Print

Butternut Squash Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 7 reviews

These moist and flavorful Butternut Squash Muffins are a perfect fall treat, combining the natural sweetness of butternut squash with warm pumpkin pie spice. Made with wholesome ingredients like oats, Greek yogurt, and maple syrup, they are an excellent breakfast or snack option that balances nutrition and taste effortlessly.

Ingredients

Wet Ingredients

  • 1 cup butternut squash puree (canned or cooked and mashed)
  • 2 eggs
  • ¼ cup maple syrup
  • ¼ cup unsweetened applesauce
  • ½ cup plain Greek yogurt
  • ⅓ cup extra virgin olive oil
  • 1 teaspoon vanilla bean paste

Dry Ingredients

  • 1 cup all purpose flour (can substitute with gluten-free all purpose flour)
  • 1 cup old fashioned oats (use gluten-free if needed)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon pumpkin pie spice (can substitute with cinnamon)

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (204°C). Prepare your muffin tray by using silicone muffin trays or liners if you have them; otherwise, grease or spray paper liners and place them in a regular muffin tray.
  2. Mix wet ingredients: In a large bowl, whisk together the butternut squash puree, eggs, maple syrup, unsweetened applesauce, Greek yogurt, extra virgin olive oil, and vanilla bean paste until well combined.
  3. Combine dry ingredients: In a separate small bowl, stir together the all-purpose flour, old fashioned oats, baking powder, salt, and pumpkin pie spice to evenly distribute the dry components.
  4. Blend wet and dry ingredients: Add the dry mixture into the bowl with the wet ingredients. Use a whisk or spoon to stir the batter until just combined; it should remain a bit lumpy from the oats for the best texture.
  5. Fill muffin cups: Using an ice cream scoop or spoon, fill each muffin cup about three-quarters full with the batter. This helps the muffins rise nicely without spilling over.
  6. Bake: Place the muffin tray on the center rack of the preheated oven and bake for 19 to 23 minutes. Test doneness by inserting a toothpick into the center of a muffin — it should come out clean. The muffins should be lightly browned on top.
  7. Cool and serve: Remove the muffins from the oven and allow them to cool for a few minutes in the muffin tray. Then transfer them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!
  8. Optional feedback: Leave a rating or review by tapping the stars on the recipe card or in the comments to share your experience and tips.

Notes

  • Use gluten-free flour and oats to make this recipe gluten-free.
  • Substitute pumpkin pie spice with cinnamon for a simpler spice profile.
  • Silicone muffin trays or liners are recommended for easy release and cleaning.
  • Ensure butternut squash is pureed smooth for best results.
  • These muffins keep well stored in an airtight container for up to 3 days or freeze for longer storage.

Find it online: https://recipeplenty.com/butternut-squash-muffins-recipe/