Home » Breakfast & Brunch » Butternut Squash or Pumpkin Muffins

Butternut Squash or Pumpkin Muffins

Butternut Squash or Pumpkin Muffins

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. 1 cup butternut squash puree or pumpkin puree
  2. 1/2 cup sugar
  3. 1/3 cup vegetable oil
  4. 2 large eggs
  5. 1 teaspoon vanilla extract
  6. 1 1/2 cups all-purpose flour
  7. 1 teaspoon baking powder
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1 teaspoon cinnamon
  11. 1/2 teaspoon nutmeg

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Optional: Sprinkle a little extra cinnamon or raw sugar on top of the muffins for added texture and flavor.
  7. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
  9. Carefully transfer the muffins to a wire rack to cool completely. This prevents the bottoms from becoming soggy.
  10. 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

  1. 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

Pin Recipe Share Email

Share this:

Leave a Comment