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–+ servings
butternut squash muffins stacked on cooling rack

Butternut Squash Muffins

Whether you use butternut squash or pumpkin, these muffins are out of this world moist and sweet using maple syrup as sweetener.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Baked Goods, Toddler and Kid Friendly
Cuisine American, Refined-Sugar Free
Servings 12 servings

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword butternut squash muffins, healthy muffins, muffins without white sugar, pumpkin mufins
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