Looking for a fun way to use up some butternut squash puree? These Perfect Butternut Squash Muffins are a great use for butternut squash puree and are delicious for breakfast, snack, or with some chili!
Pumpkin always gets the limelight this time of year when it comes to baked goods (who doesn't love Pumpkin Coffee Cake?!), but what about butternut squash? Did you know that you can cook butternut squash, puree it, and use the puree in baked goods, too? You can! It's healthy and delicious.
These butternut squash muffins ended up being a huge hit with my family. Let's talk about them!
The first step to making these muffins is to cook the butternut squash. In the recipe card instructions I include a method to microwave the butternut squash, which I love as far as ease and it's fast. You can also make it in the oven, in which you'll cut the butternut squash in half, scoop out the seeds, place the halves face down on a greased baking dish, pour ½ cup of water on the baking dish and bake at 375 for 45 minutes. This method takes longer, but also does the trick!
Puree the cooked butternut squash using a blender, a food processor, or an immersion blender. You could also mash it up with a fork!
3. Add the spices, baking soda, baking powder, and salt.
4. Whisk well.
5. Add the flour.
6. Using a rubber spatula, fold in the flour until just combined.
9. Divide the batter among 18-20 muffin cups. Fill the cups about ¾ the way full.
10. Bake at 400 degrees for 13-16 minutes.
These were a great breakfast for myself and the kids, along with a healthy and fun snack.
Storage. Store these butternut squash muffins in an airtight container for 4-5 days. They will last longer in the refrigerator.
Serving suggestions. These muffins are delicious for breakfast with some eggs and bacon. They also go really well with my favorite Beef Chili or Turkey Chili!
Use frozen butternut squash. If you don't have a fresh butternut squash or they're not in season, look for butternut squash in the freezer section. Simply heat it up and mash.
Butternut squash is full of good things for us including potassium, fiber, Vitamin A, Vitamin C, and manganese, which can help maintain health bone structure. It's full of antioxidants and is low in calories. It's a great addition to baked goods, like in this healthy muffin recipe!
We loved eating these butternut squash muffins slathered in butter, but they would also be great topped with nut butter, apple butter, or just plain!
Yes! Place them in an airtight container and freeze for up to 3 months.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
These muffins were easy to make and were the perfect partner to a bowl of chili. They were also delicious with a swear of butter and drizzle of honey.
Doubled the recipe to make 24 muffins and could only fit 4 cups flour into the batter. Not sure what happened?
Hello, I have a question before making this recipe.
Could you be more precise about the weight of the butternut I should use in this recipe please ?
Where I live we have butternut squashes of all sizes, I'm worried about having too much or too little butternut in the recipe.
Thanks
Do I have to use Whole Wheat flour?
I think all-purpose would work, too!