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November 7, 2019

Spiced Butternut Squash Muffins

Breakfast + Brunch Muffins + Breads Snacks Bake
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Love pumpkin muffins, but want to switch things up every once in a while? These Spiced Butternut Squash Muffins are the muffins for you!

They’re a little milder than pumpkin muffins, but with all the great fall flavor and sweet, moist muffin goodness. Plus, they’re 100% whole wheat and won’t put you into a sugar coma! I originally published this recipe way back in 2010, but it has received a photo update and I thought it deserved to be re-shared. So, enjoy!

Spiced Butternut Squash Muffins on a wooden platter

Healthy Butternut Squash Muffins

If you’ve never used butternut squash in a non-savory recipe before, you’re in for a big treat with this muffin recipe! I love the mild, sweet flavor of butternut squash. And it doesn’t disappoint when mixed with warm spices, nutty flax, and tart dried cranberries.

Butternut Squash Muffin Ingredients

Here’s what you’ll need to make this recipe:

  • Dry ingredients:
    • Whole wheat pastry flour
    • Brown sugar
    • Finely-ground flaxseed
    • Pumpkin pie spice (you can make your own if you don’t have any! Just mix together 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves)
    • Salt
    • Baking Soda
  • Wet ingredients:
    • Pureed butternut squash (canned or fresh)
    • Dried cranberries (or chocolate chips)
    • Milk (or non-dairy alternative)
    • Very ripe bananas
    • Egg

Spiced Butternut Squash Muffins ingredients

The butternut squash and mashed bananas keep these muffins moist, and the whole wheat pastry flour keeps them light and fluffy. Make sure you pick up whole wheat pastry flour, not regular whole wheat flour! It’s ground much finer than regular whole wheat flour, so it doesn’t make your muffins dense and grainy. 🙂

If you can find canned butternut squash puree, buy it and save yourself some time! Or, you can cut a butternut squash in half and roast it flesh side down at 350 for about 45 minutes, then puree all the flesh. Use it for soup, these muffins, and anything else where you want a milder winter squash flavor than pumpkin!

Whole Sliced Butternut Squash

How to Make Butternut Squash Muffins

Start by preheating your oven to 350 degrees F. 

With a spatula or wooden spoon, mix the dry ingredients together in a bowl. Next, mix the wet ingredients together in a separate bowl. Add the wet ingredients to the dry and stir until just combined.

Next, spoon the batter into a non-stick or paper-lined muffin tray. Sprinkle with raw oats on top to make them look extra pretty, if you’d like!

Bake the muffins for about 25 minutes. Check with a toothpick or knife – when it comes out clean, the muffins are done!

These Spiced Butternut Squash Muffins are the perfect healthy fall treat - moist and fluffy, yet oil-free and 100% whole wheat! Great for make-ahead breakfasts or an easy snack!

These muffins make your whole house smell like fall while they bake, which is a big bonus. They definitely top my list of favorite muffins for a cozy weekend breakfast (or make-ahead breakfast for any day of the week)! They’re absolutely perfect with a cup of coffee on a chilly morning.

You can find the full butternut squash muffins recipe at the bottom of this post!

These Spiced Butternut Squash Muffins are the perfect healthy breakfast for a chilly fall morning! They're oil-free, whole wheat, moist & fluffy, and super easy to make.

Looking for more fall baking recipes? Here are some of my favorite breads, muffins, and treats for chilly days!

  • Healthy Pumpkin Muffins (or bread)
  • Sweet Potato Cranberry Coconut Muffins
  • Whole Wheat Pumpkin Goji Biscotti
  • Paleo Pumpkin Muffins
  • Fresh Cranberry and Walnut Pumpkin Bread
  • Apple Walnut Spelt Crunch Muffins
  • Baked Apple Cinnamon Oat Bars

Have you ever baked with butternut squash?

Spiced Butternut Squash Muffins

Spiced Butternut Squash Muffins
January 3, 2019

Spiced Butternut Squash Muffins are the perfect healthy fall treat - moist and fluffy, yet oil-free and 100% whole wheat! Great for make-ahead breakfasts or an easy snack! 

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield
12 muffins
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Ingredients:

Dry

  • 1.5 C whole wheat pastry flour
  • 1/2 C brown sugar
  • 1/3 C finely ground flaxseed
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Wet

  • 1 C pureed butternut squash (canned or fresh)
  • 1/2 C dried cranberries (or chocolate chips)
  • 1/2 C milk or nondairy alternative
  • 2 small very ripe bananas, mashed
  • 1 egg

Instructions:

Preheat oven to 350.

Mix dry ingredients together in one bowl, and wet ingredients together in another bowl. Add wet ingredients to dry and stir until just combined. 

Spoon the mixture into a non-stick or paper-lined muffin tray. Sprinkle with raw oats to make them look pretty, if you'd like!

Bake for about 25 minutes, until a knife comes out clean. 

Enjoy! 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

- anne
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you might also like:

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Healthy Pumpkin Muffins (or Bread)

butternut squash pumpkin muffins

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Sweet Potato Muffins Recipe with Coconut

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58 comments
  • Tina
    September 16, 2010 · 9:09AM:
    That sounds like a fantastic (early) birthday weekend. Have fun! :)
    Reply
  • Jessica @ How Sweet
    September 16, 2010 · 9:13AM:
    I have all the ingredients for these!! And I'm slightly envious of your weekend - how fun!
    Reply
  • Liz
    September 16, 2010 · 9:27AM:
    Yay for visits back to DC! Happy early birthday - hope you have a great weekend!! :D
    Reply
  • Courtney (Pancakes & Postcards)
    September 16, 2010 · 9:53AM:
    You always have the COOLEST recipes!!! And have an amazing weekend!!! make it a birthday WEEK!
    Reply
  • Tamsin September 16, 2010 · 10:16AM:
    Hi Anne! Happy Early Birthday! Mine's actually today... September babies are definitely the best! Have a wonderful birthday weekend!
    Reply
    • Anne P
      September 16, 2010 · 11:30AM:
      Aww happy birthday, girl! Have a wonderful day :)
      Reply
  • Renie September 16, 2010 · 10:27AM:
    28 is still a baby. You look great HAPPY EARLY BIRTHDAY
    Reply
  • Kath
    September 16, 2010 · 10:34AM:
    I'll be in DC on Friday night with Emily!
    Reply
    • Anne P
      September 16, 2010 · 11:30AM:
      FUN! Just emailed you :)
      Reply
  • Abby (Nibble, Nourish, Run)
    September 16, 2010 · 10:41AM:
    Delicious looking muffins! Love the idea of using butternut squash...perfect for fall!
    Reply
  • Marci
    September 16, 2010 · 10:48AM:
    Happy early birthday! Another fannetastic recipe that I can't wait to try! I haven't seen canned squash but I'll have to pay attention for it!
    Reply
  • Abby
    September 16, 2010 · 11:15AM:
    Oh. my. gosh. these look SOOO good! I need to make them ASAP. The perfect fall treat! I'm driving to DC this weekend too! I think I'm going for a running tour of the city on Saturday morning if you care to join, but it looks like you're busy!! :) (not that I haven't seen it before, but it's always fun to see it again) Happy early birthday!
    Reply
  • Tracey @ I'm Not Superhuman
    September 16, 2010 · 11:28AM:
    These look great--I love all the fall recipes. Have a safe trip to DC!
    Reply
  • Lisa C.
    September 16, 2010 · 11:31AM:
    And my birthday is Monday! Happy (early) Birthday!
    Reply
  • Chicago Cuisine Critique
    September 16, 2010 · 11:42AM:
    Have a great weekend! These muffins look delicious.
    Reply
  • Jean@RoastedRootsandPumpkinSpice
    September 16, 2010 · 12:40PM:
    Amazing recipe, as always. Have a great time in DC!
    Reply
  • Chase @ The Chase Project
    September 16, 2010 · 1:02PM:
    Happy early birthday! Have a great trip!
    Reply
  • Lauren @ 40Apples
    September 16, 2010 · 1:42PM:
    Those look awesome. And what a fun birthday weekend you have ahead of you! Safe travels !
    Reply
  • Raychel September 16, 2010 · 2:25PM:
    Hey these look great. I just have a question- do you think I could use stevia instead of sugar? (I'm a poor college student and trying to use only ingredients I have on hand to make things). Thanks
    Reply
    • Anne P
      September 16, 2010 · 4:24PM:
      I'd recommend just buying some sugar - it's cheap :)
      Reply
  • Kris S September 16, 2010 · 2:44PM:
    Have a great Bday weekend! :)
    Reply
  • Heather C
    September 16, 2010 · 2:53PM:
    I've made the "regular" vs "Pastry" mistake so many times, haha. Must. Learn! So jealous of your roadtrip to DC!! I'd love to come hop on that trail with you! Enjoy the weekend birthday girl :)
    Reply
  • Maren
    September 16, 2010 · 3:11PM:
    Spiced butter nut squash?!?! Must try. I stole your idea of using oats to top breads and muffins because it makes them look so pretty.
    Reply
  • Lisa (bakebikeblog)
    September 16, 2010 · 6:08PM:
    oooh talk about tasty!!!!
    Reply
  • Lee
    September 16, 2010 · 9:13PM:
    Ooh, I have a can of butternut squash puree that I don't know what to do with. Perfect. Happy early b-day!
    Reply
  • Jen Robinson September 16, 2010 · 9:14PM:
    What is the difference in pastry vs. regular flour? And how does it affect the outcome of the recipe?
    Reply
    • Anne P
      September 17, 2010 · 10:17AM:
      Whole wheat pastry flour makes for a much lighter, fluffier muffin/bread. If you sub it out for regular whole wheat flour in my recipes, you will end up with a very dense, heavy, gummy muffin. Boo!
      Reply
      • Jen Robinson September 17, 2010 · 10:36AM:
        That MIGHT explain the disaster that was my first attempt at your banana muffins... haha! i may need to invest in pastry flour... Do you know why, like scientifically/chemically, it makes a difference?
        Reply
        • Anne P
          September 17, 2010 · 10:40AM:
          Lol Jenny!!! That would absolutely be why they were a disaster. I'm not sure why scientifically... don't ask me questions like that until I'm done with school :) My guess would just be that it's a much denser, heavier flour though!
          Reply
  • Biz
    September 16, 2010 · 9:36PM:
    Those muffins look delicious! Just found you playing Foodbuzz food project roulette - so many food blogs, not enough time! :D Have a great lunch with your grandma!
    Reply
  • yummiee cupcake
    September 16, 2010 · 10:24PM:
    those are preetttyyyy... i have all the ingredients and i might make them this weekend!!! cute blog!!
    Reply
  • DHP September 17, 2010 · 12:02AM:
    Enjoy what sounds like it will be a great weekend. Hope the weather cooperates for you!
    Reply
  • Midgetkeeper
    September 17, 2010 · 1:02AM:
    Our couches have the same pillows! We've had them for almost 3 years and we're doing a living room make over and the pillows are about to go but the couches have held up well so we're keeping them. Enjoy!
    Reply
  • kate
    September 17, 2010 · 10:43AM:
    I need to add some squash to my muffins! Im such a terrible baker, but if I find easy enough recipes Im willing to give it a go!
    Reply
  • Adventurer September 17, 2010 · 12:05PM:
    These look awesome. Thanks for sharing them with us. And enjoy the weekend...
    Reply
  • Jessica @ The Process of Healing
    September 17, 2010 · 10:06PM:
    They sound incredible!
    Reply
  • KaraHadley
    September 20, 2010 · 12:03AM:
    i love your muffin recipes! how do you think these would do if i subbed out the egg and instead used a little more banana/squash or even applesauce? i really want to vegan-ize these!
    Reply
    • Anne P
      September 20, 2010 · 8:34AM:
      That would probably work! You could also try the flax egg (http://www.theppk.com/veganbaking.html). Let me know how it works out!
      Reply
  • Kori
    November 7, 2017 · 10:36AM:
    I happen to have a butternut squash at home, so these sound like the perfect use for half of it! Hello baking on Sunday. :) Thank you, Anne!
    Reply
    • Anne
      November 7, 2017 · 10:38AM:
      Let me know how you like them! :)
      Reply
      • Kori
        November 7, 2017 · 10:43AM:
        I certainly will! I've tried to refresh my page, but the recipe won't show. Is it an error on my end. Sorry that I can't get it to load!
        Reply
        • Anne
          November 7, 2017 · 10:44AM:
          That's strange - it's showing up fine on mine! What browser are you using?
          Reply
          • Kori
            November 7, 2017 · 11:02AM:
            I tried sending an email, but now my Yahoo isn't working. Haha, it must not be my morning. I am trying to use Internet Explorer on my work computer and Safari on my phone. I imagine it must be something on my end, but I'm not very tech saavy.
            Reply
            • Anne
              November 7, 2017 · 12:56PM:
              I think it should be working now - can you look again and see if the recipe is viewable? I think the error was on my end!
              Reply
              • Kori
                November 7, 2017 · 12:58PM:
                It’s there now. You’re the best, thanks!
                Reply
                • Anne
                  November 7, 2017 · 12:59PM:
                  Thank you for letting me know it wasn't showing up on your end - I appreciate it! :) I switched to a new recipe plugin recently and I'm still figuring it out!
                  Reply
  • Mary November 7, 2017 · 11:20AM:
    Have you ever tried to "grind" white whole wheat flour down further in a food processor to get it close to pastry style? I have an over abundance of King Author "white" whole wheat and would like to try to use some of it up in this wonderful recipe? Thoughts from out there??
    Reply
    • Anne
      November 7, 2017 · 12:05PM:
      I haven't, but often white whole wheat flour is more soft/less dense than regular whole wheat anyway, so I bet it would work in this recipe! Try it and let me know!
      Reply
  • Christine November 7, 2017 · 11:54AM:
    These muffins sound delicious! But I'm having the same issue as Kori. The recipe is not showing up :( I've tried Safari and Google Chrome.
    Reply
    • Anne
      November 7, 2017 · 12:55PM:
      Do you mind trying again now and letting me know if I fixed it? I switched to a new recipe plugin recently and I'm still figuring it out... think I had a setting wrong but it should be fixed now! :)
      Reply
      • Christine November 7, 2017 · 12:57PM:
        Yes! I can see the recipe now ^_^ Thank you
        Reply
        • Anne
          November 7, 2017 · 12:58PM:
          Yay! Thank you for checking for me! Enjoy :)
          Reply
  • Emily @ Pizza & Pull-Ups
    November 7, 2017 · 12:26PM:
    I love butternut squash, I will have to give these a try.
    Reply
    • Anne
      November 7, 2017 · 12:56PM:
      Let me know how you like them! :)
      Reply
  • Kelli @ Hungry Hobby
    November 8, 2017 · 10:56AM:
    I picked up a can of butternut squash the other day! I always intend to sue it and then forget!
    Reply
    • Anne
      November 8, 2017 · 11:26AM:
      Use it for this recipe and let me know how you like it! :)
      Reply
  • priya
    November 8, 2017 · 2:14PM:
    these sound so good! do you know of a good way to replace the egg? i'm not sure since flax is used in the dry ingredients. i'm almost wondering if i could leave it out, since theres already flax an mashed bananas in it?
    Reply
    • Anne
      November 8, 2017 · 2:49PM:
      I wouldn't leave it out - you could do a flax egg instead, though!
      Reply
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anne mauney fannetastic food
Hi, I’m Anne! I'm a Washington D.C. based Registered Dietitian, mother, runner, and lover of travel, adventure, and the great outdoors. I've been blogging since 2009, sharing a mix of lifestyle content, recipes, and fitness tips. Come for the recipes – stay for the fun!
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