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
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 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! If you don’t have butternut squash, these muffins will also work well with pumpkin puree, mashed sweet potato, or mashed acorn squash.
- 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.
- Honey. These butternut squash muffins are naturally sweetened with honey, but pure maple syrup will also work well.
- 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.
- Whole wheat pastry 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 more airy and light. If you don’t have 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.
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
Store muffins on the counter in an airtight container for a day or two, then transfer to the fridge. If you want to freeze the muffins, allow them 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 each muffin individually the microwave in 30 second intervals.
See how to make butternut squash muffins:
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
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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.
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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.
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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.
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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.
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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.
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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, 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 all purpose flour, or 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 using either chickpea flour, oat flour or 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.
12 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.