Name: Spiced Butternut Squash Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 46 min
Ingredients: 2 cups Flour (I like to use half whole wheat flour and half unbleached white flour.); 1 tsp Baking soda; 1/2 tsp Baking powder (aluminum free); 1/2 tsp Salt; 2 tsp Pumpkin pie spice; 2 cups Butternut squash (roasted and mashed (See here for preparation instructions)); 3/4 cup Honey; 2 large Eggs; 1/4 cup Whole milk; 1/2 cup Coconut oil (melted); 1 tsp Vanilla extract

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If you are looking for a simple recipe that is delicious and healthy, plus makes a great snack or breakfast on the go, this is it! These butternut squash muffins are everything a muffin should be: fluffy, full of seasonal spice, and easy to make.

The butternut squash gives them a lovely color and delectable moisture. Besides that, adding butternut squash to these muffins slips a veggie into your breakfast or snack!

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It is hard to beat a warm muffin, fresh from the oven, with a pat of butter melting inside. However, these muffins are even more flavorful the next day! Their spiced, seasonal flavor is enhanced by sitting overnight, and the extra time allows the sweetness to reach the perfect level, in my opinion.

These muffins are one of my go-to recipes for the fall and winter seasons. I like to make a batch of them and then set some aside to freeze for later (if we don’t eat them up right away!). Then, I can just pull a few out of the freezer and re-warm them to have a quick breakfast or snack.

butternut squash muffins cooling on a baking rack

These butternut squash muffins also work well as a base recipe, and would be delicious paired with other flavors of the season. Some add-ins I’m thinking of are chopped walnuts and dried cranberries, or chopped pecans and streusel topping, or dark chocolate chips. You could even top them with a simple cream cheese frosting or drizzle with cinnamon glaze for an extra treat! This muffin recipe is definitely one you’ll want to have in your baking arsenal.

Here are a few other breakfast recipes these muffins would pair well with:

Sourdough Breakfast Strata – Farmhouse on Boone

Frittata Recipe {Easy Oven Method} – Cooking Classy

Crustless Quiche Lorraine Recipe – Bacon Gruyere Egg Bake (showmetheyummy.com)

Kitchen Equipment for Spiced Butternut Squash Muffins

Hand mixer
Large mixing bowl
Small mixing bowl
Measuring spoons
Measuring cups
Muffin liners (I use these unbleached ones.)
Muffin baking tin
Cookie scoop

Ingredients for Spiced Butternut Squash Muffins

Flour – I like to use half whole wheat flour (this one), and half unbleached white flour.
Baking soda
Baking powder (aluminum free)
Salt
Pumpkin pie spice
Butternut squash, roasted and mashed (See here for preparation instructions)
Honey
Eggs
Whole milk
Coconut oil, melted
Vanilla extract

Instructions

Preheat the oven to 425 degrees Fahrenheit. Line a muffin tin with muffin liners.
Combine the dry ingredients (flour, baking soda, baking powder, salt, and pumpkin pie spice) in a small mixing bowl.

bowl of dry ingredients with measuring spoon and pumpkin pie spice jar

3. In a large mixing bowl, add the mashed butternut squash, honey, eggs, milk, melted coconut oil, and vanilla extract. Mix well with a hand mixer.

mixing bowl with eggs and wet ingredients in it

4. Add the dry ingredients and mix until just combined. You don’t want to overmix them, as this can lead to denser muffins.

5. Use a cookie scoop to divide the batter into the muffin tins.

mixing bowl of butternut squash muffin batter next to a cookie scoop and muffin pan

6. Bake for 5 minutes. Then without opening the oven door, turn the oven temperature down to 350 degrees Fahrenheit, and continue to bake for 17-20 minutes, or until done (I like to test for a moist crumb with a toothpick.)

7. Remove the muffins from the oven and allow to cool for five minutes. Enjoy!

Frequently asked questions

How long can these muffins be stored?

Spiced butternut squash muffins can be stored at room temperature in an airtight container for up to 5 days, or in the freezer in an airtight container for up to three months.

What happens if you overmix the muffin batter?

When muffin batter is overmixed, the air bubbles that are already in the batter can be destroyed, resulting in a dense muffin.

Can I adjust the amount of sweetener?

I haven’t tried adding more honey, as too much liquid sweetener could result in a different texture. However, you could experiment with adding a dry sweetener such as coconut sugar or date sugar.

Variations

Stir-ins:

Chopped walnuts with dried cranberries
Chopped pecans with streusel topping
Dark chocolate chips/chunks

Topping:

Cream cheese frosting
Cinnamon glaze

Notes for Spiced Butternut Squash Muffins

Sweetness – These muffins are lightly sweetened, so if you prefer a much sweeter baked good, you will need to adjust the recipe. They do get sweeter the second day, though!

Butternut Squash – Have the butternut squash prepared ahead of time is so helpful, and makes this recipe a breeze! See my recipe, here, for roasting it and having it ready to go.

Baking Temperatures – Please don’t skip changing the temperature during baking! Starting the baking process at 425 degrees Fahrenheit gives the muffins a lovely oven spring. Finishing them at 350, however, ensures they’ll be done throughout the muffin, without getting too done on top. If you want that lovely muffin shape, this is the way to achieve it!

Flour – I prefer to use half whole wheat flour (this one) and half unbleached white flour, but you can experiment!

Add-in Ideas – Chopped walnuts and dried cranberries, pecans and streusel, dark chocolate chips/chunks

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The recipe