have on hand.
Are Butternut Squash Muffins suitable for kids?
Yes, these muffins are kid-friendly and a sneaky way to introduce extra veggies into their diet. You can even add mini chocolate chips or swap in chopped fruit for a fun twist that little ones will love.
What mix-ins work best in Butternut Squash Muffins?
Classic options include chopped walnuts, pecans, or chocolate chips. But dried cranberries, pumpkin seeds, or even a swirl of cream cheese can make for a delightful surprise in each bite. Play with flavors that you enjoy most!
Do I need to peel and roast my own squash?
If you have time, roasting your own butternut squash and blending it into a smooth purée adds a deep, caramelized flavor. But canned butternut squash purée is wonderfully convenient and works perfectly, especially when you’re short on time.
Why are my muffins dense or dry?
Most often, muffins become dense if the batter is overmixed or if too much flour is added. Make sure to whisk until just combined, and always fluff and spoon your flour into the measuring cup before leveling. Using oil rather than butter also helps keep your Butternut Squash Muffins perfectly moist.
Final Thoughts
There’s something truly magical about pulling a tray of Butternut Squash Muffins out of the oven and sharing them fresh with family and friends. They’re easy enough for a weekday treat and special enough for a celebration, so go ahead and give them a try — your taste buds (and your kitchen) will thank you!
Print
Butternut Squash Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Butternut Squash Muffins are a delightful fall treat, moist and spiced to perfection. Made with wholesome ingredients like butternut squash purée, warm spices, and optional nuts or chocolate chips, they are perfect for breakfast or a snack.
Ingredients
Wet Ingredients:
- 1½ cups butternut squash purée (roasted or canned)
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ½ cup brown sugar
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- Optional mix-ins: ½ cup chopped walnuts, pecans, or chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin.
- Mix wet ingredients: In a bowl, whisk together butternut squash purée, eggs, oil, sugar, syrup, and vanilla.
- Combine dry ingredients: In another bowl, whisk flour, baking soda, powder, salt, and spices. Mix into wet ingredients.
- Add mix-ins: Fold in optional nuts or chocolate chips.
- Fill muffin cups: Divide batter evenly into 12 muffin cups.
- Bake: Bake for 18–22 minutes until a toothpick comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can use canned pumpkin or sweet potato purée as substitutes.
- Muffins can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
