0 from 15 votes
Butternut Squash Muffins
The whole family will love these Butternut Squash Muffins!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 341 kcal
Course:
Breakfast , Snacks , Brunch
Cuisine:
American
Ingredients
- 14 ounces (400g) butternut squash deseeded, with or without the skin, and chopped
- 10 ½ ounces (300g) light brown sugar
- 4 large eggs
- salt
- 10 ½ ounces (300g) plain flour
- 2 teaspoons baking powder
- ¼ teaspoon nutmeg
- 1-2 teaspoons ground cinnamon to taste
- ¾ cup (175ml) olive oil
Instructions
- Preheat the oven to 350 degrees F / 180 degrees C / fan-assisted 160 degrees C / gas 4.
- Line your muffin tins with paper liners.
- Blend the butternut squash in a food processor until it is finely chopped.
- Add in the sugar and eggs and blend until well mixed.
- Add in a pinch of salt, flour, baking powder, nutmeg, cinnamon and olive oil. Blend again until just combined. Do not over-mix.
- Fill the muffin tins with the batter and bake for about 25 minutes or until cooked (i.e. if you stick a wooden skewer through it comes out clean).
- Let the muffins cool a bit on a wire rack before serving (if you can wait that long).
Cup of Yum
Notes
- Select a ripe butternut squash. It should be firm, without any soft spots or blemishes.
- While the recipe mentions that you can leave the skin on, peeling the squash is advisable if it has a tough or thick skin.
- When combining the dry ingredients with the wet ones, be cautious not to overmix the batter. Overmixing can result in tough muffins.
- Keep a close eye on the muffins towards the end of the suggested baking time. Muffins are done when a wooden skewer or toothpick inserted into the center comes out clean.
- Allow the muffins to cool on a wire rack after baking. This prevents them from becoming soggy due to trapped steam.
- Storage - keep in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.
Nutrition Information
Calories
341kcal
(17%)
Carbohydrates
48g
(16%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
55mg
(18%)
Sodium
30mg
(1%)
Potassium
265mg
(8%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
3596IU
(72%)
Vitamin C
7mg
(8%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 341
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 30mg | 1% |
| Potassium | 265mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 3596IU | 72% |
| Vitamin C | 7mg | 8% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.