Butternut Squash Muffins

I wasn’t always a fan of butternut squash — until I baked it into muffins. One fall morning, with leftover roasted squash in the fridge, I took a chance.

What came out of the oven completely surprised me: golden, fluffy muffins with a tender crumb and cozy notes of cinnamon and nutmeg. They were like pumpkin muffins, but subtly nuttier and naturally sweet.

The best part? My kids had no idea there was a vegetable inside. Now, these butternut squash muffins are on repeat in our home all season long. Whether you’re meal prepping for breakfast, packing a lunchbox, or craving something warm with coffee, these muffins deliver comfort in every bite.

And yes — they freeze beautifully, too.

Why You’ll Love This Recipe

These muffins are the perfect blend of wholesome and indulgent — moist, spiced, and surprisingly versatile. You’ll find yourself making them again and again.

• Uses simple ingredients and roasted or canned squash.
• Super moist texture without being oily.
• Just sweet enough — perfect for breakfast or a snack.
• Great for kids, lunchboxes, or on-the-go mornings.
• Freezer-friendly and easily customizable.

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Ingredients

Everything you need for soft, flavorful muffins made with cozy spices and butternut squash. Use homemade or store-bought puree!

Dry ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger

Wet ingredients:

• 1 cup butternut squash puree (roasted and mashed or canned)
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil (or melted coconut oil)
• 1 tsp vanilla extract
• ¼ cup milk (dairy or plant-based)

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Step-by-Step Instructions

Follow these simple instructions for foolproof muffins that are soft, fluffy, and full of fall flavor.

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
2. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Combine the wet ingredients: In a large bowl, whisk together the squash puree, brown sugar, granulated sugar, eggs, oil, vanilla, and milk until smooth.
4. Fold the batter: Add the dry ingredients to the wet and stir gently with a spatula until just combined — do not overmix.
5. Portion the batter: Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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Expert Tips for Perfect Muffins

These tips help guarantee a soft texture, rounded tops, and consistent results every time.

• Use room temperature eggs and milk for a smoother batter.
• Don’t overmix — stir until just combined to avoid dense muffins.
• Add chopped walnuts, pecans, or chocolate chips for variety.
• Store in an airtight container at room temperature for 3 days or freeze for up to 2 months.
• Reheat gently in the microwave for a warm, fresh-out-of-the-oven feel.

❓ FAQs

1. Can I use pumpkin puree instead of butternut squash?
Yes! Pumpkin puree works well and gives a similar texture and flavor. Just swap it 1:1.

2. Can I use frozen squash puree?
Absolutely. Thaw and drain any excess water before using.

3. Can I make these muffins dairy-free?
Yes — just use plant-based milk and make sure your oil and sugar are vegan-friendly.

4. How do I roast butternut squash for this?
Peel, cube, and roast squash at 400°F for 25–30 minutes, then mash or blend until smooth.

5. Can I make mini muffins instead?
You can! Just reduce the baking time to around 12–14 minutes and keep an eye on doneness.

6. How do I store and reheat leftovers?
Store in an airtight container at room temp for 2–3 days, or freeze. Reheat in the microwave for 15–20 seconds to refresh.