butternut squash muffins

Name: Butternut Squash Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.5 cup all-purpose flour; 0.75 cup granulated sugar; 2 teaspoon baking powder; 0.5 teaspoon salt; 0.5 teaspoon ground cinnamon; 0.25 teaspoon ground nutmeg; 1 cup pureed butternut squash ((from about 1 pound squash)); 0.5 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract

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You know those days? The ones where the air gets a little crisp, you start eyeing sweaters in your closet, and you just crave something warm and comforting? That’s exactly when I pull out this recipe for butternut squash muffins. Seriously, these aren’t just any muffins; they’re little golden nuggets of pure autumn joy. They smell like the best parts of fall – cinnamon, nutmeg, and that subtle sweetness that just hugs you. I remember the first time I made them, I was experimenting with leftover roasted butternut squash, and it turned into an absolute revelation. My kids, who can be notoriously picky, devoured them so fast I barely had time to snag one for myself! It’s like a hug in muffin form, and honestly, who doesn’t need more of that? They’re a wonderful alternative to pumpkin muffins, offering a slightly earthier, more mellow sweetness that I’ve grown to adore.

What are Butternut squash muffins?

So, what exactly *are* butternut squash muffins? Think of them as the ultimate fall-season treat, a delightful twist on your classic morning muffin or afternoon snack. They’re essentially a moist, tender muffin that gets its incredible flavor and gorgeous color from pureed roasted butternut squash. It’s not overpowering; instead, it lends a subtle, earthy sweetness and a beautiful, almost sunset-orange hue. The squash also does wonders for moisture, making these muffins incredibly tender and forgiving. It’s not a complicated concept at all – just taking that wholesome, seasonal vegetable and transforming it into something utterly decadent and comforting. It’s like pumpkin bread’s sophisticated cousin who knows how to really shine.

Why you’ll love this recipe?

Oh, where do I even start with why this recipe is a keeper? Let’s break it down. First off, the **flavor** is just phenomenal. The roasted butternut squash brings a unique, slightly nutty sweetness that’s deeper and more complex than what you get from, say, applesauce or mashed banana. Combined with warm spices like cinnamon, nutmeg, and a hint of ginger, it’s pure autumn bliss. Then there’s the **simplicity**. I know baking can sometimes feel daunting, but these butternut squash muffins are surprisingly easy to whip up. Even if you’re a beginner baker, you can totally nail this. I’ve made them on busy weeknights when I needed a quick win, and they always come through. They use pretty standard pantry staples, making them quite **cost-efficient** too, which is always a bonus in my book. And the **versatility**! These are perfect with your morning coffee, as a delightful brunch addition, or even as a comforting dessert. I’ve found they’re also fantastic for packed lunches or as a little pick-me-up snack when that 3 pm slump hits. What I love most about this recipe, though, is how it makes my kitchen smell like pure comfort. It’s one of those recipes that just fills your home with warmth. I’ve also experimented with adding a touch of maple syrup to the batter instead of some of the sugar, and it was divine, adding another layer of cozy flavor without making it overly sweet. It truly stands out from other baked goods because it feels both wholesome and indulgent at the same time.

How do I make Butternut squash muffins?

Quick Overview

This recipe is all about simplicity and big flavor. We’ll roast some butternut squash until it’s tender and sweet, then mash it up. While that’s happening, we’ll whisk together our dry ingredients and then our wet ingredients. The magic happens when we combine them gently, then swirl in a delicious spiced filling before baking. The result? Incredibly moist, flavorful muffins that are perfect for any time of day. It’s a straightforward process that guarantees delicious results every single time, making it a go-to for busy bakers.

Ingredients

For the Main Batter:
1 ½ cups all-purpose flour (you can also use a gluten-free blend, just be sure it’s a 1:1 substitute)
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
¾ cup packed light Brown Sugar
½ cup unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup roasted and mashed butternut squash puree (about ½ to ¾ pound of raw squash)

For the Filling:
¼ cup packed light Brown Sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons unsalted butter, softened

For the Glaze:
1 cup powdered sugar
2-3 tablespoons milk (or buttermilk for extra tang)
½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 375°F (190°C). Then, grab your muffin tin and line it with those cute paper liners, or if you’re like me and forget liners sometimes, generously grease each cup with butter or cooking spray. This step is crucial to prevent any sticking nightmares!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Give it a good whisk to make sure everything is evenly distributed. This ensures all those lovely spices and leavening agents are spread out for a perfectly uniform rise and flavor.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the brown sugar and melted butter until combined. Then, beat in the eggs one at a time, followed by the vanilla extract and the star of the show – the butternut squash puree. Make sure the puree is smooth; if it has any stringy bits, give it another quick mash or pulse it in a food processor. Your mixture should look rich and orangey.

Step 4: Combine

Now, it’s time to bring the wet and dry ingredients together. Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold them together until *just* combined. It’s really important not to overmix here! A few streaks of flour are perfectly fine. Overmixing develops the gluten too much, which can lead to tough muffins, and nobody wants that.

Step 5: Prepare Filling

In a small bowl, combine the ¼ cup brown sugar, 2 tablespoons flour, cinnamon, and nutmeg for the filling. Cut in the softened butter with a fork or your fingertips until the mixture resembles coarse crumbs. This creates that lovely streusel-like texture that adds a little something special to the muffins.

Step 6: Layer & Swirl

Spoon about half of the muffin batter into your prepared muffin cups, filling them about two-thirds full. Then, sprinkle about half of the filling mixture over the batter. Top with the remaining batter, and then sprinkle the rest of the filling mixture on top. Now, for the fun part! Take a toothpick or the tip of a knife and gently swirl the filling into the batter. You don’t need to go crazy; just a few passes will create beautiful marbling and pockets of spiced goodness.

Step 7: Bake

Pop those beauties into your preheated oven. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back slightly when gently touched.

Step 8: Cool & Glaze

Once baked, let the muffins cool in the tin for about 5-10 minutes. This helps them set up. Then, carefully transfer them to a wire rack to cool completely. While they’re cooling, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed), and vanilla extract for the glaze. You’re aiming for a smooth, pourable consistency. Once the muffins are completely cool, drizzle or spread the glaze over the tops. I like to let the glaze set for about 15-20 minutes before digging in, but if you can’t wait, I totally get it!

Step 9: Slice & Serve

These butternut squash muffins are perfect just as they are. Serve them warm or at room temperature. They look absolutely stunning with that spiced swirl peeking through and the sweet glaze drizzled on top. Enjoy!

What to Serve It With

These butternut squash muffins are so versatile, you can truly enjoy them any time of day! For a cozy **breakfast**, they’re heavenly alongside a steaming mug of coffee or a warm cup of spiced APPLE CIDER. I like to serve them plain, letting that sweet squash flavor shine. For a more elegant **brunch**, imagine them nestled on a platter surrounded by fresh fruit salad and maybe some crispy bacon. A light dusting of powdered sugar instead of glaze can also make them feel a bit more sophisticated for a brunch spread. And as a **dessert**? Absolutely! They’re wonderful served slightly warm with a dollop of whipped cream or a scoop of vanilla bean ice cream. The warm spices in the muffin pair beautifully with the cool creaminess. For those **cozy snacks** – and this is my personal favorite way to have them – they’re perfect on their own with a glass of cold milk or a warm chai latte. They’re the ultimate comfort food when you just need a little treat. My family often requests them on rainy afternoons, and they disappear in minutes!

Top Tips for Perfecting Your Butternut Squash Muffins

Over the years, I’ve picked up a few tricks that make these butternut squash muffins even better. For **zucchini prep**, make sure you roast your squash until it’s super tender and a little caramelized. This brings out its natural sweetness and makes it easy to mash into a smooth puree. If your squash is too watery, it can make your muffins dense, so draining any excess moisture is key. When it comes to **mixing advice**, remember that golden rule: don’t overmix! Gently fold the wet and dry ingredients together until *just* combined. A few lumps are fine; in fact, they’re a good sign you’re on the right track for tender muffins. For **swirl customization**, don’t be afraid to get a little artistic! You can make more intricate patterns or just gentle swirls. The goal is to get pockets of that spiced filling throughout the muffin. For **ingredient swaps**, if you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes. I’ve also tested this with almond milk for the glaze, and it made it even creamier! For **baking tips**, always trust your oven, but know that every oven is a little different. The toothpick test is your best friend for checking doneness. If your tops are browning too quickly, you can loosely tent the pan with foil for the last 5-10 minutes of baking. And for **glaze variations**, if you want a thinner glaze, just add a tiny bit more milk. If you want it thicker, add more powdered sugar. You can also play with flavors – a little orange zest in the glaze is amazing, or a hint of maple syrup for a different kind of sweetness.

Storing and Reheating Tips

These butternut squash muffins are surprisingly resilient and store beautifully. For **room temperature storage**, they’ll stay fresh in an airtight container for about 2-3 days. Make sure they’ve cooled completely before storing, otherwise, they can get a bit soggy. If you live in a warmer climate or want them to last a bit longer, **refrigerator storage** is your best bet. They’ll keep well in an airtight container in the fridge for up to a week. I usually give them a quick zap in the microwave (about 10-15 seconds) to bring back that fresh-from-the-oven warmth before enjoying. And yes, you can absolutely **freeze** these! Once they’re completely cooled, wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll last for up to 2-3 months. To thaw, just let them sit at room temperature for a couple of hours, or reheat gently in the microwave or oven. Regarding **glaze timing**, I strongly recommend waiting until the muffins are completely cool before adding the glaze, especially if you plan to store them. Glazing warm muffins can lead to a sticky mess and compromised texture. If you’re freezing them, you might want to glaze them *after* thawing and reheating, or opt for a simple dusting of powdered sugar before freezing, as the glaze can sometimes crack a bit when frozen and thawed.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! I’ve had great success using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You’ll want to use it as a 1:1 substitution for the regular flour. The texture might be slightly different – sometimes GF baked goods can be a tad denser or crumblier – but the flavor will still be amazing! It’s worth a try, especially if you have gluten sensitivities.

Do I need to peel the zucchini?

You mean butternut squash, right? Yes, you definitely need to peel the butternut squash before roasting and pureeing it. The skin is quite tough and fibrous and won’t break down well in the muffin batter. Peeling it also makes it easier to cut and roast evenly.

Can I make this as muffins instead?

This recipe is already for muffins! If you meant if you can make it as a loaf cake or bread, then yes, you absolutely can! You would likely need to adjust the baking time – a loaf cake would probably take 45-60 minutes at the same temperature. You might also want to skip the swirl and just mix everything together for a more uniform batter.

How can I adjust the sweetness level?

You can certainly reduce the sugar in the batter slightly. I’d suggest reducing it by about ¼ cup. For the filling, you could also reduce the brown sugar a bit. If you want to add sweetness naturally, a tablespoon or two of maple syrup in the batter (reduce the butter slightly if you do) can be lovely. The glaze is primarily for sweetness and decoration, so if you want to skip it entirely, that’s perfectly fine, or you can just do a light dusting of powdered sugar.

What can I use instead of the glaze?

If you’re not a fan of glaze or want a simpler finish, a light dusting of powdered sugar over the cooled muffins looks beautiful and adds just a touch of sweetness. You could also toast some chopped pecans or walnuts and sprinkle them over the tops while the muffins are still warm. Another option is a simple streusel topping made with flour, sugar, and butter, sprinkled on before baking.

Final Thoughts

There you have it – my absolute favorite recipe for butternut squash muffins! I truly hope you give these a try. They’re more than just a baked good; they’re a little slice of autumn comfort that always brings a smile to my face. The way they smell while baking is just divine, and the taste is perfectly balanced with that subtle squash sweetness and warm spices. They’re incredibly satisfying without being heavy, making them ideal for any time of day. If you loved these, you might also enjoy my Spiced Apple Bread or my Classic Pumpkin Scones. I can’t wait to hear what you think of these butternut squash muffins! Let me know in the comments below if you try them and how they turn out – I always love hearing your baking adventures. Happy baking, friends!

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