Recipe by cezeigler
"Similar to pumpkin muffins, these are a great way to use up butternut squash and are not too high in sugar. Even my picky husband enjoys these! Feel free to play around with the spice amounts to your liking."
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whole wheat flour
1 1/2 teaspoons
1 1/2 teaspoons
1 1/2 teaspoons
pumpkin pie spice
These really are perfect butternut squash muffins! I increased the amount of squash to 2 cups, added a teaspoon of vanilla, and best of all, I diced up an apple and folded it into the mixture right before spooning into the cups. Sprinkled a light amount of cinnamon and sugar over the top before baking and they baked in exactly 15 minutes. I ended up with 24 perfect muffins! The apple adds such a nice flavor when you bite into it. With my three guys, these were gone by the end of the day and they want more. Thanks for sharing a really perfect recipe!
These muffins are wonderful. I made one change to the recipe. I used 3 cups of butternut squash instead of the 1.5 cups listed. I followed the rest of the recipe exactly. This made 28 muffins.
I had to play with the servings a bit to get the end result of muffins I was looking for. I ended on seven servings which gave me 12 medium sized muffins. BE AWARE THE SERVING AMOUNT ON THIS RECIPE IS NOT CORRECT. I actually used a whole roasted butternut squash which worked out perfectly. I did add a teaspoon of vanilla and increased the pumpkin pie spice. Before baking, I sprinkled each muffin mound with cinnamon-sugar. These turned out excellent--very moist, slightly chewy, good breakfast muffin.
This recipe made 1, 9x5 loaf and 1 mini loaf. Bake mini loaf for 30 min. and big loaf for 50 min. I used apple butter in place of oil and it turned out great! I will make again!
I made these today, the only adjustment I made was using half whole wheat and half white flour. (1 1/2 cups of each). They were quite delicious! I can easily see me adding other goodies to these if I have no nuts or raisins. Poppy seeds, chia, sunflower etc. For an extra specail look I'd even consider an oatmeal crumb topping. I'm confident this is a really versatile recipe! Thanks for posting this!
I used gluten free flour and buckwheat flour, reduced the sugar to 1/4 cup (to account for the chocolate chips that were added:) and halved the fat and replaced with applesauce.
I just made this recipe with a butternut squash from my garden and it makes the most delicious moist muffins! I used a whole squash and followed the directions as listed, and ended up with about 30 muffins. They are perfect for breakfast. My husband wanted to sweeten them up a bit so we add a cinnamon / sugar mix to the top of a few and they were great as well.
I made this as a gluten-free recipe. I used Sweet Rice flour in place of the whole wheat flour and Bob's Red Mill All-Purpose Gluten-Free flour. I switched the veggie oil for Olive Oil. I didn't have pumpkin pie spice, so I substituted All spice. I added pecans instead of walnuts. Next time will try almonds!! And I only had part of a butternut squash left from another recipe so I added some yellow squash to make up the difference! I made mini-muffins and didn't even tell my family they were GF and EVERYONE loved them.
* Percent Daily Values are based on a 2,000 calorie diet.
Perfect Butternut Squash Muffins
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 134
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