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Butternut Squash Muffins
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4 from 2 votes

Perfect Butternut Squash Muffins

Perfect Butternut Squash Muffins are tender, full of warm fall spices, and a creative use for butternut squash!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 18 muffins
Calories: 154kcal

Ingredients

  • 1 ½ cups pureed butternut squash
  • 3 large eggs
  • ½ cup vegetable oil (or melted coconut oil)
  • ½ cup milk
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 3 cups white whole wheat flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ tsp ground cloves
  • ½ cup chopped pecans (optional)

Instructions

To make the butternut squash puree

  • Preheat the oven to 400 degrees F.
  • 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 ½ cups of the butternut squash puree.
  • Grease 18 muffin cups
  • In a large bowl, add the 1 ½ cups butternut squash puree, eggs, oil, milk, granulated sugar, and brown sugar, and mix well.
  • Add the baking powder, baking soda, cinnamon, salt, nutmeg, and cloves and fold into the batter until just combined.
  • Fold in the flour.
  • Fold in the pecans, if using.
  • Spoon the batter into the prepared muffin pans, about ⅔ full.
  • Bake in the preheated oven 13-16 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!

Notes

  • You can also use frozen butternut squash in this recipe (which I've done many times!) Simply thaw the squash and then puree in a blender or food processor. 
  • These muffins are great for breakfast or snack, and also delicious served with chili!

Nutrition

Calories: 154kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 142mg | Potassium: 140mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1299IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg