Indulge in the warm, comforting flavors of fall with our Healthy Butternut Squash Muffins! These delightful treats are not only a delicious way to satisfy your sweet tooth, but they also pack a nutritious punch, making them the perfect guilt-free snack or breakfast option. Imagine biting into a soft, moist muffin that’s bursting with the rich taste of butternut squash and the sweetness of honey or maple syrup. Whether you’re looking to impress guests at brunch or simply want to enjoy a wholesome treat at home, these muffins are sure to become a staple in your kitchen. Ready to elevate your baking game? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup butternut squash puree
- 1/2 cup honey or maple syrup
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine the butternut squash puree, honey (or maple syrup), vegetable oil, eggs, and vanilla extract. Whisk together until smooth and well incorporated.
- In a separate bowl, sift together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Mix dry ingredients thoroughly to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula. Mix just until the ingredients are combined. Be careful not to overmix, as this can make the muffins tough.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes. To check for doneness, insert a toothpick into the center of a muffin - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with a light sprinkle of cinnamon or drizzle with a small amount of honey before serving.
Tips
- Choose Fresh Ingredients: For the best flavor, use fresh butternut squash puree. If you have the time, roast a butternut squash and blend it into a smooth puree for an extra depth of taste.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so be gentle!
- Customize Sweetness: Feel free to adjust the sweetness by varying the amount of honey or maple syrup. You can also add a touch of brown sugar for a richer flavor.
- Add-ins Galore: Consider adding walnuts, chocolate chips, or dried cranberries for an extra twist. These ingredients can complement the flavors of the muffins beautifully.
- Check for Doneness: Ovens can vary, so keep an eye on your muffins as they bake. Use the toothpick test for perfect results—insert it into the center, and if it comes out clean, they’re ready!
- Storage Tips: Store any leftover muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage. Just reheat in the oven for a few minutes to enjoy that fresh-baked taste!
Nutrition Facts
Calories: 210kcal
Carbohydrates: 28g
Protein: 4g
Fat: 10g
Saturated Fat: g
Cholesterol: 35mg
