The first bite of these butternut squash muffins sends a warm scent through the kitchen that instantly feels like a hug. I remember the afternoons I spent peeling squash while the steam fogged up the window and the kids laughed at their own clumsy peels. This recipe tastes like fall in a muffin cup—soft, slightly sweet, and with just the right kiss of cinnamon and nutmeg. It’s not a heavy bakery muffin; it’s more like a quick, honest breakfast you can throw together on a busy day and still feel proud of. I’ve compared it to banana muffins a dozen times—comforting, familiar, but the squash gives it a mellow earthiness that makes it feel special. And honestly, the house smells incredible while these bake. This is the kind of recipe you’ll reach for when you want something wholesome but not fussy, something you can make with pantry staples and a little patience. I’ve made these countless times, and they never fail to vanish in minutes, especially when the glaze is shiny and just a touch sweet.
What is Butternut squash muffin?
Think of butternut squash muffins as a gentle twist on your go-to muffin routine. It’s essentially a moist, tender crumb spiked with roasted pumpkin-like squash, warm spices, and a hint of sweetness. The name hints at the star ingredient—roasted butternut squash—which lends natural creaminess and moisture without needing a lot of oil. I like to call them your fall-friendly morning ritual: you scoop the batter into a pan, bake, and suddenly the kitchen smells like a cinnamon-starry morning. They’re not overly sweet, which makes them fantastic for breakfast, a quick snack, or even a cozy brunch. In my kitchen, they’re a crowd-pleaser that travels well if you’re taking treats to a friend’s house or a weekend picnic. And yes, you can swirl in a little cream cheese filling or drizzle a maple glaze for a little extra sunshine on top. It’s essentially a few pantry-friendly ingredients, a simple method, and a batch you’ll want to bake again and again, especially when you’re craving something comforting but not heavy.
Why you’ll love this recipe?
What I love most about these butternut squash muffins is how they deliver flavor and comfort with such simplicity. The aroma alone is a mood booster—spiced vanilla, a hint of nutmeg, and that cozy squash sweetness filling the kitchen. The muffins stay incredibly tender without crumbling, which is something I’ve chased in softer quick breads for years. They’re a lifesaver on busy mornings: mix, portion, bake, and you’ve got a nourishing start that still feels like a treat. The cost-per-muffin is friendly, especially when you buy pantry staples in bulk, and you can customize them in a dozen little ways. Want a creamier center? Add a cream cheese swirl. Need a lighter version? Swap in a bit of applesauce for part of the oil. Craving crunch? A handful of toasted pecans goes right in. If you like my pumpkin muffins or carrot-spice muffins, you’ll recognize the same comforting base here, but the butternut squash brings a more mellow, lingering sweetness that plays beautifully with maple, honey, or a simple glaze. This recipe also scales nicely if you’re feeding a crowd or freezing for future chaos-free mornings. My kids ask for these all the time, and I love that they taste like a love-filled breakfast rather than a hurried snack.
How do I make Butternut squash muffins?
Quick Overview
In a nutshell, you’re whisking dry ingredients together and whisking wet ingredients together, then folding them gently to keep the crumb tender. You’ll layer a squash batter with a little bit of a creamy filling and a soft glaze, then bake until the tops spring back and the edges are lightly golden. The magic is in roasting the squash until it’s sweet and creamy, then mashing it smooth so you don’t get lumps in the muffins. The result is muffins that feel wholesome yet indulgent—great for a comforting breakfast alongside coffee or tea, or a quick afternoon treat. The method is forgiving, and the flavor combo is naturally cozy, so you can trust this recipe to deliver consistently delicious butternut squash muffins, even on your busiest days.
Ingredients
For the Main Batter:
- 1 cup mashed roasted butternut squash (about 200–240 g)
- 1 cup all-purpose flour (or 3/4 cup all-purpose + 1/4 cup whole wheat for a nuttier crumb)
- 1/2 cup granulated sugar (adjust to taste; I sometimes use 1/3 cup for less sweetness)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup milk (dairy or almond/oat milk works well)
- 1/4 cup neutral oil (like canola or mild olive oil) or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling:
- 2 ounces (about 55 g) cream cheese, softened
- 1 tablespoon powdered sugar (or more to taste)
- 1/2 teaspoon vanilla extract
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or water
- 1/4 teaspoon vanilla extract
- Optional: 1 teaspoon maple syrup for a cozy maple note
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease the cups. I always line the pan—it makes the muffins come out cleanly and saves you from fussing with a spatula after baking. If you’re making a bigger batch, you can bake in two batches and keep the first tray warm on a low oven rack.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. I like to sift the dry ingredients once if I have a minute because it helps keep the crumb light. You’ll want to see no lumps of baking soda or sugar; the aroma of the spices should start to bloom as you whisk.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the mashed butternut squash, milk, oil, egg, and vanilla until smooth and glossy. The squash should feel creamy in the bowl, like a thick custard. If your squash is a touch dry, a splash more milk can help loosen it up. I’ve learned that a little extra vanilla adds warmth that goes a long way here.
Step 4: Combine
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. It’s okay if you see a few wispy streaks of flour; you don’t want to overmix, or the muffins can turn rubbery. The goal is a soft, clean batter with a little tenderness throughout.
Step 5: Prepare Filling
Stir together the cream cheese, powdered sugar, and vanilla until smooth. If you want a sweeter filling, add another pinch of sugar. For a lighter feel, swap half of the cream cheese for a spoonful of yogurt. The cream cheese swirl is optional, but I think it elevates these muffins into something a little more special, especially for holiday breakfasts.
Step 6: Layer & Swirl
Fill each muffin cup a bit more than halfway with batter. Add a small dollop of the cream cheese filling in the center, then top with another spoonful of batter to cover. If you don’t want a swirl, you can skip the filling and just bake as a standard batter muffin. For those who love a picture-perfect swirl, use a toothpick to gently marble the cream cheese into the batter by giving a light whirl in the center of each cup.
Step 7: Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Oven temperatures vary, so start checking at 18 minutes. If you can smell warm spices before you see them, you’re on the right track. The tops should spring back when lightly pressed, and the edges will turn a delicate golden brown.
Step 8: Cool & Glaze
Let the muffins cool in the pan for about 5 minutes, then transfer to a rack to finish cooling. If you’re glazing, whisk together the powdered sugar, milk, and vanilla until you reach a pourable but not runny consistency. Drizzle over the muffins while they’re still just a touch warm; the glaze will set as they finish cooling. Maple glaze is a beautiful option if you want a touch of woodsy sweetness with the squash flavor.
Step 9: Slice & Serve
Once cool, slice a muffin open to peek at the tender crumb. The air inside should feel soft, almost like a fluffy cake, with the squash giving you a gentle natural sweetness. These are lovely with a sliver of butter, a cup of strong coffee, or a warming chai. I’ve set these out for weekend brunch where the kids nibble the edges first and the adults go for a second helping—trust me, they disappear fast.
What to Serve It With
These butternut squash muffins are versatile enough to shine in many settings. Here are a few ideas that have become family favorites in my kitchen:
For Breakfast: A mug of dark coffee or a creamy latte pairs perfectly with the spice notes. Slice and toast the muffin halves lightly to revive any leftover softness, then spread a touch of butter and honey for a morning glow. My sister swears this pairs beautifully with a mug of hot apple cider on chilly mornings.
For Brunch: Present muffins on a rustic platter with a bowl of yogurt and roasted fruit. A cinnamon-sugar dusting can add a playful finish that kids adore. If you’re hosting, set out a small plate of maple roasted pecans for crunch and a few lemon zest zesting shavings for brightness in the glaze.
As Dessert: They’re not overly sweet, but I love pairing them with a dollop of whipped cream and a drizzle of caramel or maple syrup. A scoop of vanilla ice cream with crushed pecans on top is never wasted either—the warm muffin, cold cream, and chewy nuts are a dream together.
For Cozy Snacks: Pack them for school lunches or late-night cravings. They freeze beautifully, so you can bake a batch, freeze, and reheat straight from the freezer for a fast treat that tastes homemade every time. My kids actually ask for seconds, which is a win in our house.
Top Tips for Perfecting Your Butternut Squash Muffins
Here are a few tricks I’ve picked up on the way to a consistently tender crumb and cozy flavor profile:
Zucchini Prep: If you’re using zucchini in place of squash or a mix, squeeze out extra moisture after grating. Too much liquid will muddle the batter and make the muffins a bit loose. A quick blot with a clean towel helps a lot. For butternut specifically, roasting first is the big key—roasting concentrates sweetness and makes the squash silky.
Mixing Advice: Overmixing is the silent crumb killer. Stir until just combined, then stop. If you notice a few lumps of flour, that’s okay—the muffins will stay tender. If you’re racing the clock, you can whisk the wet and dry ingredients separately with a quick, gentle fold to keep the batter light.
Swirl Customization: For a more dramatic swirl, add a teaspoon of cocoa powder to a portion of the cream cheese filling; you’ll get a beautiful marbled effect and a subtle chocolate note that kids adore, especially those who think muffins should taste like dessert.
Ingredient Swaps: I’ve tried swapping half the oil for applesauce and the muffins still stay moist. If you want to go gluten-free, I recommend a 1:1 gluten-free flour blend that includes xanthan gum, but the texture will be slightly different—more tender and a touch crumbly. For a dairy-free glaze, use coconut milk in place of dairy milk in the glaze portion.
Baking Tips: If your oven runs hot, drop the temperature to 345°F (175°C) and bake a few minutes longer. Oven positioning matters—center rack is usually best for even browning. Don’t peek too often; every peek lets heat out and can extend baking time slightly.
Glaze Variations: If you don’t want a glaze, dust with a little powdered sugar plus a pinch of cinnamon. For a tangy finish, whisk in a teaspoon of lemon juice to the glaze. A maple brown butter glaze is also incredible if you have a bit more time and patience for a deeper, toasty flavor.
Lessons learned: these muffins taste best when you treat the squash as the star, but balance it with spices that bring warmth without overwhelming sweetness. I learned this trick after years of adjusting recipes—roasting the squash first, mashing well, and letting the batter rest for about 10 minutes helps hydrate the flour and improves the crumb. Trust me on this one—it’s a small step that makes a big difference.
Storing and Reheating Tips
Storage is where a lot of great muffin ideas go astray, but these hold up nicely with a little care. Here’s how I keep them fresh and tasty:
Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days. If you’re stacking them, place a layer of parchment between layers to prevent sticking. They’ll stay moist this way, especially if you didn’t glaze them yet.
Refrigerator Storage: Refrigeration extends freshness to about 4 days. Use an airtight container to prevent the tops from drying out. If you’re traveling with muffins, a wax-free parchment lining helps keep them from sticking to the lid.
Freezer Instructions: Make a double batch and freeze individually wrapped muffins for up to 3 months. Thaw at room temperature or warm for 10–15 seconds in the microwave if you’re in a rush. Glaze is best added after thawing to keep the shine intact.
Glaze Timing Advice: If you’re freezing, don’t glaze before freezing; glaze right before serving. If you freeze with glaze, you’ll likely have a sticky, uneven finish. For best results, glaze when you’re ready to serve and enjoy that glossy finish that makes them feel extra special.
In my kitchen, these muffins disappear fastest the moment the glaze sets—everyone loves the little gloss that catches the light and hints at the sweetness inside. They reheat beautifully in a warm oven or toaster oven for a few minutes, reviving that just-baked texture you crave.
Frequently Asked Questions
Final Thoughts
These butternut squash muffins have become a quiet little talisman in my kitchen—they show up on busy mornings, lazy Sundays, and sometimes as a comforting dessert after a long day. The squash keeps them moist and the spices keep them lively, so they never taste dull. If you’re new to roasting squash for baking, I suggest starting with a small batch to dial in your preferred sweetness and spice level. The smell alone will bring everyone to the kitchen, just like it did when I first tried this recipe. I love that they’re flexible enough for a quick weekday breakfast but special enough for weekend gatherings. If you try a variation, I’d love to hear what you swapped and how it turned out. Share your tweaks in the comments, rate the recipe, and tag me in your photos. Happy baking!
butternut squash muffins
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour spooned and leveled
- 1 cup mashed roasted butternut squash cooled
- 0.5 cup granulated sugar
- 0.5 cup brown sugar packed
- 0.5 cup vegetable oil
- 2 large eggs room temperature
- 0.25 cup molasses
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp ground cloves
Optional Add-ins
- 0.5 cup chopped walnuts
- 0.5 cup raisins
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, stir together butternut squash, sugars, oil, eggs, molasses, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and fold just until combined.
- Fold in walnuts and raisins if using.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
