Irresistible Butternut Squash Muffins

I didn’t try butternut squash until I was in my twenties. Growing up, my mom stuck to regular vegetables like carrots and green beans. Squash seemed too fancy and complicated.

Turns out I was totally wrong. Butternut squash is actually pretty easy to work with, and it makes amazing muffins. The squash adds natural sweetness and keeps them moist without being heavy. Plus, you can sneak some extra nutrition into breakfast without anyone complaining.

What Kind of Butternut Squash Should I Use?

Any butternut squash from the grocery store will work perfectly for these muffins, but you’ll want to pick one that feels heavy for its size and has a firm, tan-colored skin without soft spots. A small butternut squash typically weighs around 2-3 pounds, which should give you plenty of cooked squash for this recipe with some leftover. You can roast the squash yourself by cutting it in half, scooping out the seeds, and baking it cut-side down at 400°F until tender, or save time by using pre-cut butternut squash from the produce section. Just make sure to cook it until it’s soft enough to mash easily, and let it cool completely before adding it to your muffin batter.

Options for Substitutions

These muffins are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Butternut squash: You can easily substitute with canned pumpkin puree (about 1 ½ cups) or even sweet potato puree. If using fresh sweet potato, roast it the same way you would the squash.
• Whole wheat flour: If you don’t have whole wheat flour, just use 3 cups of all-purpose flour total. The muffins will be a bit lighter in texture but still tasty.
• Vegetable oil: You can swap this with melted butter, coconut oil, or even applesauce for a lighter option. If using applesauce, start with ⅓ cup and add more if the batter seems too thick.
• Brown sugar: White sugar works fine if that’s all you have, or try maple syrup (reduce other liquids by 2 tablespoons) for a nice fall flavor.
• Spices: Don’t stress if you’re missing one or two spices. The cinnamon and nutmeg are the most important ones. You can also just use 2 teaspoons of pumpkin pie spice instead of the individual spices.
• Raisins and walnuts: Feel free to swap raisins with dried cranberries or chopped dates, and replace walnuts with pecans or pumpkin seeds. You can also leave them out completely if you prefer plain muffins.

Watch Out for These Mistakes While Baking

The biggest mistake when making butternut squash muffins is using undercooked or watery squash, which can make your muffins dense and soggy – make sure to roast the squash until it’s completely tender and let any excess moisture evaporate before mashing.

Overmixing the batter is another common error that leads to tough, chewy muffins, so gently fold the wet and dry ingredients together just until combined, even if the batter looks a bit lumpy.

Don’t skip the step of tossing your raisins and walnuts in a little flour before adding them to the batter, as this prevents them from sinking to the bottom during baking.

Finally, resist the urge to overbake – test with a toothpick inserted in the center, and remove the muffins when it comes out with just a few moist crumbs, as they’ll continue cooking slightly in the hot pan.

What to Serve With Butternut Squash Muffins?

These spiced butternut squash muffins are perfect for breakfast or an afternoon snack with a hot cup of coffee or chai tea. I love spreading a little butter or cream cheese on them while they’re still warm – the creamy texture pairs beautifully with all those cozy fall spices. They also make a great addition to a brunch spread alongside scrambled eggs and fresh fruit, or you can pack them for an easy grab-and-go breakfast with some Greek yogurt on the side. For a special treat, try drizzling them with a simple maple glaze or serving them with a dollop of whipped cream.

Storage Instructions

Keep Fresh: These butternut squash muffins stay moist and delicious when stored in an airtight container at room temperature for up to 3 days. If you want them to last a bit longer, pop them in the fridge where they’ll keep for up to a week – just let them come to room temperature before eating for the best texture.

Freeze: I love making a double batch of these muffins because they freeze so well! Wrap each muffin individually in plastic wrap or store them in a freezer-safe container for up to 3 months. They’re perfect for grabbing a quick breakfast or snack straight from the freezer.

Thaw: To enjoy your frozen muffins, just let them thaw at room temperature for about 30 minutes, or pop them in the microwave for 20-30 seconds. You can also warm them up in a 350°F oven for 5-10 minutes if you prefer them toasty and fresh-tasting.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3100-3400
• Protein: 50-60 g
• Fat: 110-125 g
• Carbohydrates: 480-520 g

Ingredients

For the squash mixture:

• 1 small butternut squash
• 3 eggs
• 1/2 cup water
• 1/2 cup neutral cooking oil
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar

For the dry blend:

• 2 cups whole wheat flour
• 1 cup plain flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp pumpkin pie spice
• 1/4 cup raisins
• 1/4 cup walnuts, chopped

Step 1: Prepare the Oven and Muffin Pans

Preheat your oven to 400°F (200°C).

Grease 20 muffin cups to prevent sticking later on.

Getting this step out of the way first ensures a smooth flow once your batter is ready.

Step 2: Cook and Cool the Butternut Squash

• 1 small butternut squash

Cut a 1/2-inch hole into the larger part of the butternut squash and cover it with a damp paper towel.

Microwave the squash in 3-minute increments, turning it slightly after each round, until easily pierced with a fork (about 9 to 12 minutes total).

Let the squash cool until it can be handled comfortably, about 20 minutes.

I like to do this step ahead of time when possible, so the squash is fully cooled and ready to use.

Step 3: Prepare and Mix the Wet Ingredients

• 1 1/2 cups cooked butternut squash (from Step 2)
• 3 eggs
• 1/2 cup water
• 1/2 cup neutral cooking oil
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar

Halve the cooled squash lengthwise and remove the seeds.

Measure out 1 1/2 cups of the cooked squash flesh into a large mixing bowl.

Add the eggs, water, neutral cooking oil, granulated sugar, and packed brown sugar.

Mash and whisk everything together until the mixture is well combined and somewhat smooth.

Step 4: Combine Dry Ingredients and Make the Batter

• 2 cups whole wheat flour
• 1 cup plain flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp pumpkin pie spice
• 1/4 cup raisins
• 1/4 cup walnuts, chopped

In the same bowl, add the whole wheat flour, plain flour, baking powder, baking soda, ground cinnamon, salt, ground nutmeg, ground cloves, and pumpkin pie spice.

Whisk everything together until a smooth and even batter forms, with no streaks of flour remaining.

Then fold in the raisins and chopped walnuts gently, distributing them evenly throughout the batter.

For an extra pop of flavor, I sometimes sprinkle a little extra cinnamon right before folding in the nuts and raisins.

Step 5: Portion and Bake the Muffins

• Batter from Step 4

Spoon the batter into the prepared muffin cups, filling each about halfway to two-thirds full.

Transfer to the oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.

Once baked, let the muffins cool in the pans for 10 minutes, then remove them and finish cooling on a wire rack.

I like to enjoy one warm, but they’re just as good at room temperature.

Irresistible Butternut Squash Muffins

Delicious Irresistible Butternut Squash Muffins recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 14 minutes mins

Cook Time 28 minutes mins

Total Time 42 minutes mins

Servings 4

Calories 3250 kcal

Ingredients

  

For the squash mixture:

• 1 small butternut squash
• 3 eggs
• 1/2 cup water
• 1/2 cup neutral cooking oil
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar

For the dry blend:

• 2 cups whole wheat flour
• 1 cup plain flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp pumpkin pie spice
• 1/4 cup raisins
• 1/4 cup walnuts, chopped

Instructions

 

• Preheat your oven to 400°F (200°C). Grease 20 muffin cups to prevent sticking later on. Getting this step out of the way first ensures a smooth flow once your batter is ready.
• Cut a 1/2-inch hole into the larger part of the butternut squash and cover it with a damp paper towel. Microwave the squash in 3-minute increments, turning it slightly after each round, until easily pierced with a fork (about 9 to 12 minutes total). Let the squash cool until it can be handled comfortably, about 20 minutes. I like to do this step ahead of time when possible, so the squash is fully cooled and ready to use.
• Halve the cooled squash lengthwise and remove the seeds. Measure out 1 1/2 cups of the cooked squash flesh into a large mixing bowl. Add the eggs, water, neutral cooking oil, granulated sugar, and packed brown sugar. Mash and whisk everything together until the mixture is well combined and somewhat smooth.
• In the same bowl, add the whole wheat flour, plain flour, baking powder, baking soda, ground cinnamon, salt, ground nutmeg, ground cloves, and pumpkin pie spice. Whisk everything together until a smooth and even batter forms, with no streaks of flour remaining. Then fold in the raisins and chopped walnuts gently, distributing them evenly throughout the batter. For an extra pop of flavor, I sometimes sprinkle a little extra cinnamon right before folding in the nuts and raisins.
• Spoon the batter into the prepared muffin cups, filling each about halfway to two-thirds full. Transfer to the oven and bake until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Once baked, let the muffins cool in the pans for 10 minutes, then remove them and finish cooling on a wire rack. I like to enjoy one warm, but they’re just as good at room temperature.