With a dose of butternut squash and apple butter, these Butternut Squash Muffins pack a lot of flavor, moisture, and nutrition in one easy to eat, delicious package. They’re a healthy muffin to serve at any time of the day.

butternut squash muffins on wire rack

Butternut Squash Muffins

The warm spices of fall pair with butternut squash puree in these easy muffins. They’re just sweet enough to be enticing and have whole grains in the mix.

I love making super healthy muffins that can be breakfast, a snack, or an easy side dish. In fact, muffins are one of the things I make almost every week because I love having them on hand in the fridge. Let’s be real… sometimes us parents need a hand-held meal just as fast as the kids do!

We love them as an easy breakfast or as a side with soup or chili.

TIP: With both a vegetable and a fruit packed inside, these are an extra-nutritious snack.

ingredients in butternut squash muffins

Ingredients You Need

Here’s what you’ll need to make these healthy muffins:

how to make butternut squash muffins step by step

Step-by-Step Instructions

Here’s a look at the easy process involved in making this muffin recipe. Scroll down to the bottom of the post for the full information.

  1. Preheat the oven and grease a muffin tin.
  2. Stir together the dry ingredients and the wet ingredients in two separate bowls.
  3. Spoon the batter evenly into the muffin cups,.
  4. Bake until a cake tester inserted into the center comes out cleanly.

TIP: You can bake these ahead of time and warm for 10 seconds in the microwave and serve whenever you’d like!

butternut squash muffins cooling on rack

Frequently Asked Questions

What kind of butternut squash is best in these muffins?

You can use any mashed butternut squash puree—either a regular kind, baby food puree, or canned butternut squash.

Can I make these ahead of time?

Yes! They store for 3-5 days in the fridge in an airtight container or in the freezer for up to 3 months stored in a zip top bag. Thaw in the fridge or briefly in 15 second increments in the microwave.

What kind of icing do you add?

I sometimes mix together ¼ cup powdered sugar with 1-2 teaspoons milk and drizzle it over the top for an extra bit of fun.

What should I serve these with?

These healthy muffins are good on their own, topped with a little cream cheese, or smeared with nut butter. (You’d also be well-served serving them warm topped with a little butter!)

sliced butternut squash muffins on pink plate

Best Tips for Success

I’d love to hear your feedback on this recipe if you try it out in your home, so please comment below!

This post was first published November 2018.

butternut-squash-muffins-on-wire-rack

Butternut Squash Muffins

These moist muffins are great on their own or topped with butter, honey, or apple butter. Try them for breakfast, snack, or as a side for dinner.
4.84 from 6 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Muffins
Calories 138kcal
Servings 10

Ingredients

  • 1 cup quick oats (or rolled oats ground briefly in the blender or food processor)
  • 1 cup whole wheat flour
  • 3/4 cup butternut squash puree
  • 1/3 cup milk
  • 1/3 cup apple butter or applesauce
  • 1/3 cup maple syrup
  • 2 tablespoons butter, melted and cooled (or canola oil)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 375 degrees F and grease 10 cups of a standard muffin tin.
  • Stir together all ingredients in a medium bowl.
  • Spoon the batter evenly into the muffin cups, using about ¼ cup batter in each one.
  • Bake for 20-22 minutes or until a cake tester inserted into the center comes out cleanly. Let rest in the pan for a few minutes, then remove from the pan and let cool on a wire rack.

Notes

  • Store for up to 5 days in an airtight container in the fridge or in a zip top freezer bag in the freezer for up to 3 months.
  • Use leftover mashed butternut squash or canned or baby food squash puree.
  • Top with apple butter, cream cheese, nut or seed butter, or regular butter as desired.
  • You can use pumpkin puree instead of butternut squash if desired.
  • Apple butter and applesauce work the same in this recipe.
  • Dairy-free: Use nondairy milk and neutral oil.
  • Gluten-free: Use a 1:1 style cup for cup gluten-free flour and certified gluten-free oats to make these gluten-free.

Nutrition

Serving: 1muffin, Calories: 138kcal, Carbohydrates: 22g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 123mg, Potassium: 150mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1250IU, Vitamin C: 2mg, Calcium: 82mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

Related Posts

Related Products

Share it with the world

Pin

Filed Under

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?




Comments

  1. 5 stars
    I added grated carrots, white chocolate chips and unsweetned coconut. Baked for 20 mins at 375 and came out great.

  2. 5 stars
    This was very tasty, I used homemade versions of the puree and the applesauce and the muffins turned great. Thank you so much for the recipe. It’s a keeper!

      1. 5 stars
        Hi! Just wondering since I I can’t really eat apple sauce if I could use Greek yogurt instead?!

    1. I haven’t, but I’ve had a lot of success with using 1/4 cup milk for each egg and adding 1/2 teaspoon baking soda. Let me know if you try that!

      1. These were delicious! My son has an egg allergy so I tried your suggestion above with the addition milk and baking soda and they came out great!

  3. I ran out of honey and do not have rice syrup or applesauce on hand (time to get to the grocery store!) Would maple syrup work as a sub for honey?

  4. Hi – I want to try this recipe but not sure if I should use the applesauce I have or buy apple butter. I know you said either can be used, but would one change the consistency over the other since apple butter is thicker?

    1. Since it’s a small amount, the using one or the other doesn’t change the consistency in any noticeable way.

    1. Ah, that was from an earlier version—I simplified things and forgot to adjust that sentence. Sorry for any confusion!

  5. I’m so curious about the muffin-pan link…. I’ve never noticed before that cupcake pans and muffin pans are different? I have one (presumable a cupcake pan) that I use for both. What’s the difference??

    Thanks!

    1. As far ask I know they are the same–I put the link in there since I often get questions about which one I use. And I use it for both cupcakes and muffins;)