Whether you use butternut squash or pumpkin, these muffins are out of this world moist and sweet using maple syrup as sweetener.
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It’s the perfect time for butternut squash everything, it’s Fall! But, don’t worry, you can still make these butternut squash muffins any time of the year for an amazing addition to your breakfast, brunch, or mid-day snack.
Yes, you can lump me in the category of pumpkin lover, I won’t deny it. However, I’m also trying to constantly change things up and using butternut squash to replace pumpkin does just that. No it’s not a huge difference, but I can taste a difference and I love it!
Plus, when you mention that you made butternut squash muffins to your friends and family it sounds just a little bit more fun and creative than the typical pumpkin muffin.
I originally left out cinnamon from this recipe, which was a surprise even to myself. First reason is that I was out of cinnamon when I first made this recipe (don’t worry, it was only for a day, phew). Secondly, I loved these muffins so much I didn’t want to mess with adding any more ingredients. But, cinnamon is a sure match with this recipe so I have added ½ teaspoon into the current recipe!
I know not everyone is a big fan of loads of nutmeg and cloves, my husband included. I tried decreasing the amount of nutmeg in my recipe by half and I was disappointed because I couldn’t really taste it. Like with all recipes, you should be able to taste the ingredients you put in, so I decided to go half way between (¾ tsp) and it turned out well. If you’re a fan of nutmeg and you love that “pumpkin spice” flavor I’d recommend upping it to 1 teaspoon for the batch!
Now onto the health benefits of these Butternut Squash Muffins
According to every source you look at, including WebMD, you’ll find that butternut squash is high in potassium, vitamin A, low fat, dietary fiber, vitamin C, magnesium, calcium, betacarotene, and lutein. Although it does contain protein it’s not much to talk about, but it’s still a healthy option for adding to baked goods. One reason I love butternut squash is that it’s more robust than pumpkin, and it makes muffins incredibly moist.
No white sugar in this recipe! Whoo hoo for several reasons. It’s healthier, it has more flavor, is brings more moisture to the recipe, and you’ll continue to get more confident using a liquid sweetener to replace refined sugar after trying this recipe.
Tips for Making these Butternut Squash Muffins
Printable Ingredient List and Instructions at the End of the Page
I like the all-in-one mixing method. If you like to go by the book you can mix the wet and dry ingredients separately before combining together. You shouldn’t get much or any clumping if you mix everything at once.
I would recommend using muffin liners in your tin, but you can also lightly spray a muffin pan with olive oil.
Use ¼ cup to scoop batter into each muffin cup. If you have remaining batter distribute it evenly.
After bake for 20 minutes, remove muffins from pan and cool on a cooling rack.
Yield: 12 muffins ( but you can tell your family it only makes 6 to not feel guilty for eating half of them right away).
Now a trick with these muffins is to let them cool just a bit before testing them out, meaning eating them all in one sitting. They will seem pretty moist at first but if you give them a few minutes to cool they will be absolutely perfect.
These are my favorite Muffin Liners that are free of harmful chemicals. The muffins peel away so effortlessly they’re worth it! If you’re an avid muffin maker go big like I do with this larger batch of muffin liners.
I recommend storing them for a max of 3-4 days. At about 5 days the flavors start to change and they’re just not as fresh. But, I will guarantee you that they will still be moist!
Store in a freezer-safe Ziploc bag or glass container, just watch for moisture build-up and add a piece of paper towel in the bowl to absorb any excess if needed.
If you’re like me and want to bake muffins even in the hottest weather and would rather use a toaster oven, check out these 6-cup muffin tins that I love!
Butternut Squash Muffins
- 1 ¾ cups + 1 tablespoon flour white or wheat
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ¾ teaspoon nutmeg
- ¼+ ⅛ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- 2 large eggs
- 1 cups butternut squash puree
- 5 tablespoon maple syrup
- 3 tablespoon olive oil
- Preheat your oven to 350℉.
- In a medium-sized mixing bowl combine all dry ingredients. Add all wet ingredients and mix together.
- Line a 12 cup muffin pan with liners. Use ¼ cup to scoop batter into each muffin cup. If you have remaining batter distribute it evenly.
- Bake for 20 minutes. Remove muffins from pan and cool on a cooling rack. Let cool a few minutes before eating.