Easy Butternut Squash Muffins
Deliciously moist muffins made with fresh butternut squash, ideal for breakfast or a snack.
Ingredients
Main Ingredients
- 1.25 cups mashed butternut squash Use fresh, cooked butternut squash.
- 0.75 cups brown sugar Light or dark brown sugar works well.
- 0.5 cups vegetable oil Can substitute with melted coconut oil.
- 2 large eggs
- 1.5 cups all-purpose flour Sifted for best results.
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp cinnamon For a warm spice flavor.
- 0.25 tsp nutmeg Freshly grated if possible.
- 0.25 tsp salt
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine mashed butternut squash, brown sugar, and vegetable oil. Mix until smooth.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined; don’t overmix.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Enjoy these muffins plain, or add a sprinkle of walnuts for a crunchy texture!
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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