Butternut Squash Muffins are probably my favorite muffin. They are fluffy, moist, sweet and have that hint of spice that you sometimes only get during the holidays, but crave all year. They are also very easy to make. Mix your wet, add your dry, bake, butter, devour.
Because it’s my favorite ingredient to work with, you will most likely find a roasted butternut squash in my fridge every week. And let me tell you, having a roasted butternut squash on hand makes me so happy. I use it in many dishes, such as my sauce for Cauliflower Pizza, Butternut Squash Lasagna and Butternut Squash Pie. I even spread it on my bread when making grilled cheese. Don’t knock it, try it. It’s so good! Also, if you don’t know how to roast a butternut squash, check out my post here with step by step instructions.
Need a muffin pan? The one I am using today is from Sur La Table and is the best muffin pan I have every used. Sur La Table Classic Nonstick Standard Muffin Pan SLT-OPP1200MF , 12 Count. I also really like this one by Wilton Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan.
How to Make Butternut Squash Muffins
First of all, we will need some pureed butternut squash. One cup. I use my baby bullet since I only need a small amount, but you can blend yours in a blender, a food processor or even use a potato masher.
In addition to the squash, you will also need both brown and granulated sugar, eggs, butter, coconut oil and a touch of water. You can also use all butter or all oil in this recipe. Lastly, for your dry ingredients you will need flour, salt, baking soda and your spices.
These muffins rise so nicely and the recipe yields a good 12 standard sized muffins. You could also either do mini muffins or cute mini muffins. Just remember to adjust the baking time.
Butternut Squash Muffins are good all on their own with some butter, but you can also try a drizzle of honey or maple syrup . So good!
Maybe these will become your new favorite as well and your family will love them just as much as mine does.
Need a muffin pan? Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan I also love this one by Sur La Table Sur La Table Classic Nonstick Standard Muffin Pan SLT-OPP1200MF , 12 Count
You can also make this into a loaf. Just adjust the bake time!
I absolutely love this loaf pan Nordic Ware 88548 Botanical Pumpkin Loaf Pan, Bronze
I’d love to hear how these turned out for you so leave a comment below!
Butternut Squash Muffins
- 1 cup butternut squash puree
- 2 eggs
- 1/4 cup coconut oil
- 1/4 cup butter 4 TBS
- 1/4 cup water
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 TBS pumpkin Pie Spice
Preheat oven to 350°F. Prepare muffin pan.
In a large bowl, mix together the butternut squash puree, eggs, oil, butter, water and sugars until combined.
In a separate bowl, whisk together the flour, baking soda, salt and spices.
Stir the dry ingredients into the butternut squash mixture just until combined. Try not over mix.
Scoop the batter into your prepared muffin pan.
Bake for 20-25 minutes. Enjoy!
You can use all oil or all butter for this recipe.
If you don't have pumpkin pie spice you can use 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground ginger.