Get ready to transform your kitchen into a cozy autumn paradise with these irresistible Butternut Squash or Pumpkin Muffins that will make your taste buds dance with delight! Imagine biting into a warm, perfectly spiced muffin that captures the essence of fall in every single crumb - soft, moist, and bursting with rich seasonal flavors that will have your family and friends begging for more. Whether you're a baking novice or a seasoned pro, these muffins are about to become your new go-to recipe for breakfast, brunch, or a delightful afternoon treat that screams comfort and warmth.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup butternut squash puree or pumpkin puree
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the butternut squash or pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- In a separate medium bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps remove any lumps and ensures even distribution of the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon. Mix just until the ingredients are incorporated. Be careful not to overmix, as this can make the muffins tough.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Optional: Sprinkle a little extra cinnamon or raw sugar on top of the muffins for added texture and flavor.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
- Carefully transfer the muffins to a wire rack to cool completely. This prevents the bottoms from becoming soggy.
- Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Tips
- To ensure your muffins turn out perfectly every time, here are some expert baking tips:• Use fresh spices: Make sure your cinnamon and nutmeg are relatively new for the most vibrant flavor. • Don't overmix the batter: Stir just until ingredients are combined to keep muffins tender. • Check for doneness: A toothpick should come out clean, with maybe a few moist crumbs. • For extra moisture, you can substitute some of the oil with applesauce. • Let muffins cool slightly in the pan to help them set, but not too long to prevent soggy bottoms. • For a professional bakery look, use an ice cream scoop to portion the batter evenly. • Feel free to add mix-ins like chopped nuts or chocolate chips for extra texture and flavor.
Nutrition Facts
Calories: 200kcal
Carbohydrates: 25g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 35mg