Butternut Squash Muffins

Posted by on Oct 7, 2013 | 20 comments

Butternut Squash Muffins

I love a muffin or two.

I love butternut squash.

So butternut squash muffins rock my world like you would not believe.

These are super simple to make – aka you do not even have to peel the butternut squash if you don’t want to. And you get to do it all in a food processor. See, I told you. Not only that but they freeze very well and so I kinda over do it when making them. Seriously, I have been known to make 36 in one go just so that that my butternut squash stash does not go to waste. But then, that’s breakfast sorted for a few weeks as I just throw them in the oven in the morning and they are ready by the time the coffee is done.

Oh and they are mini chef approved too. Yeap, sneaking those vegetables in there.

So try this easy butternut squash muffin recipe and I dare you not to go overboard just like me.

This is the second recipe in my pantry staple spotlight on butternut squash.

Roasted butternut squash soup with coconut.

How to peel and cook butternut squash.

This is inked up to the Spice Trail Challenge over at Bangers and Mash.

5.0 from 2 reviews
Butternut Squash Muffins
Author: 
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 12-14 muffins
 
Easy butternut squash muffins
Ingredients
  • 400g (14oz) butternut squash deseeded, with or without the skin and chopped
  • 300g (10½oz) light brown sugar
  • 4 large eggs
  • Salt
  • 300g (10½oz) plain flour
  • 2 heaped tsp baking powder
  • ¼ tsp nutmeg
  • 1-2 tsp ground cinnamon (to your taste)
  • 175ml olive oil
Instructions
  1. Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
  2. Line your muffin tins with muffin cases.
  3. Whizz the butternut squash in a food processor until it is finely chopped.
  4. Add in the sugar and eggs and whizz till mixed.
  5. Add in a pinch of salt, the flour, baking powder, nutmeg, cinnamon and olive oil and whizz again until just combined. Do not over mix it.
  6. Fill the muffin cases with the muffin batter and bake in the oven for about 25 mins or until cooked (ie if you stick a wooden skewer through a muffin it comes out clean).
  7. Let the muffins cool a bit on a wire rack before serving (if you can wait that long).

20 Comments

  1. You make very good muffins!!

    • My stomach thinks so too…….

  2. Everyone seems to make pumpkin muffins this time of year, but I actually think butternut squash is much more flavorful and I love the sound of these, Bintu! Bravo on delicious muffins!

    • I am pleased. Butternut squash is just one of my favourite things.

  3. What a small world…I just made muffins with pumpkin today! These look yummy ;-)

    • Ooooh. Do you have a recipe up?

  4. I LOVE butternut squash, and although I am a NOVICE cook, to say the least, I’m determined to try to cook with it this season. This seems like a great spot to start!

    • Hey Jess, These are a nice one to start with as you get to do it all in a food processor.

  5. I’ve been dying to try these since you posted them. Gotta get on that because these look fantastic!

    • Perfect time to try them. They are lush.

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  12. Butternut squash and cinnamon in a muffin just sounds genius to me! Great entry for December’s Spice Trail challenge. Thank you, thank you, thank you! :)

  13. I simply love muffins and this recipe will definitely be the next in my to do list.

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  15. These look wonderful and sound delicious. It seems quite logical to use butternut squash this way, though I’ve never seen it done before

Trackbacks/Pingbacks

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