Oh, the smell of fall baking! Nothing beats it, right? Especially when it involves warm spices and something comforting like muffins. These spiced butternut squash muffins are seriously my new obsession. They’re like a hug in muffin form! I love whipping up a batch on a chilly weekend morning – the whole house smells amazing. They’re totally perfect for breakfast, but honestly? They’re so good, they work as a holiday treat too.
My kids and I made these together last weekend, and even my picky eater devoured them! It’s so easy, even they can help. We might have made a little bit of a mess (oops!), but that’s part of the fun, isn’t it? Trust me, once you try these spiced butternut squash muffins, you’ll be hooked!
Why You’ll Love These Spiced Butternut Squash Muffins
Quick and Easy Spiced Butternut Squash Muffins
Seriously, who has time for complicated baking? These babies are ready in under 40 minutes! That’s from start to finish, people. Perfect for busy mornings!
Perfectly Spiced Butternut Squash Muffins for Fall
Cinnamon, nutmeg, cloves… mmm! The warm spices just scream “fall,” don’t they? My favorite part is that perfect balance – not too overpowering, just cozy.
Healthy Spiced Butternut Squash Muffins
Okay, muffins can be sneaky sometimes, but these are actually pretty good for you! Oat flour and maple syrup? Yes, please! A much better choice than those store-bought ones, trust me.
Gluten-Free Spiced Butternut Squash Muffins
Gluten-free friends, rejoice! These spiced butternut squash muffins are totally safe for you. Just make sure your oat flour is certified gluten-free, and you’re golden.
Moist and Delicious Spiced Butternut Squash Muffins
Nobody wants a dry muffin, right? These are seriously moist – almost cake-like! The butternut squash keeps them super tender, and the flavor is just… wow!
Ingredients for Your Spiced Butternut Squash Muffins
Alright, let’s gather our goodies! You’ll need: 1 1/2 cups oat flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp ground cloves – that’s our spice squad! For the wet stuff, grab 1 cup butternut squash puree, 1/2 cup maple syrup, 1/4 cup melted coconut oil (make sure it’s melted!), 2 large eggs, and a teaspoon of vanilla extract. Easy peasy!
How to Make Spiced Butternut Squash Muffins: Step-by-Step Instructions
Step 1: Prepare for Baking Spiced Butternut Squash Muffins
First things first, let’s get that oven preheating to 375°F (190°C). You don’t want to forget this step! While it’s warming up, line your muffin tin with paper liners. Makes cleanup a breeze, trust me! If you don’t have liners, just grease the muffin tin really well. Nobody likes a stuck muffin!
Step 2: Combine Dry Ingredients for Spiced Butternut Squash Muffins
Now, grab a large bowl – the bigger, the better (less mess!). Toss in your oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Give it all a good whisk. This makes sure everything’s evenly distributed, so you don’t get a mouthful of baking soda in one bite. Yuck!
Step 3: Mix Wet Ingredients for Spiced Butternut Squash Muffins
In a separate bowl (another one to wash, I know!), whisk together your butternut squash puree, maple syrup, melted coconut oil, eggs, and vanilla extract. Make sure the coconut oil isn’t too hot, or it might cook the eggs a little. We don’t want scrambled eggs in our muffins!
Step 4: Combine Wet and Dry for Best Spiced Butternut Squash Muffins
Okay, here comes the slightly tricky part. Pour the wet ingredients into the dry ingredients. Now, stir gently until *just* combined. Don’t overmix! Seriously, this is important. Overmixing makes tough muffins, and nobody wants that. A few streaks of flour are totally fine.
Step 5: Bake Your Spiced Butternut Squash Muffins to Perfection
Fill those muffin liners about 2/3 full. You want to leave a little room for them to rise. Pop the muffin tin into the preheated oven and bake for 18-20 minutes. To check if they’re done, stick a wooden skewer into the center of a muffin. If it comes out clean, you’re good to go! If not, bake for another minute or two. Keep an eye on them!
Step 6: Cool and Enjoy Your Spiced Butternut Squash Muffins
Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This stops them from getting soggy on the bottom. Then… enjoy! These spiced butternut squash muffins are best enjoyed warm, but they’re also delicious at room temperature.
Tips for Perfect Spiced Butternut Squash Muffins
Measuring Ingredients Accurately for Spiced Butternut Squash Muffins
Okay, listen up! Baking is like a science, right? So, measuring accurately really matters. Don’t just eyeball it! Grab those measuring cups and spoons and level things off. Trust me, it makes a difference in how these spiced butternut squash muffins turn out!
Don’t Overmix the Batter for Best Spiced Butternut Squash Muffins
I mentioned this before, but it’s worth repeating: DON’T OVERMIX! Seriously. Overmixing develops the gluten in the oat flour, and you’ll end up with tough, chewy muffins. Not what we’re going for. Just stir until everything’s *barely* combined. A few streaks are fine!
Checking for Doneness of Your Spiced Butternut Squash Muffins
That wooden skewer test is your best friend here. Stick it into the center of a muffin. If it comes out clean (or with just a few moist crumbs), you’re good! If it’s got wet batter on it, bake ’em for another minute or two and check again. Ovens can be weird, so keep an eye on things!
Ingredient Notes and Substitutions for Spiced Butternut Squash Muffins
Butternut Squash Puree Substitutions for Spiced Butternut Squash Muffins
Alright, so what if you don’t have butternut squash on hand? No stress! Pumpkin puree works like a charm in these spiced butternut squash muffins. Seriously, you won’t even notice the difference! Just make sure it’s 100% pumpkin puree, not pumpkin pie filling. That stuff’s got extra sugar and spices we don’t need.
Oat Flour Substitutions for Gluten-Free Spiced Butternut Squash Muffins
Oat flour gives these such a nice texture, but if you’re out, don’t panic! You *could* try another gluten-free flour blend. Almond flour would probably work okay, but they might be a little more dense. Honestly, though? I really recommend sticking with the oat flour if you can. It’s just perfect!
Storing Your Spiced Butternut Squash Muffins
Okay, so you’ve baked these amazing spiced butternut squash muffins. What if you have leftovers (if!)? Just pop them in an airtight container. They’ll keep at room temperature for up to 3 days. Or, for longer storage, you can totally freeze them! Just wrap them individually in plastic wrap first. When you’re ready to eat, thaw them at room temperature or warm them up in the microwave for a few seconds. Yum!
Spiced Butternut Squash Muffins: Frequently Asked Questions
Can I freeze these Spiced Butternut Squash Muffins?
Absolutely! Freezing is your friend. Just let those spiced butternut squash muffins cool completely, then wrap them individually in plastic wrap before popping them into a freezer bag. They’ll keep for a couple of months. When you’re ready for a treat, just thaw one at room temperature or give it a quick zap in the microwave. Easy peasy!
How do I make these Spiced Butternut Squash Muffins vegan?
Good question! To make these babies vegan, you’ll need to swap out the eggs. You could try using flax eggs (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg and let it sit for a few minutes to thicken). Also, make sure your maple syrup is the real deal – some brands sneak in honey! These vegan squash muffins will still be super moist and delicious, I promise!
What can I add to these Spiced Butternut Squash Muffins for extra flavor?
Ooh, now you’re talking! I love adding a handful of chopped walnuts or pecans for some crunch. Chocolate chips are *always* a good idea, right? A little sprinkle of cinnamon sugar on top before baking adds a nice touch too. Get creative with those fall spice muffins!
Are these Spiced Butternut Squash Muffins good for breakfast?
Are you kidding? They’re *perfect* for breakfast! They’re not too sweet, they’re packed with good-for-you ingredients like oat flour and butternut squash, and they’ll keep you full until lunchtime. Plus, they’re so easy to grab and go on busy mornings. These butternut breakfast muffins are a total win!
Nutritional Information for Spiced Butternut Squash Muffins
Okay, so here’s the lowdown on what’s inside these spiced butternut squash muffins. Each muffin clocks in at around 180 calories, with 8g of fat, 4g of protein, and 25g of carbs. There’s also about 10g of sugar. Keep in mind, these are just estimates, okay? It can vary a bit depending on the exact ingredients you use. But hey, at least you know what you’re getting into!
Enjoyed this Spiced Butternut Squash Muffin Recipe?
Yay! I’m so glad you gave these spiced butternut squash muffins a try! If you loved them as much as my family does, please, please leave a comment below! I’d love to hear what you think. And hey, if you’re feeling extra generous, give the recipe a rating! Sharing is caring, so spread the muffin love on social media too!
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Spiced Butternut Squash Muffins: Fail-proof Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy these moist and flavorful spiced butternut squash muffins. They are perfect for a fall breakfast or a holiday treat.
Ingredients
- 1 1/2 cups oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup butternut squash puree
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine butternut squash puree, maple syrup, melted coconut oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fill muffin liners about 2/3 full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute pumpkin puree for butternut squash puree.
- Store muffins in an airtight container at room temperature for up to 3 days.
- For gluten-free option, ensure your oat flour is certified gluten-free.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg