Butternut Squash Muffins

Jump to Recipe

Want an easy and healthy muffin recipe? Butternut Squash Muffins are just what you need. Whip up a batch (or two) in only 30 minutes and freeze for easy breakfast, brunch, and lunch on-the-go treats.

Suitable for vegetarian diets.

3 butternut squash muffins

I love a muffin or two. I also love butternut squash. So it was an easy leap to whip up these delectable Butternut Squash Muffins.

These delicious Butternut Muffins are great for breakfast, brunch, dessert, and back-to-school lunch boxes.

If your family loves muffins like we do, you’ll want to check out our Banana Chocolate Chip Muffins. And these homemade Buttermilk Waffles are also perfect for anyone who likes to meal prep for eating on the go.

Why Make This Recipe

  • Simple Recipe: These butternut muffins are super simple to make, and you don’t even have to peel the butternut squash if you don’t want to.
  • Effortless Preparation: You can do it all in a food processor. See, I told you they were easy.
  • Freezer-Friendly: These fall muffins freeze very well, and I tend to make a big batch – I’ve even made 36 at once – to ensure my butternut stash doesn’t go to waste. Then, I have breakfast sorted for a few weeks, as I just pop them in the oven in the morning, and they’re ready by the time the coffee is done.
  • Healthier Option: These have less sugar than regular muffins, so they’re not too sweet, making them a certainly healthier treat.
  • Kid-Approved: The kiddos will love them. Yes, those hidden vegetables being sneaked into the muffins go down a treat.

If you’re looking to sneak some fresh fruit into your everyday breakfast treats, you’ll want to check out our Strawberry Muffins! And perhaps even these Strawberry Overnight Oats.

one finished butternut muffin on a table

Ingredient Notes

  • Butternut Squash: The main ingredient and it can be used with or without the skin. It adds flavor and a moist texture to the muffins.
  • Light Brown Sugar: Sweetens the muffins, providing a subtle sweetness without being overly sugary.
  • Eggs: Bind the ingredients together and contribute to the muffins’ structure.
  • Salt: Use q good quality salt to enhance the overall flavor of the muffins.
  • Plain Flour: Forms the base of the muffin batter and provides structure.
  • Baking Powder: Acts as a leavening agent, helping the muffins rise and become fluffy.
  • Nutmeg: Adds a warm and nutty flavor to the muffins, complementing the butternut squash.
  • Ground Cinnamon: Provides a delightful, aromatic spice that pairs well with the butternut squash.
  • Olive Oil: Adds moisture and richness to the muffins.

Ready to learn how to make butternut squash muffins? Then gather up your ingredients, and I will show you…

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

How To Make Butternut Squash Muffins

Get complete ingredients list and instructions from the recipe card below.

  1. Preheat the oven to 350 degrees F / 180 degrees C. Blend the butternut squash in a blender or food processor until it is finely chopped.
  2. Add in the sugar and eggs and blend until well mixed.
  3. Add in the rest of the ingredients and blend again until just combined.
  4. Fill the muffin cases and bake for up to 25 minutes.
  5. Remove from the oven and let cool before serving.

Expert Tips

  • Select a ripe butternut squash. It should be firm, without any soft spots or blemishes.
  • While the recipe mentions that you can leave the skin on, peeling the squash is advisable if it has a tough or thick skin.
  • When combining the dry ingredients with the wet ones, be cautious not to overmix the batter. Overmixing can result in tough muffins.
  • Keep a close eye on the muffins towards the end of the suggested baking time. Muffins are done when a wooden skewer or toothpick inserted into the center comes out clean.
  • Allow the muffins to cool on a wire rack after baking. This prevents them from becoming soggy due to trapped steam.
  • Here are some of my favorite tools to make this butternut squash muffins recipe. Do you have any of these already?
butternut squash muffins batter

Delicious Variations

  • Gluten-Free Muffins: Simply swap the flour for gluten-free flour and gluten-free baking powder and you are good to go.
  • Healthier Muffins: Swap out the flour for whole wheat flour and use coconut oil in place of the olive oil.
  • Acorn Squash Muffins: Simply swap the butternut squash for acorn squash and cook as normal. These are great with maple syrup drizzled over the tops!
  • Winter Squash Muffins: If you prefer, you can make these as Winter Squash Muffins. Again, it is as simple as swapping butternut squash for various other winter squashes.
  • Spiced Muffins: Add a teaspoon of ground cinnamon, nutmeg, and a pinch of cloves to the batter for a warm, spiced flavor. You can also use pumpkin pie spice!
  • Nuts and Seeds: Mix in chopped pecans, walnuts, or sunflower seeds for added texture and a nutty flavor.
  • Chocolate Chips: For a delightful twist, fold in semi-sweet chocolate chips.
one muffin in a lunch box with grapes

Prep and Storage

  • Prep Ahead – You can prepare the dry ingredients (flour, sugar, baking powder, and spices) in advance and store them in an airtight container. This will save you time when you’re ready to bake. If you have extra butternut squash, chop it into small pieces and freeze them. Thaw and use them when you want to make more muffins.
  • Store – Muffins are best enjoyed within a day or two of baking. Store them in an airtight container at room temperature. Line the container with parchment paper to prevent sticking. If you need to store them for a longer period, place the muffins in the refrigerator for up to a week.
  • Freeze – You can also freeze muffins for later. Let them cool down, then place them in freezer bags. Freeze in individual portions if you just want to grab one at a time for breakfast. These muffins will last for up to 3 months in the freezer.

FAQs

Can I use canned butternut squash for this recipe?

While fresh butternut squash is recommended for the best flavor and texture, you can use canned butternut squash puree if it’s not in season. Just make sure to drain any excess liquid before using.

What can I substitute for butternut squash in this recipe?

If you don’t have butternut squash, you can use canned pumpkin puree or sweet potato puree as a substitute. The flavor will be a little different, but the texture will be similar.

Do I need to adjust the baking time for mini muffins?

Yes, if you’re making mini muffins, reduce the baking time. Start checking for doneness at around 12-15 minutes and adjust as needed.

a butternut squash muffin split in half

More Recipes You May Like

For more fall muffins and winter muffins, why not try some of these muffin recipes?

close up of one muffin

Butternut Squash Recipes

Here are a few butternut squash recipes for you to try:

More Muffins Recipes

Check out even more of my recipes for delicious muffins!

Thank you for reading my Butternut Squash Muffin recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Airy Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.

Get The Butternut Squash Muffins Recipe

Don’t forget to tag #recipesfromapantry on Instagram or Twitter if you try Butternut Squash Muffins! It is really, really awesome for me when you make one of my recipes and I’d love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

close up of butternut squash muffin
Print Recipe
5 from 5 votes

Butternut Squash Muffins

The whole family will love these Butternut Squash Muffins!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American, Western
Diet: Vegetarian
Servings: 12 muffins
Calories: 341kcal
Author: Bintu Hardy

Ingredients

  • 14 ounces (400g) butternut squash deseeded, with or without the skin, and chopped
  • 10 ½ ounces (300g) light brown sugar
  • 4 large eggs
  • salt
  • 10 ½ ounces (300g) plain flour
  • 2 teaspoons baking powder
  • ¼ teaspoon nutmeg
  • 1-2 teaspoons ground cinnamon to taste
  • ¾ cup (175ml) olive oil

Instructions

  • Preheat the oven to 350 degrees F / 180 degrees C / fan-assisted 160 degrees C / gas 4.
  • Line your muffin tins with paper liners.
  • Blend the butternut squash in a food processor until it is finely chopped.
  • Add in the sugar and eggs and blend until well mixed.
  • Add in a pinch of salt, flour, baking powder, nutmeg, cinnamon and olive oil. Blend again until just combined. Do not over-mix.
  • Fill the muffin tins with the batter and bake for about 25 minutes or until cooked (i.e. if you stick a wooden skewer through it comes out clean).
  • Let the muffins cool a bit on a wire rack before serving (if you can wait that long).
**EASY AIR FRYER RECIPE EBOOK**Get the easy Air Fryer Recipe Binder which includes 40 quick and easy recipes all under 30 minutes cook time.
** INSTANT POT DUMP AND DASH RECIPE EBOOK**Get the Instant Pot Dump And Dash Recipes Ebook with easy recipes for busy lives.

Notes

  • Select a ripe butternut squash. It should be firm, without any soft spots or blemishes.
  • While the recipe mentions that you can leave the skin on, peeling the squash is advisable if it has a tough or thick skin.
  • When combining the dry ingredients with the wet ones, be cautious not to overmix the batter. Overmixing can result in tough muffins.
  • Keep a close eye on the muffins towards the end of the suggested baking time. Muffins are done when a wooden skewer or toothpick inserted into the center comes out clean.
  • Allow the muffins to cool on a wire rack after baking. This prevents them from becoming soggy due to trapped steam.
  • Storage – keep in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.

Nutrition

Calories: 341kcal | Carbohydrates: 48g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 30mg | Potassium: 265mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3596IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 2mg

Similar Posts

5 from 5 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating