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Home » Recipes » Muffins

Butternut Squash Muffins

Published: Mar 4, 2022 by Kate Hackworthy · 4 Comments

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Muffins on a table, with text: Chocolate Chip Butternut Squash Mufins.
A pile of muffins with text: How to make butternut squash muffins.

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.

A pile of muffins in front of a butternut squash.

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!

Be sure to also check out my other muffin recipes, including chocolate chip spinach muffins, persimmon muffins, beetroot chocolate muffins, and kale breakfast muffins.

Jump to:
  • Why You'll Love This Recipe
  • Ingredients
  • Instructions
  • Top tips
  • Serving Suggestions
  • Variations
  • Storage
  • FAQs
  • More Muffin recipes
  • 📖 Recipe
  • 💬 Comments

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.
A muffin with a bite out.

Ingredients

  • 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.

Instructions

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.

Cubes of squash in a pan, and cooked and drained.

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.

A stick blender pureeing squash, plus squash puree in a jug with eggs.

Mix the wet ingredients: In a bowl, add the butternut squash puree in with the eggs. Whisk them together until fully combined.

Collage of making batter, and muffins in a pan.

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.

Top tips

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.

Serving Suggestions

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.

Variations

Instead of cinnamon and ginger, try using a homemade pumpkin pie spice, speculoos (Biscoff spice) or chai spice to add a warming flavor to the muffins.

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.

A pile of butternut squash muffins.

Storage

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.

FAQs

Can I use another squash instead of butternut?

Yes, you can use pureed pumpkin, acorn squash, or even sweet potato in this recipe.

Can I make a butternut squash loaf or bread?

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.

How can I make vegan butternut squash muffins?

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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📖 Recipe

A pile of muffins in front of a butternut squash.

Butternut Squash Muffins

Kate Hackworthy | Veggie Desserts
Butternut Squash Muffins are moist, tender, and full of sweet flavor. This simple recipe makes a batch of delicious, fluffy muffins.
5 from 5 votes
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Muffin
Cuisine American
Servings 12 muffins
Calories 229 kcal

Equipment

  • Pot
  • immersion blender (or liquidizer)
  • mixing bowl
  • 12-hole muffin pan

Ingredients
 

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 229kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 49mgSodium: 86mgPotassium: 152mgFiber: 1gSugar: 15gVitamin A: 1535IUVitamin C: 3mgCalcium: 63mgIron: 1mg

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.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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Reader Interactions

Comments

    5 from 5 votes (2 ratings without comment)

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    Recipe Rating




  1. Joanie

    August 19, 2024 at 1:26 am

    5 stars
    Loved these veggie muffins!

    Reply
  2. Angel

    October 21, 2023 at 5:23 pm

    Pretty good overall. Next time I think I might use less pumpkin pie spice though. It was just a little too strong and the kids thought they tastes a little “spicy”.

    Reply
    • Denise

      September 22, 2024 at 5:32 pm

      5 stars
      They are so good!!!

      Reply
  3. wilhelmina

    March 05, 2022 at 4:56 pm

    5 stars
    I really enjoyed these muffins. It's amazing how much natural sweetness the squash adds!

    Reply

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Kate Hackworthy in the kitchen

Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. Here you'll find vegetarian recipes and vegan recipes celebrating vegetables, from dinner to dessert! If you love vegetables, you've come to the right place. About Me

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