butternut squash muffin recipe

Written BySheba G Updated On
butternut squash muffin recipe
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The Best butternut squash muffin recipe

I am so excited to share this butternut squash muffin recipe with you all. I’ve been making these muffins for years, and they’re a staple in our household.

My kids love them, and they’re perfect for a quick breakfast or snack. The best part is that they’re incredibly versatile – you can make them sweet or savory, depending on your preference.

I like to add in some chopped nuts or seeds for extra texture and flavor. The butternut squash adds a lovely sweetness and moisture to the muffins, making them perfect for a special occasion or just a regular day.

I’ve found that this recipe works well for both large and small gatherings – it’s easy to double or triple the recipe, and the muffins freeze beautifully for later use. I’ve also discovered that this recipe is a great way to get my kids to eat more vegetables – who knew that butternut squash could be so delicious?!

Butternut Squash Muffins

Butternut Squash Muffins

4.6 from 1263 votes

Delicious and moist butternut squash muffins perfect for a healthy breakfast or snack. These muffins are packed with flavor and have a tender crumb.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 12Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Muffins

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup unsalted butter, melted
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup cooked and mashed butternut squash
1/2 cup chopped walnuts (optional)

For the Streusel Topping

1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup chopped walnuts
2 tbsp cold unsalted butter, cubed

👨‍🍳Directions

1Preheat your oven to 375°F.
2Line a muffin tin with paper liners or grease it well.
3In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4Mix well to ensure all dry ingredients are evenly distributed.
Set aside.
5In a separate bowl, melt the butter and mix in brown sugar and granulated sugar until well combined.
6Allow the mixture to cool slightly.
7Add eggs and vanilla extract and whisk until smooth.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9Fold in the mashed butternut squash and chopped walnuts (if using).
10The batter should be thick and well mixed.
11Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
12The batter should be smooth and spreadable.
13In a small bowl, combine the streusel topping ingredients.
14Mix with your fingers until the mixture resembles coarse crumbs.
15Sprinkle the streusel topping evenly over the muffin batter.
16The topping should be evenly distributed and visible on top of each muffin.
17Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
18The muffins should be golden brown and firm to the touch.
19Allow the muffins to cool in the pan for 5 minutes.
20Then, transfer them to a wire rack to cool completely.
21The muffins should be slightly warm to the touch and easy to handle.

🔧Equipment

Mixing bowl
Muffin tin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 12g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 280mg🌾Total Carbs: 32g🥦Dietary Fiber: 2g🍬Sugars: 14g🥩Protein: 4g

📝Notes

Tips: For a healthier option, substitute whole wheat flour. You can also add 1/2 cup of raisins or chocolate chips for extra sweetness.

Watch Video Of How Butternut Squash Muffins Works

Butternut squash muffins are a wonderful recipe for any occasion. They are versatile, delicious, and packed with nutrients.

It is a great choice for family gatherings, as they can be made in large batches and frozen for later. These muffins are always a hit with both kids and adults, making them a perfect treat for any time of the day.

You can enjoy them for breakfast, as a snack, or even as a side dish with a hearty soup. Plus, they are easy to customize with your favorite mix-ins, so you can switch up the flavors and keep things interesting.

Consider this recipe for your next family get-together or a cozy weekend breakfast. It will not disappoint.

❓ Frequently Asked Questions About Butternut Squash Muffins

1. What type of flour should I use for this recipe?

I recommend using a combination of all-purpose flour and whole wheat flour for the best results. You can also substitute in other types of flour, such as oat or almond flour, if you prefer.

2. Can I use canned butternut squash instead of fresh?

Yes, you can definitely use canned butternut squash as a substitute. Just make sure to drain the liquid from the can before using it in the recipe.

3. How do I know if my muffins are done baking?

A good rule of thumb is to check the muffins after 20 minutes of baking time. If they’re still pale or not set in the center, give them a few more minutes. You can also use a toothpick inserted into the center of a muffin to check if it comes out clean.

4. Can I make these muffins gluten-free?

Yes, you can easily make this recipe gluten-free by substituting in gluten-free flours and taking out any gluten-containing ingredients.

5. How long do these muffins keep fresh?

The muffins will keep fresh for up to 3 days at room temperature or up to 5 days refrigerated.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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