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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.
Course Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Calories 138kcal


  • 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


  • 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 1/4 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.


  • 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.


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