Yoooooo 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? Uh huh honey, this is gonna be good.
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 muffin batter.
Key ingredients in butternut squash muffins
These easy butternut squash muffins are made with simple ingredients you likely already have in your cupboard. They’re fluffy, naturally sweetened and the perfect way to use up butternut squash (or acorn squash, sweet potato or pumpkin!). Here are a few key ingredients you’ll need to make these muffins extra special.
- Roasted butternut squash: After teaching you how to successfully cut a butternut squash and then roast it, I figure you can put those skills to use in these muffins!
- 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: These butternut squash muffins are naturally sweetened with honey, and have the most delicious salted honey glaze!
- Chai spices: I absolutely love making homemade chai spices. All you need is cinnamon, ginger, cardamom and allspice. Each muffin bite tastes like a chai latte with a hint of honey.
- 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 light.
Simple ingredient swaps
I recommend sticking with the recipe the best that 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!
How to brown butter for muffins
- Heat it up. Add butter to a small saucepan and place over medium heat. The butter will begin to melt, crackle, and then eventually foam.
- Keep whisking. While the butter is essentially “cooking” in your saucepan, make sure you whisk constantly.
- Watch the color. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens once it foams. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
- Let it cool. Immediately transfer the butter to a bowl to prevent burning, making sure you scrape all the butter from the pan. Set it aside to let it cool before using it in your recipe.
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 teaspoon 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.
How to store & freeze muffins
- To store: feel free to keep these healthy butternut squash muffins at room temp 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.
More muffin recipes you’ll love
- Nourishing Almond Butter Double Chocolate Pumpkin Muffins (that taste like CAKE!)
- Honey Cinnamon Walnut Banana Muffins
- Healthy Gingerbread Muffins
- Brown Butter Orange Pumpkin Muffins with Orange Glaze
- Healthy Chocolate Chip Sweet Potato Muffins
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.
Chai-Spiced Butternut Squash Muffins with Salted Honey Glaze
Ingredients
- 1/3 cup butter
- 1 heaping cup finely mashed or pureed roasted butternut squash (can also sub sweet potato or pumpkin)
- 2 large eggs, at room temperature
- 1/2 cup honey (or sub pure maple syrup)
- 3 tablespoons unsweetened almond milk (or milk of choice)
- 2 teaspoons vanilla extract
- 1 3/4 cups whole wheat pastry flour*
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cardamom
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- For the salted honey glaze:
- 1/2 cup powdered sugar
- 1 tablespoon honey (or sub pure maple syrup)
- 1 tablespoon butter, melted
- Pinch of sea salt
Instructions
- 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.
- 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.
- 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.
- 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 for 20-25 minutes or until 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
Nutrition
This post was originally published on November 19, 2019, and republished on October 12, 2021.
62 comments
Perfect timing! I am making the Butternut Squash and Brussels Sprouts Caesar Salad this week and have a ton of leftover squash. Def gonna use it in these muffins!
Perfect! Hope you love these!
I love, love, love your blog, and even though I’ve always tended to cook a lot like you do, you have taught me so much (your lower-sugar alternatives are way yummier than the originals). The only part I wish you would change, because I think it reinforces an unhealthy misbelief that causes a lot of people to constrain their diets, is the one about butter/saturated fat.
Tons to read out there on this, but basically this was an out and out fraudulent group of pseudo-facts based on junk science funded by none other than that artificial fat producers (ie, makers of Crisco) and the sugar lobbies.
Butter and animal fats are essential parts of a healthy diet. Especially if they come from humanely raised animals.
I’d love to see what new recipes you feature if you dig into this a little–the PURE study is a great place to start.
Thank you for all you! Best wishes for H&H new momhood 🙂
Hi Jenny! I’m a little confused on your comment, as this particular recipe you mention includes butter. Ambitious Kitchen is not about shaming any types of food, which is why I always provide alternative options in every type of recipes. bottom line: healthy means something different for everyone and I’m simply here to fuel your journey 🙂
These are excellent! I used pureed pumpkin to save time and a step and they are just the right amount of sweetness. Yummm! I will try these with pureed squash as well.
Perfect! So delicious 🙂
I made this tonight after having exactly 1 cup of leftover puréed roasted buttnernut squash that I used for pasta sauce and OMG..NOM. I used Bob’s Red Mill 1 to 1 gluten free baking flour and it turned out amazingggg!! I also used my roasted butternut squash purée that had been seasoned with some pepper and salt that I thought might taste weird In the muffins but you couldn’t tell at all once it got baked up in this deliciousness! Didn’t have cardamom so I subbed 1/4 tsp cinnamon and 1/4 tsp nutmeg to make up for the 1/2 tsp of cardamom and it was delish! Thanks for the amazing recipe as usual!
Perfect! Glad those swaps worked out – one of my new fav muffins!
We really enjoyed these. I’ve made pumpkin muffins aplenty but had never tried butternut squash. I really didn’t notice a difference. They were moist, delicious and well received at our small family gathering. Even my picky 4 year old ate them (on more than one occasion) and he has a total of about 10 things he’ll usually be okay with eating!
I’m glad everyone loved them and that they’re kiddo-approved! One of my favorite muffins for fall & winter.
Hi
I saw the recipe for the butternut squash muffins. I would like to substitute with gf flour ir almond flour. What would be the measurements if I wanted to do so. Thank you.
Happy holidays and a Happy New Year
Hi! I added some suggestions in the notes section of the recipe for making these gluten free 🙂 I suggest either chickpea flour, oat flour or a 1:1 gluten free baking flour. Just note that I haven’t tested these muffins to be gluten free so I can’t be certain what substitutions will or will not work properly.
A little dry and too sweet for me as written. I doubled the butter and salt, used 1/3 cup honey, whole milk instead of almond milk (1/4 cup), and, to make it more like chai flavor, I added a pinch of black pepper. Also, I omitted the glaze because I don’t eat refined sugar. I made them again recently with a vanilla honey cream cheese filling.
Sorry to hear that! I’ve always found these to be perfectly moist but it could be that your butternut squash was a bit more dry / not as “ripe.” I’m glad your swaps helped adjust them how you wanted!
My cell won’t let me give this one a 5 rating and I’d put a 10 if I could, Monique! We saved 5 Butternut Squash we harvested from our garden to make 3 batches of these muffins for the freezer! My 9 year old daughter and I adore them, looks like we’ll be planting more Butternut next summer just so we can stock up the freezer with these muffins! Thanks for another great recipe and tutorials on cutting/ roasting Butternut, and how to brown butter (new to me! But easy with your instructions!)
Amazing! Love stocking up on butternut squash. So happy you both loved them and the tips!
So, the rest of the story is…. I woke my 9 yr old daughter up after midnight with a warm muffin from oven. Next morning, I asked what she thought about me spoiling her like that. She looked dazed and said, “I thought that was just a DREAM!” Just wanted you to know your delicious muffin made it’s way into a happy little girl’s dream!
Aw I love that!! 🙂
These were really nice! Not a cupcake, an honest-to-goodness muffin. I did 1c. AP flour and 3/4c WW flour and I skimped a bit on the ginger because I didn’t want that flavor to dominate (it didn’t). Perfectly done at 20 minutes.
I didn’t measure my glaze ingredients, so the glaze ended up too buttery (I think) and sort of soaked into the muffins after a day, but that was fine because they stayed moist.
Thanks for the recipe!
These are the perfect fall muffins. I can’t believe I haven’t made them until now! I am a major pumpkin lover but I have to say, butternut squash is so underrated in baking and these muffins are proof. They baked up perfectly texture-wise and the chai spices + honey + brown butter give them a unique & cozy taste. I didn’t have powdered sugar (my blender broke so I couldn’t make my own) so I just mixed honey, cream cheese, vanilla bean paste and almond milk for the glaze. It paired really well with them.
Agreed that butternut squash is so underrated! I’m glad you loved these 🙂 and that glaze sounds delicious.
These are delicious and so comforting With a cup of coffee! They are moist and the perfect amount of sweetness. I used vegan butter to keep dairy free and since I didn’t have whole wheat pastry flour, I used half regular whole wheat flour, and half all purpose. They turned out great!
Absolutely! So glad you enjoyed 🙂
These muffins are SO good! My new favourite recipe.
So glad you loved them!
Delicious muffins! It’s like autumn in my mouth. The whole family likes them even the picky eater. I substituted Cup4Cup all purpose gluten free flour 1:1 to make these GF. I also add ground nuts to my GF muffins for extra texture and protein, so I added roasted pecans. Will definitely be adding this to our family recipe book. Thank you!!
I’m glad that worked out well! Such a great snack or breakfast 🙂
This recipe is so damn good I ate 3 the first day I made them! Taking a star off though as I ended up having to roast squash twice and I still didn’t have enough… so it would’ve been nice if the recipe indicated how much raw squash is needed to yield the roasted amount required.
So glad you love them! And thanks for the feedback – we’ll be sure to update 🙂
These muffins were absolutely amazing and perfect! Had an excess of sweet potatoes and used sweet potato for the recipe in place of squash. I also use the combination of whole wheat flour and all-purpose flour as suggested in the recipe notes. I browned the butter for in the glaze too. So, so delicious! Be careful not to ovemix the batter… Mix gently until just combined. These are definitely a “make-again”.
Perfect! So glad you loved them!
LOVED these! Used pumpkin and oat flour and they were so moist and delicious! Making them again today!
SO GOOD! I used yogurt in place of butter and it worked! The spices all blend together perfectly 🙂
Perfect! Glad you enjoyed 🙂
Just made this and resisted the urge to eat all of them. Used the whole wheat flour + AP flour recommendation and weighed them instead of using measuring cups. Also used maple syrup instead of honey.
Making the glaze is a must. It complements the spices so well.
Friends are asking me to make another batch.
Perfect! So glad you enjoyed!
These are nice and moist, not too sweet.I have made many muffin/baked bread recipes from AK and that is something I have found to be consistent. The recipes are never too sweet which I love.
I’m so happy you tried and loved these, Courtney! Glad they’re not too sweet for ya 🙂
I just got done making this with only a few additions. I added approximately 1/2 cup chopped pecans, and 1/2 cup mixed craisins and golden raisins. All the other ingredients were exactly as per the recipe. (1/2 ww pastry flour).
I wanted to add that you do not need to use a paper muffin cup liner and they still came out beautiful by just using the baking spray in the muffin tins directly. Also, they are tasty enough on their own without the glaze. This makes them more healthy to have for a snack or breakfast. If I add simple frostings or glazes to something, it then becomes a dessert in my book.
Loved this idea! So I am a professional baker and dabbled with gluten-free lately as well. This is what I did for 2 reasons. I didn’t have all the ingredients aval. Also I wanted to make them gluten free. They came out Amazing! I doubled the recipe. I only had 3 eggs so made a flax egg for the 4th (egg sub) I did half the flour chickpea and half Gluten free flour. I did half maple syrup half honey. I also added chopped dates. I didn’t make the glaze. Loved the brown butter idea. Thanks again.
So glad to hear that all worked well and that you enjoyed them, Jojo!
Made these for a fall brunch. They were a big hit and so delicious! 🧡
Made these muffins last weekend with the intention of using up a large can of pumpkin puree I had in my pantry vs. using butternut squash. I also intended to freeze the majority of them for my freezer stash. I did use flax egg which was successful (if you are vegan or need to leave out egg for whatever reason). I didn’t make the glaze since I froze the majority of these and didn’t think it would work well. The pumpkin worked well along with the spices without being super sweet.
So good!!! I have made these with both butternut squash and pumpkin and instead of using brown butter, I use extra squash to keep it a little healthier. So moist and fluffy!
Can you provide the sodium content for these muffins? They look amazing
Sorry we don’t typically calculate sodium content because it varies depending on the brand of ingredient you use. Feel free to use unsalted butter and leave out the salt in the glaze if you’d like!
Thank you for this delightful recipe I felt good about feeding to my family! My toddler ate 4 muffins right out of the oven.
I tried the gluten free swap of only 1 cup of almond flour, and they came out delightfully moist and spongy – perfect.
Yay!! I’m so happy they came out perfect and that you guys enjoyed them!
These muffins were amazing. The flavors melted so well together. I ended up using pumpkin instead of butternut squash and I loved how they turned out. Would recommend.
YUM!!!
Monique really shines with her unique combinations that come together in a delicious baking sensation!
I made these and boy they were amazing. However, can this be made into a bread instead?
So happy you loved them! I haven’t tried that with this recipe, so not exactly sure about bake temp/time, but I’m sure it can!
These turned out so great and really moist. Loved the browned butter. Didn’t change a thing but I did use AP gluten free flour. Yum!
Awesome! So happy they turned out well 🙂
yummy recipe
Just made this recipe in a gluten free version and they are fantastic! All I did was sub 1 1/2 cups of all purpose GF flour plus 1/4c GF corn starch for the WWP flour called for. The rest of the recipe remained unchanged. Before baking I sprinkled on some coarse maple sugar because I like the crunchiness on muffins. The glaze over tops while still warm was the way to go….a new favorite! Thanks for the recipe. 🙂
Happy to hear that worked well and that you enjoyed them, Tammy! 🙂
I made these gluten free using King Arthur Measure for Measure flour. Also added 1/3 cups toasted chopped walnuts. Turned out great. Thanks for a tasty recipe
SO happy to hear that! Happy you enjoyed this recipe!
Can I make this in a loaf pan instead? How much would I adjust the bake time? Sounds delicious!
Hi Lori – I have not tested this recipe in a loaf pan, but you are definitely going to need to increase the bake time. I was start with an additional 10-15 minutes and then just keep a close eye on it or until tester comes out clean. Let me know if you give this a try and enjoy!
I’m on a chai kick and when I saw these on your IG story the other day I knew I had to make them! I love how moist and delicious they came out. Not too sweet! I used canned sweet potato purée and all purpose flour. Since the price of eggs is outrageous, I used flax eggs for the first time and can’t even tell a difference. I would make these again for sure!