12 Delicious Perfect Butternut Squash Muffins Recipes

Get ready to fall in love with the cozy, comforting flavors of autumn with our roundup of 12 Delicious Perfect Butternut Squash Muffins Recipes. Whether you’re a seasoned baker or just starting out, these muffins are a fantastic way to welcome the season. Packed with warmth and spice, each recipe promises a delightful treat that’s sure to impress. Keep reading to discover your new favorite bake!

Spiced Butternut Squash Muffins

Let’s dive into making these Spiced Butternut Squash Muffins that are perfect for cozy mornings or as a sweet snack any time of the day. You’ll love how the spices and squash come together for a moist, flavorful treat.

Ingredients

• 1 cup butternut squash puree
• 1/2 cup granulated sugar
• 1/3 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the butternut squash puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
3. In another bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, and cloves to ensure there are no lumps.
4. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full for the perfect rise.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Delightfully moist and packed with warm spices, these muffins are a hit straight out of the oven. Try serving them with a dollop of whipped cream or a drizzle of caramel for an extra special touch.

Maple Glazed Butternut Squash Muffins

Got a butternut squash sitting on your counter and not sure what to do with it? You’re in luck because these maple glazed butternut squash muffins are about to become your new favorite treat. They’re perfectly sweet, wonderfully moist, and just the thing to cozy up with on a chilly morning.

Ingredients

• 1 cup mashed butternut squash
• 1/2 cup maple syrup
• 1/4 cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the mashed butternut squash, maple syrup, vegetable oil, eggs, and vanilla extract until smooth.
3. In another bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to dense muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: Rotate the muffin tin halfway through baking for even browning.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra maple flavor, drizzle additional maple syrup over the warm muffins.

Zesty and aromatic, these muffins have a tender crumb and a beautiful balance of sweetness from the maple and warmth from the spices. Try serving them with a dollop of whipped cream or a sprinkle of toasted pecans for an extra special touch.

Pumpkin Spice Butternut Squash Muffins

Hey, you know those cozy mornings when you just want something warm and spiced to start your day? These pumpkin spice butternut squash muffins are your answer, blending the sweetness of squash with all those beloved fall flavors.

Ingredients

• 1 cup butternut squash puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the butternut squash puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
3. In another bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
4. Gradually fold the dry ingredients into the wet ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Golden and moist, these muffins have a perfect balance of spice and sweetness. Try them warm with a dab of butter or alongside your morning coffee for an extra cozy treat.

Chocolate Chip Butternut Squash Muffins

So, you’re looking for a way to sneak some veggies into your breakfast or snack time without sacrificing flavor? These chocolate chip butternut squash muffins are your answer. They’re moist, subtly sweet, and packed with a hint of warmth from the spices.

Ingredients

• 1 cup butternut squash puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the butternut squash puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
3. In another bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg to ensure there are no lumps.
4. Gently fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to dense muffins.
5. Stir in the chocolate chips until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Tip: An ice cream scoop makes this step mess-free and ensures uniform muffins.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: Start checking at 20 minutes to avoid overbaking.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these muffins boast a tender crumb with pockets of melted chocolate. Serve them warm with a dab of butter or enjoy them as is for a delightful treat any time of day.

Vegan Butternut Squash Muffins

Got a butternut squash sitting on your counter and not sure what to do with it? You’re in luck because these vegan butternut squash muffins are just the thing to whip up for a cozy morning or an afternoon snack.

Ingredients

• 1 cup mashed butternut squash
• 1/2 cup almond milk
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the mashed butternut squash, almond milk, maple syrup, coconut oil, and vanilla extract until smooth.
3. In another bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Tip: Overmixing can lead to dense muffins, so mix until you no longer see flour streaks.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: Ovens vary, so start checking at 18 minutes to avoid overbaking.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Tip: They’re easier to remove from the liners once they’ve cooled a bit.

Fluffy and moist, these muffins have a subtle sweetness and a hint of spice. Try them warm with a dollop of almond butter for an extra treat.

Gluten-Free Butternut Squash Muffins

So, you’re looking for a cozy, gluten-free treat that’s perfect for any time of day? These butternut squash muffins are just the thing—moist, flavorful, and super easy to whip up.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup butternut squash puree
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix the butternut squash puree, maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined—don’t overmix to keep the muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy these muffins warm with a dab of butter or at room temperature for a quick snack. They’re wonderfully moist with a hint of spice, making them a hit for breakfast or dessert.

Cinnamon Sugar Butternut Squash Muffins

Ever find yourself staring at a butternut squash, wondering what to do with it besides the usual soup or roast? You’re in for a treat with these cinnamon sugar butternut squash muffins—they’re a cozy, sweet way to start your day or enjoy as an afternoon snack.

Ingredients

• 1 cup mashed butternut squash
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup melted butter
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup mashed butternut squash, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/3 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until smooth.
3. In another bowl, mix 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
4. Gently fold the dry ingredients into the wet ingredients until just combined—overmixing can lead to tough muffins.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
7. While the muffins bake, mix 2 tbsp granulated sugar and 1 tsp ground cinnamon in a small bowl.
8. Once baked, brush the tops of the warm muffins with 1/4 cup melted butter, then sprinkle with the cinnamon sugar mixture.
9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Warm from the oven, these muffins boast a tender crumb and a delightful crunch from the cinnamon sugar topping. Try serving them with a dollop of whipped cream for an extra indulgent treat.

Walnut Butternut Squash Muffins

Wondering what to do with that butternut squash sitting on your counter? You’re going to love these walnut butternut squash muffins—they’re the perfect blend of sweet, nutty, and utterly comforting.

Ingredients

• 1 cup butternut squash puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the butternut squash puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
3. In another bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg to ensure there are no lumps.
4. Gently fold the dry ingredients into the wet ingredients until just combined—overmixing can lead to tough muffins.
5. Stir in the chopped walnuts for that crunchy texture.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Fresh out of the oven, these muffins are incredibly moist with a tender crumb, thanks to the butternut squash. The walnuts add a delightful crunch, making them perfect for a cozy breakfast or an afternoon snack with a dollop of cream cheese.

Brown Butter Butternut Squash Muffins

These brown butter butternut squash muffins are the perfect blend of sweet and savory, with a moist texture that’ll have you reaching for seconds. They’re a great way to sneak some veggies into your breakfast or snack time.

Ingredients

• 1 cup butternut squash puree
• 1/2 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a small saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a golden brown and smells nutty, about 5 minutes. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the brown butter, brown sugar, and granulated sugar until well combined.
4. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and butternut squash puree.
5. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg.
6. Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the muffins tender.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Here’s how they turn out: incredibly moist with a rich, nutty flavor from the brown butter. Try serving them warm with a dollop of whipped cream or a drizzle of honey for an extra special treat.

Cream Cheese Filled Butternut Squash Muffins

Just imagine biting into a muffin that combines the sweet, nutty flavor of butternut squash with the creamy tang of cream cheese. These muffins are perfect for cozy mornings or as a sweet treat any time of day.

Ingredients

• 1 cup butternut squash puree
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 4 oz cream cheese, softened
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the butternut squash puree, granulated sugar, vegetable oil, egg, and vanilla extract until smooth.
3. In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Tip: Overmixing can lead to tough muffins.
5. In a small bowl, mix the softened cream cheese and powdered sugar until smooth.
6. Fill each muffin liner halfway with the batter, then add a teaspoon of the cream cheese mixture to the center of each.
7. Top each with more batter until the liners are 3/4 full. Tip: This ensures the cream cheese stays inside the muffin as it bakes.
8. Bake for 20-25 minutes, or until a toothpick inserted into the muffin part (not the cream cheese) comes out clean.
9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Tip: This prevents them from falling apart.

Fresh out of the oven, these muffins are wonderfully moist with a surprise creamy center. Serve them warm for the cream cheese to be slightly melted, or enjoy them cold for a firmer texture.

Apple Butternut Squash Muffins

Very few things say fall like the combo of apple and butternut squash. These muffins bring the best of both into a cozy, grab-and-go treat that’s perfect for chilly mornings.

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup butternut squash puree
• 1 cup grated apple

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup whole wheat flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves.
3. In another bowl, mix 1/2 cup melted unsalted butter with 3/4 cup brown sugar until smooth.
4. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
5. Fold in 1 cup butternut squash puree and 1 cup grated apple until just combined.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Crumbly on the outside, moist on the inside, these muffins are a delightful mix of sweet and spicy. Try them warm with a dab of butter or as a sweet addition to your brunch spread.

Pecan Butternut Squash Muffins

Perfect for those cozy mornings or as a sweet afternoon pick-me-up, these pecan butternut squash muffins are a delightful twist on a classic. You’ll love how the earthy squash pairs with the crunchy pecans for a muffin that’s anything but ordinary.

Ingredients

• 1 cup butternut squash puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup chopped pecans

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the butternut squash puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
3. In another bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, and cloves to ensure no lumps.
4. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. Fold in the chopped pecans, reserving a few for topping if desired.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Sprinkle the reserved pecans on top of each muffin for extra crunch.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Moist and flavorful, these muffins have a tender crumb and a hint of spice that’s perfectly balanced by the sweetness of the squash and sugar. Try serving them warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Conclusion

Outstanding in flavor and versatility, these 12 butternut squash muffin recipes are a must-try for any home cook looking to spice up their baking repertoire. Whether you’re craving something sweet, savory, or spiced, there’s a recipe here to delight your taste buds. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy baking!