Chai-Spiced Butternut Squash Muffins with Salted Honey Glaze

The muffin queen is back with one of my absolute favorite muffins of ALL freaking time.

I don’t say that lightly, considering how many delicious, healthy muffin recipes I have on the blog. There are certainly plenty to choose from, but these butternut squash muffins are simply OUTSTANDING and one of those recipes I kept making over and over again for weeks.

*Pours a cup of coffee, inhales a butternut squash muffin*

This recipe began when I was sitting on my computer staring over my kitchen island at a lonely butternut squash on the counter. I thought to myself, why not throw it in a muffin and see what happens? Maybe add some brown butter and chai spices? Oh, and what about a ridiculously easy sweet and salty glaze, too? Safe to say, these turned out better than I could’ve ever imagined.

How to roast butternut squash for muffins

First, be sure to check out our tutorial on how to peel & cut butternut squash, then I recommend following my instructions on how to roast a halved butternut squash here. You’ll end up with tender, sweet butternut squash flesh that can easily be mashed for these muffins. Just make sure you discard the skin before adding to the muffin batter.

Ingredients in these butternut squash muffins

These easy butternut squash muffins are made with simple ingredients you likely already have in your cupboard:

• Butternut squash: you’ll need some finely mashed butternut squash, so use the tutorial above to roast your squash and mash it up!
• Brown butter: I love the nutty, caramel flavor brown butter brings to these muffins. If you haven’t browned butter before, you can check out my tutorial here.
• Eggs: you’ll need 2 eggs in this muffin recipe to get the right texture.
• Honey: the muffins themselves are naturally sweetened with honey, and you’ll add some to the delicious glaze as well.
• Milk: you’ll need a little milk for extra moisture in the muffins.
• Flour: I love using whole wheat pastry flour in my muffin recipes because it has the nutritional value of whole wheat flour, but is much airier and lighter.
• Chai spices: I absolutely love making homemade chai spices. All you need is cinnamon, ground ginger, cardamom, and allspice. Each muffin bite tastes like a chai latte with a hint of honey.
• Baking staples: don’t forget the vanilla extract, baking soda, and salt.
• For the glaze: we’re mixing up powdered sugar, honey, a little melted butter, and salt for the perfect salted honey glaze.

What do butternut squash muffins taste like?

These butternut squash muffins taste very similar to pumpkin or sweet potato muffins, especially if you roast the butternut squash first, as it adds a nice sweetness.

If you’re not into chai spices, don’t worry, you can leave them out and just add 1 1/2 teaspoons of cinnamon instead, or use 1 1/2 teaspoons of pumpkin pie spice. But trust me when I tell you that the chai spices really do take these muffins to the next level.

Simple ingredient swaps

I recommend sticking with the recipe the best as you can to ensure super delicious, fluffy muffins, but here are some easy ingredient swaps that will also work well:

• For the butternut squash: yes, you can also use roasted acorn squash, sweet potato, or even pumpkin! Learn how to make homemade pumpkin puree here.
• For the honey: feel free to use maple syrup instead of honey in the recipe and in the glaze if you’d like.
• For the whole wheat pastry flour: white whole wheat flour will work, or you can use all-purpose flour. Another great option is to use 1 cup whole wheat flour and 3/4 cup all-purpose flour.

Can I make them vegan or gluten-free?

• To make vegan: use melted and cooled coconut oil or melted vegan butter instead of regular butter, and use two flax eggs instead of regular eggs. Please note that you cannot brown vegan butter. The glaze is best when made with vegan butter instead of coconut oil!
• To make gluten-free: please note that I have not tested these muffins with a gluten-free substitute, but I suspect that chickpea flour, oat flour (try out homemade tutorial), or a 1:1 gluten-free baking flour might work. Let me know in the comments if you try it!

Don’t forget these muffin-baking tips

• Use room temp ingredients. Be sure to cool the brown butter to room temperature and bring your eggs to room temperature so that they don’t coagulate when you mix the wet ingredients.
• Whisk in the brown butter well. After adding the brown butter to the wet ingredients, whisk well so that it gets nice and incorporated. This prevents separation.
• Don’t overmix the batter. Once you add the dry ingredients to the wet, mix until just combined. Overmixing can create a dense, gummy texture.
• Cool muffins before glazing. Be sure your muffins are at room temp before adding the glaze so that it doesn’t seep right into them!

How to store & freeze muffins

• To store: feel free to keep these healthy butternut squash muffins at room temperature for one day, then I recommend storing them in the refrigerator. Feel free to warm them up in the microwave.
• To freeze: allow the muffins to cool completely, then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.

Tools you’ll need

• Mixing bowls
• Saucepan
• Wooden spoon
• Whisk
• Muffin pan
• Muffin liners
• Nonstick cooking spray
• Wire rack

Get all of my kitchen essentials here!

More muffin recipes you’ll love

• Nourishing Almond Butter Double Chocolate Pumpkin Muffins (that taste like CAKE!)
• ABC Muffins (apple, banana, carrot muffins!)
• Outrageously Good Pumpkin Protein Muffins
• Healthy Gingerbread Muffins
• Pumpkin Zucchini Muffins with Cinnamon Cream Cheese Frosting

Get all of our delicious muffin recipes here!

I know you’re going to love these butternut squash muffins, please let me know if you make them by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy, xo.

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Chai-Spiced Butternut Squash Muffins

4.81 from 42 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

ServesServes 12 muffins

Fluffy butternut squash muffins infused with homemade chai spices, then topped with a simple salted honey glaze that truly takes these to the next level. These fall inspired, freezer-friendly butternut squash muffins are easy to make and have hints of caramel flavor thanks to a touch of brown butter. Perfect with a cup of coffee!

Ingredients

• ⅓ cup (75g) salted butter
• 1 heaping cup finely mashed or pureed roasted butternut squash (can also sub sweet potato or pumpkin)
• 2 large eggs, at room temperature
• ½ cup (168g) honey (or sub pure maple syrup)
• 3 tablespoons unsweetened almond milk (or milk of choice)
• 2 teaspoons vanilla extract
• 1 ¾ cups (210g) whole wheat pastry flour or white whole wheat flour*
• 1 teaspoon baking soda
• 1 ½ teaspoons cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon cardamom
• ½ teaspoon allspice
• ¼ teaspoon salt
• For the salted honey glaze:
• ½ cup (57g) powdered sugar
• 1 tablespoon honey (or sub pure maple syrup)
• 1 tablespoon butter, melted
• Pinch of sea salt

Instructions

• Prep your pan: Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent sticking.
• Brown the butter: Add butter to a saucepan and place over medium heat. The butter will begin to crackle and then foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 5-10 minutes or until cool enough to touch.
• Mix the wet ingredients: In a large bowl, add the finely mashed butternut squash, eggs, honey, almond milk and vanilla extract. Whisk together until smooth. Mix in the cooled brown butter.
• Whisk the dry ingredients: In a separate large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, ginger, cardamom, allspice and salt. Add dry ingredients to wet ingredients and mix until just combined. Divide batter evenly between the muffin liners.
• Bake: Bake for 20-25 minutes or until a tester comes out clean or with just a few crumbs attached. Allow muffins to cool in pan for a few minutes, then remove and transfer to a wire rack to cool completely.
• To make the salted honey glaze: in a small bowl, mix together the powdered sugar, honey and melted butter until smooth. Add a pinch of sea salt. Glaze should be thick. If it’s too thick, add 1 teaspoon of milk. Spoon about ½ tablespoon glaze onto each muffin. Enjoy! Makes 12.

Recipe Notes

If you don’t have butternut squash puree, feel free to substitute sweet potato, honey nut squash, acorn squash or pumpkin puree. They will all work out very similarly!

If you don't have whole wheat pastry flour, then feel free to use white whole wheat flour, all purpose flour, or sub 1 cup whole wheat flour + 3/4 cup all purpose flour.

To make the muffins vegan: Use melted and cooled coconut oil or melted vegan butter instead of regular butter. You’ll also need to use two flax eggs (2 tablespoon flaxseed meal + 6 tablespoons water). The glaze is best when made with vegan butter.

To make the muffins gluten free: I suggest a 1:1 gluten free baking flour. I haven’t not tested these muffins to be gluten free so I can’t be certain what substitutions will or will not work properly.

If you're not into chai spices, don't worry, you can leave them out and just add 1 1/2 teaspoons of cinnamon instead, or use 1 1/2 teaspoons of pumpkin pie spice. But trust me when I tell you that the chai spices really do take these muffins to the next level.

Nutrition

Serving: 1muffin (with glaze)Calories: 202calCarbohydrates: 32.8gProtein: 3.2gFat: 7.2gSaturated Fat: 4gFiber: 2.5gSugar: 17g

This post was originally published on November 19, 2019, republished on October 12, 2021, and republished on October 29th, 2025.