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!
Butternut Squash - this recipe is a really fun and unique way to use butternut squash puree. The said, you could use pumpkin puree instead.
Vegetable Oil or Coconut Oil - I have used both of these these in these muffins with great results.
Milk - any kind will do. I have made these muffins using cows milk and unsweetened almond milk with good results.
White Whole Wheat Flour - this adds whole grains while keeping the muffins light and fluffy.
Spices - Cinnamon, nutmeg, and cloves add warm flavors that make these muffins super tasty.
Pecans - I enjoy the crunch from the pecans in this recipe but they can be omitted if you like. You could also substitute walnuts.
Butternut Squash Muffins Instructions
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!
In a large bowl, combine the butternut squash puree with granulated sugar, brown sugar, eggs, milk, and oil.
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.
Is butternut squash healthy?
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!
How should I eat these muffins?
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!
Can I freeze these muffins?
Yes! Place them in an airtight container and freeze for up to 3 months.