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
Scale
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
