5 from 15 votes
Butternut Squash Muffins
Butternut Squash Muffins incorporate finely processed fresh squash blended with brown sugar, eggs, flour, spices like cinnamon and nutmeg, olive oil, and baking powder to create moist, spiced muffins. They bake until golden and a skewer inserted comes out clean. The muffins have a tender crumb with autumnal flavors from the squash and warm spices.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
12
muffins
Calories:
341 kcal
Course:
Breakfast, Snacks, Brunch
Cuisine:
American
Ingredients
- 14 ounces butternut squash deseeded, with or without the skin, and chopped, weight 400g
- 10 ½ ounces light brown sugar 300g
- 4 egg large
- salt
- 10 ½ ounces plain flour
- 2 teaspoons baking powder
- ¼ teaspoon nutmeg
- 1-2 teaspoons ground cinnamon to taste
- ¾ cup 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
- Choose ripe butternut squash that is firm and free of soft spots for best results.
- Peel the squash if its skin is thick or tough before processing for a smoother muffin texture.
- Mix ingredients just until combined to avoid overmixing, which can toughen the muffins.
- Check doneness by inserting a wooden skewer; it should come out clean when muffins are fully baked.
- Cool muffins on a wire rack to prevent sogginess from steam build-up.
- Store muffins in an airtight container at room temperature for 2-3 days or refrigerate up to a week to maintain freshness.
Nutrition Information
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%)
Nutrition Facts
Serving: 12 muffins
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.