butternut squash muffins

Perfect Butternut Squash Muffins are tender, full of warm fall spices, and a creative use for butternut squash!

Perfect Butternut Squash Muffins

butternut squash

eggs

vegetable oil ((or melted coconut oil))

milk

sugar

brown sugar

white whole wheat flour

tsp baking powder

tsp baking soda

cinnamon

tsp salt

nutmeg

cloves

pecan ((optional))

Preheat the oven to 400 degrees F.

Grease 24 muffin cups

Poke holes in the butternut squash with a fork.

Place the butternut squash in the microwave and cook until it is tender, about 10-15 minutes, checking every 3 minutes.  Let cool for about 15 minutes.

Once cooled enough to touch, cut the butternut squash in half, scoop out the seeds and discard, and then scoop out the flesh, placing it in a bowl.  Mash it with a fork.

Measure 1 1/2 cups of the butternut squash puree.

In a large bowl, add the 1 1/2 cups butternut squash puree, eggs, oil, milk, granulated sugar, and brown sugar, and mix well.

Add the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves and fold into the batter until just combined.

Fold in the pecans, if using.

Spoon the batter into the prepared muffin pans, about 2/3 full.

Bake in the preheated oven 14-16 minutes, until a toothpick comes out clean.

Cool in the pans for about 5 minutes and then remove the muffins and cool completely on a wire cooling rack.

Serve topped with butter, nut butter, or plain!  Enjoy!

Amazing, fluffy butternut squash muffins infused with cozy homemade chai spices and then topped with a sweet salted honey glaze that’s truly irresistible. These freezer-friendly muffins are naturally sweetened and a fun way to use extra butternut squash!

Chai-Spiced Butternut Squash Muffins with Salted Honey Glaze

butter

eggs,

honey (or sub pure maple syrup)

almond milk (or milk of choice)

vanilla extract

whole wheat pastry flour*

baking soda

ginger

cardamom

allspice

salt

For the salted honey glaze:

butter, melted

sea salt

Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent sticking.

Add butter to a saucepan and place over medium heat. The butter will begin to crackle and then foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 5-10 minutes or until cool enough to touch.

In a large bowl, add the finely mashed butternut squash, eggs, honey, almond milk and vanilla extract. Whisk together until smooth. Mix in the cooled brown butter.

In a separate large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, ginger, cardamom, allspice and salt. Add dry ingredients to wet ingredients and mix until just combined. Divide batter evenly between the muffin liners.

Bake for 20-25 minutes or until tester comes out clean or with just a few crumbs attached. Allow muffins to cool in pan for a few minutes, then remove and transfer to a wire rack to cool completely.

To make the salted honey glaze: in a small bowl, mix together the powdered sugar, honey and melted butter until smooth. Add a pinch of sea salt. Glaze should be thick. If it’s too thick add 1 teaspoon of milk. Spoon about ½ tablespoon glaze onto each muffin. Enjoy! Makes 12.

Butternut Squash Muffins are moist, tender, and full of sweet flavor. This simple recipe makes a batch of delicious, fluffy muffins.

Butternut Squash Muffins

all-purpose flour ((plain flour)(225 grams))

baking powder

ground cinnamon (or 3 teaspoons pumpkin spice)

sugar ((75 grams))

brown sugar ((50 grams))

butter (melted (125 grams))

chocolate chips

Preheat

Preheat the oven to 400°F / 200°C and line a 12-hole muffin tin with muffin cases.

Puree

Peel and deseed the butternut squash, then chop into small cubes. Steam or microwave them until soft, then puree. You will need 1 cup/250g puree. The rest can be saved for another recipe. Allow it to cool slightly.

Whisk

Whisk the flour, baking powder, cinnamon, ginger and both sugars together in a large mixing bowl.

Combine

Whisk the butternut squash purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Beat for a minute or so to combine, then gently fold in the chocolate chips.

Bake

Spoon the mixture into the prepared muffin tray ¾ full and bake for 15 mins until golden and risen and a skewer or toothpick inserted comes out clean.

Cool

Place the muffins onto a wire rack to cool completely.

Store

The butternut squash muffins will keep for 4 days in an airtight container.

I really enjoyed these muffins. It's amazing how much natural sweetness the squash adds!

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Top 3 butternut squash muffins recipes from across the web

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Perfect Butternut Squash Muffins

Chai-Spiced Butternut Squash Muffin...

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