Butternut Squash Muffins
Moist, warmly spiced, and secretly packed with veggies — your new favorite fall muffin.
Ingredients
Dry:
- 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:
- 1 cup butternut squash puree
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ¼ cup milk
Instructions
- Preheat oven to 350°F (175°C) and line or grease a 12-cup muffin tin.
- Mix flour, baking powder, baking soda, salt, and spices in a bowl.
- In another bowl, whisk squash, sugars, eggs, oil, vanilla, and milk.
- Stir dry into wet until just combined.
- Fill muffin cups ¾ full.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool for 5 minutes, then transfer to wire rack.