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!
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)
- Baking Soda
- Wet ingredients:
- Pureed butternut squash (canned or fresh)
- Dried cranberries (or chocolate chips)
- Milk (or non-dairy alternative)
- Very ripe bananas
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!
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 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!
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?
- 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
- 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
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.