There’s something incredibly heartwarming about the arrival of fall and the bountiful harvest it brings. Among the season’s treasures, butternut squash shines brightly with its warm, nutty sweetness. These Butternut Squash Muffins capture the essence of autumn, blending the cozy aroma of cinnamon with the wholesome goodness of butternut squash. Perfect for breakfast, an afternoon snack, or a delightful addition to your holiday table, these muffins are a delicious way to bring your family together. Get ready to fill your home with the irresistible fragrance of freshly baked muffins and create memories that will last forever.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 12 muffins
- Skill Level: Easy
Ingredients
- 1 cup butternut squash puree
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the butternut squash puree, eggs, vegetable oil, granulated sugar, and vanilla extract until smooth and well blended.
- In another bowl, mix the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ground cloves.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the muffins dense.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Helpful Tips
Variations: Add 1/2 cup of chopped walnuts or chocolate chips to the batter for extra flavor and texture. You can also sprinkle a little turbinado sugar on top of the muffins before baking for a sweet, crunchy crust.
Storage: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
Substitutions: Substitute the butternut squash puree with pumpkin or sweet potato puree if desired. For a healthier option, replace half the vegetable oil with applesauce.
Pairings
These muffins pair wonderfully with a hot cup of coffee or tea. For a heartier option, serve them alongside scrambled eggs and a side of crispy bacon for a balanced breakfast. A dollop of your favorite yogurt or a drizzle of honey also make for delightful accompaniments.
We hope these Butternut Squash Muffins bring warmth and joy to your home. Share your delicious creations with us using #ZynahzRecipes or tag Zynahz on Instagram. Your feedback is valuable to us, so please leave a comment on our website at www.zynahz.com. Don’t forget to subscribe to our newsletter for the latest recipes and follow us on social media for more culinary inspiration. Happy baking!
