Description
Deliciously moist and wholesome butternut squash muffins made with a blend of oats, flour, and warm spices. These muffins combine the natural sweetness of butternut squash and maple syrup, complemented by Greek yogurt and applesauce for added moisture and tenderness. Perfect for a healthy breakfast or snack option, these muffins bake quickly and are easy to make with simple pantry ingredients.
Ingredients
Wet Ingredients
- 1 cup butternut squash puree (canned or cooked and mashed)
- 2 eggs
- ¼ cup maple syrup
- ¼ cup unsweetened applesauce
- ½ cup plain Greek yogurt
- ⅓ cup extra virgin olive oil
- 1 teaspoon vanilla paste
Dry Ingredients
- 1 cup all purpose flour (can sub gluten free all purpose)
- 1 cup old fashioned oats (get gluten free if needed)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice (can sub cinnamon)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C). Prepare your muffin tray by either using a silicone muffin tray or silicone liners. If you don’t have silicone liners, grease or spray paper liners and place them into a regular muffin tray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the butternut squash puree, eggs, maple syrup, unsweetened applesauce, plain Greek yogurt, extra virgin olive oil, and vanilla paste until well combined and smooth.
- Combine Dry Ingredients: In a separate small bowl, mix the all-purpose flour, old fashioned oats, baking powder, salt, and pumpkin pie spice (or cinnamon) thoroughly to distribute the leavening and spices evenly.
- Combine Batter: Add the dry ingredients to the wet ingredients bowl. Stir gently with a whisk or spatula until just combined. The batter will remain slightly lumpy due to the oats—avoid overmixing to keep the muffins tender.
- Fill Muffin Cups: Using an ice cream scoop or spoon, evenly distribute the batter into each muffin cavity, filling approximately ¾ full to allow room for rising during baking.
- Bake Muffins: Place the muffin tray on the center rack of the preheated oven. Bake for 19 to 23 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly browned.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the muffin tray for a few minutes. Then transfer them to wire racks to cool completely before serving.
- Enjoy and Review: Enjoy your tasty butternut squash muffins! Don’t forget to leave a rating or review by tapping the stars on the recipe card or commenting at the end of the post.
Notes
- Using a silicone muffin tray or liners helps prevent sticking and makes cleanup easier.
- You can substitute pumpkin pie spice with cinnamon for a simpler spice profile.
- For a gluten-free version, use gluten-free all-purpose flour and certified gluten-free oats.
- Ensure not to overmix the batter to keep muffins tender and light.
- Butternut squash puree can be homemade by roasting or boiling squash and mashing it, or you can use canned puree for convenience.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Breakfast, Snack, Baked Goods
- Method: Baking
- Cuisine: American
