Looking for a fun way to use up some butternut squash puree? These Perfect Butternut Squash Muffins are a great use for it 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, 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!
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!
Cook the butternut squash. 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 butternut squash. Puree the cooked butternut squash using a blender, a food processor, or an immersion blender. You could also mash it up with a fork!
Combine the ingredients. After making the butternut squash puree, you combine it with granulated sugar, brown sugar, eggs, milk, and oil. Last you mix the dry ingredients in with the wet ingredients with a rubber spatula. I used white whole wheat flour which I love using in my baked goods. It adds whole grains but still has a light texture. You can certainly use all-purpose if you prefer. The other dry ingredients include cinnamon, nutmeg, cloves, salt, baking soda, and baking powder.
Add the pecans. Fold in chopped pecans to the muffin batter mixture. The pecans are optional, so you do you!
Bake. Divide the batter between the muffin tin (this recipe makes 24 muffins) and then bake at 400 degrees for 14-16 minutes.
Enjoy. 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! These were a great breakfast for myself and the boys, along with a healthy and fun snack.
Storage. Store these muffins in an airtight container for 4-5 days. They will last longer in the refrigerator.
Freeze. You can freeze these muffins, too! Place them in an airtight container and freeze for up to 3 months.
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.
Apple Butternut Squash Muffins from Family Food on the Table
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.
Do I have to use Whole Wheat flour?
I think all-purpose would work, too!