butternut squash muffins
These moist and tender butternut squash muffins are a delicious way to use fall produce. Packed with warm spices and a tender crumb, they're perfect for breakfast or a cozy snack.
Prep
: 10
Total
: 25 minutes
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.
Notes
For best results, use freshly roasted and mashed butternut squash. Leftover muffins may be stored in an airtight container for up to 3 days.