Pumpkin always gets the limelight this time of year when it comes to baked goods, but what about butternut squash? Did you know that you can cook butternut squash, puree it, and use the puree in baked goods, too? You can! It’s healthy and delicious.
These muffins ended up being a huge hit with my family. Let’s talk about them!
Health Benefits of Butternut Squash
Butternut squash is full of good things for us including potassium, fiber, Vitamin A, Vitamin C, and manganese, which can help maintain health bone structure. It’s full of antioxidants and is low in calories. It’s a great addition to baked goods!
How to Make Butternut Squash Muffins
The first step to making these muffins is to cook the butternut squash. I include a method to microwave the butternut squash, which I love as far as ease and it’s fast. You can also make it in the oven, in which you’ll cut the butternut squash in half, scoop out the seeds, place the halves face down on a greased baking dish, pour 1/2 cup of water on the baking dish and bake at 375 for 45 minutes. This method takes longer, but also does the trick!
After making the butternut squash puree, you combine it with granulated sugar, brown sugar, eggs, milk, and oil. Last you mix in the dry ingredients. I used white whole wheat flour which I love using in my baked goods. It adds whole grains but still has a light texture. You can certainly use all-purpose if you prefer. The other dry ingredients include cinnamon, nutmeg, cloves, salt, baking soda, and baking powder. Last, you fold in chopped pecans. The pecans are optional, so you do you!
We loved eating these butternut squash muffins slathered in butter, but they would also be great topped with nut butter, apple butter, or just plain! These were a great breakfast for myself and the boys, along with a healthy and fun snack.
Like this recipe? Check these out, too!
Apple Butternut Squash Muffins from Family Food on the Table
Perfect Butternut Squash Muffins
- 1 small butternut squash
- 3 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup milk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 cups white whole wheat flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup chopped pecan (optional)
- Preheat the oven to 400 degrees F.
- Grease 24 muffin cups
- Poke holes in the butternut squash with a fork.
- Place the butternut squash in the microwave and cook until it is tender, about 10-15 minutes, checking every 3 minutes. Let cool for about 15 minutes.
- Once cooled enough to touch, cut the butternut squash in half, scoop out the seeds and discard, and then scoop out the flesh, placing it in a bowl. Mash it with a fork.
- Measure 1 1/2 cups of the butternut squash puree.
- In a large bowl, add the 1 1/2 cups butternut squash puree, eggs, oil, milk, granulated sugar, and brown sugar, and mix well.
- Add the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves and fold into the batter until just combined.
- Fold in the pecans, if using.
- Spoon the batter into the prepared muffin pans, about 2/3 full.
- Bake in the preheated oven 14-16 minutes, until a toothpick comes out clean.
- Cool in the pans for about 5 minutes and then remove the muffins and cool completely on a wire cooling rack.
- Serve topped with butter, nut butter, or plain! Enjoy!