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Butternut Squash Muffins

Delicious and moist butternut squash muffins, perfect for breakfast or a snack.
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Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 cup Butternut squash puree
  • 2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • ½ cup Vegetable oil
  • 1 cup Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract

Instructions 

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix the butternut squash puree, vegetable oil, sugar, eggs, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
  5. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2000IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

Keywords

Butternut Squash, Muffins
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