Description

These Butternut Squash Muffins are a delicious, moist, and flavorful treat perfect for a healthy breakfast or snack. Made with mashed butternut squash and warm spices like cinnamon and nutmeg, they offer a subtle sweetness and a tender crumb. They are easy to prepare, made with common pantry ingredients, and can be customized with nuts or chocolate chips for added texture and taste.

Ingredients

Dry Ingredients

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves

Wet Ingredients

¾ cup mashed cooked butternut squash (roasted or steamed and pureed)
½ cup brown sugar
¼ cup granulated sugar
2 large eggs
⅓ cup vegetable oil
1 teaspoon vanilla extract
¼ cup milk (dairy or non-dairy)

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Instructions

Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
Combine Wet Ingredients: In a large mixing bowl, add the mashed butternut squash, brown sugar, granulated sugar, eggs, vegetable oil, vanilla extract, and milk. Whisk thoroughly until the mixture is smooth and well blended.
Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and gently stir until just combined. Be careful not to overmix to keep the muffins tender.
Fill Muffin Cups and Bake: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Cool Muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving.

Notes

You can substitute canned pumpkin puree for the butternut squash if necessary.
Add chopped walnuts, pecans, or chocolate chips to the batter for extra flavor and texture.
These muffins freeze well; simply thaw and reheat before serving for a quick breakfast or snack.