Butternut Squash Muffins are moist, tender, and full of sweet flavor. If you're looking for a delicious and easy way to incorporate vegetables into your baking, look no further! This recipe is simple to follow and results in a batch of fluffy muffins that are perfect for breakfast, snack time, or dessert.
I love adding vegetables to desserts and an easy way is in muffins!
Butternut Squash Muffins are one of my kids' favorite treats. They're moist, delicately spiced, tender, and studded with chocolate chips.
Muffins are one of the most versatile baked goods you can make. I love experimenting with flavors and ingredients.
They can be used in a variety of different ways and are easily customized to fit your flavor preferences. And these butternut squash muffins are no exception!
Butternut squash is a type of winter squash that is known for its naturally sweet and nutty flavor. It's also high in fiber, vitamin A, and potassium, making it a healthy addition to your baking recipes.
When cooked, butternut squash becomes soft and easily mashed, which makes it the perfect ingredient for these muffins.
The squash is combined with eggs, oil, and sugar to create a moist and dense texture that is perfect for breakfast or snack time.
If you're looking for a way to add some extra nutrition to your muffins, give these squash muffins a try!
Why You'll Love This Recipe
- The butternut squash adds nutrients to the sweet muffins.
- You can customize your butternut squash muffins to mix in anything you enjoy.
- Perfect for breakfast, dessert, or an after-school snack.
- A great way to use up any butternut squash you may have on hand.
- They're a super easy muffin recipe.
- A hidden vegetable recipe that tastes great.
- They're moist and tender with delicate spices.
- Butternut Squash Puree - This mashed squash gives the muffins a golden yellow color along with natural sweetness and nutrients. Just boil or steam cubes of squash, then puree.
- All-Purpose Flour (plain flour) - The main dry ingredient, flour is responsible for the structure of the muffins.
- Baking Powder - This leavening agent gives the muffins light and fluffy rise when baked.
- Spices - A mixture of cinnamon and ginger is used to create a lightly spiced muffin. You can also use pumpkin pie spice.
- Sugar - Both brown and white sugar are used to create a deep flavor and to sweeten the muffins.
- Eggs - Binds all of the ingredients together so they form a muffin while baking.
- Butter - Melted butter adds a rich and dense texture to the muffins along with a buttery flavor.
- Chocolate Chips - Used to create even more sweetness with a hint of chocolate flavor in every bite.
Please see the recipe card below for quantities.
Wondering how to make this Butternut Squash Muffin recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat the oven to 400F. Line a 12 hole muffin pan with paper or silicone liners. Set aside.
Cook the butternut squash: Peel and cut the flesh of the butternut squash into small squares. Steam, microwave, or roast them until cooked through and fork-tender. You'll need one full cup of mashed butternut squash puree. Let it cool before mixing with the rest of the ingredients.
Mix the wet ingredients: In a bowl, add the butternut squash puree in with the eggs. Whisk them together until fully combined.
Mix the dry ingredients: In a separate large mixing bowl, add the flour, baking powder, spices, and sugar. Whisk together to fully combine.
Combine the muffin batter: Add the wet and dry ingredients together making sure not to overwork the mixture. Once mixed, fold in the chocolate chips.
Bake and cool: Pour the batter into the prepared muffin tray being sure to fill only ¾ of the way. Bake for 15 minutes or until the muffins have risen and a toothpick inserted in the middle comes out clean. Place the muffins on a wire rack to cool completely before serving.
You can cook the butternut squash in a variety of different ways. For best results, steam or microwave it so that it retains its natural moisture that will help the texture of the muffins.
Only fill the muffin liners ¾ of the way to prevent the muffins from overflowing.
When mixing the ingredients, it's important to make sure the batter does not get overworked. Overworking the batter will result in tough muffins.
Make sure the butternut squash and the melted butter are cooled before adding to the rest of the ingredients. This will prevent them from partially scrambling the eggs.
Add them to a breakfast charcuterie board.
Spread the tops with your favorite fruit compote for an extra fruity flavor.
Enjoy with a homemade pumpkin spice latte for a warming dessert.
Great as a sweet addition to breakfast along with a savory Thai omelet.
Bring to a brunch celebration along with bagels and carrot lox.
Swap the chocolate chips for butterscotch, white chocolate, or peanut butter chips.
Add a crumb topping to the muffins by mixing together some flour, sugar, and melted butter then sprinkle over top before baking. Try this streusel topping.
If you're not feeling chocolatey, leave out the chocolate chips entirely.
Mix in dried fruit or nuts such as cranberries, raisins, chopped pecans, or walnuts.
Storing: To store, place the muffins in an air-tight container and keep at room temperature for up to four days.
Freezing: Muffins can also be frozen for up to two months when placed in an airtight container or freezer-safe bag. Let thaw on the counter or overnight in the fridge before enjoying.
Yes, you can use pureed pumpkin, acorn squash, or even sweet potato in this recipe.
Yes, you can bake the batter in an 81/19 cm loaf pan for about 45-50 minutes. Check for doneness by inserting a toothpick into the center of the loaf and if it comes out clean, it's ready. Try this cake pan converter for other sizes.
To make these butternut squash muffins vegan, you'll need to use a flax egg in place of the regular egg. You'll also need to use a vegan butter substitute. Please note that this recipe has not been tested with vegan ingredients.
More Muffin recipes
- Sweet Potato Muffins with Chocolate Chips
- Sweet Spinach Muffins with Chocolate Chips
- Chocolate Beet Muffins
- Lemon, Poppyseed, and Parsnip Muffins
- Vanilla Mango Muffins
- Blackberry Muffins with Chocolate Chips
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Butternut Squash Muffins
- 1 cup butternut squash (250g) (Peel and deseed 1 small butternut squash, chop into small cubes and steam them until soft, then puree).
- 1 ¾ cups all-purpose flour (plain flour)(225g)
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon or 3 teaspoons pumpkin spice
- 1 teaspoon ground ginger
- ⅓ cup granulated sugar (75g)
- ¼ cup brown sugar (50g)
- 2 eggs
- ½ cup butter melted (125g)
- ½ cup chocolate chips
- Preheat the oven to 400°F / 200°C and line a 12-hole muffin tin with muffin cases.
- Peel and deseed the butternut squash, then chop into small cubes. Steam or microwave them until soft, then puree. You will need 1 cup/250g puree. The rest can be saved for another recipe. Allow it to cool slightly.
- Whisk the flour, baking powder, cinnamon, ginger and both sugars together in a large mixing bowl.
- Whisk the butternut squash purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Beat for a minute or so to combine, then gently fold in the chocolate chips.
- Spoon the mixture into the prepared muffin tray ¾ full and bake for 15 mins until golden and risen and a skewer or toothpick inserted comes out clean.
- Place the muffins onto a wire rack to cool completely.
- The butternut squash muffins will keep for 4 days in an airtight container.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.