Spiced Butternut Squash Muffins
These muffins are delicious, fluffy, and packed with seasonal flavor! They make a wonderful breakfast or snack, and with the butternut squash, you are getting an extra veggie!
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
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.
- 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.
- Add the dry ingredients and mix until just combined. You don't want to overmix them, as this can lead to denser muffins.
- Use a cookie scoop to divide the batter into the muffin tins.
- 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.)
- Remove the muffins from the oven and allow to cool for five minutes. Enjoy!
Notes
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