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Delicious And Easy Butternut Squash Muffin Recipes

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Butternut Squash Muffins Southern Made Simple Recipe in 2020 Butternut squash muffins
Butternut Squash Muffins Southern Made Simple Recipe in 2020 Butternut squash muffins from www.pinterest.com

Description

If you’re looking for a healthier breakfast option or a sweet snack, then these butternut squash muffins are the perfect solution. They’re moist, tender, and bursting with flavors such as cinnamon, nutmeg, and ginger. These muffins are also a great way to sneak in some extra veggies into your diet.

Prep Time

The prep time for these easy butternut squash muffins is about 15 minutes.

Cook Time

The cook time is around 25 minutes.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup butternut squash puree
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract

Equipment

  • Muffin tin
  • Parchment paper muffin liners
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Muffin scoop

Method

  1. Preheat the oven to 350°F and line a muffin tin with parchment paper muffin liners.
  2. In a large mixing bowl, whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In another mixing bowl, whisk together the eggs and brown sugar until combined.
  4. Add in the applesauce, butternut squash puree, milk, vegetable oil, and vanilla extract. Mix until well combined.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
  6. Using a muffin scoop, divide the batter evenly among the muffin cups.
  7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If you don’t have any butternut squash puree, you can make your own by roasting a butternut squash until it’s soft and then pureeing it in a food processor or blender.
  • You can also substitute the butternut squash puree with canned pumpkin puree.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Nutrition Info

  • Serving size: 1 muffin
  • Calories: 170
  • Total fat: 6g
  • Saturated fat: 1g
  • Cholesterol: 28mg
  • Sodium: 200mg
  • Total carbohydrates: 26g
  • Dietary fiber: 2g
  • Sugars: 9g
  • Protein: 4g

Recipes FAQ

What can I substitute for butternut squash puree?

You can use canned pumpkin puree as a substitute for butternut squash puree.

Can I freeze these muffins?

Yes, you can freeze these muffins for up to 3 months.

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can use all-purpose flour instead of whole wheat flour.

Recipe Tips

  • Be sure not to overmix the batter, or the muffins will turn out tough and dense.
  • If you prefer a sweeter muffin, you can increase the amount of brown sugar to 3/4 cup.
  • You can also add chopped nuts or raisins to the batter for added texture.
  • For a gluten-free version, you can substitute the all-purpose and whole wheat flour with a gluten-free flour blend.

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