Go Back

Butternut Squash Muffins

Moist, warmly spiced, and secretly packed with veggies — your new favorite fall muffin.
Print Recipe Pin Recipe
Ingredients Method

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

Method
 

  1. Preheat oven to 350°F (175°C) and line or grease a 12-cup muffin tin.
  2. Mix flour, baking powder, baking soda, salt, and spices in a bowl.
  3. In another bowl, whisk squash, sugars, eggs, oil, vanilla, and milk.
  4. Stir dry into wet until just combined.
  5. Fill muffin cups ¾ full.
  6. Bake for 18–22 minutes or until a toothpick comes out clean.
  7. Cool for 5 minutes, then transfer to wire rack.