With a dose of butternut squash and apple butter, these Butternut Squash Muffins pack a lot of flavor, moisture, and nutrition in one easy to eat, delicious package. They’re a healthy muffin to serve at any time of the day.
Butternut Squash Muffins
The warm spices of fall pair with butternut squash puree in these easy muffins. They’re just sweet enough to be enticing and have whole grains in the mix.
I love making super healthy muffins for kids that can be breakfast, a snack, or an easy side dish. In fact, muffins are one of the things I make almost every week because I love having them on hand in the fridge. Let’s be real… sometimes us parents need a hand-held meal just as fast as the kids do!
We love them as an easy toddler breakfast or as a side with soup or chili, such as Vegetarian Bean Chili, White Turkey Chili, or Macaroni Soup.
TIP: With both a vegetable and a fruit packed inside, these are an extra-nutritious snack.
Ingredients You Need
Here’s what you’ll need to make these healthy muffins so you know what to have on hand and ready to go.
- Quick oats (or rolled oats ground briefly in the blender or food processor)
- Whole wheat flour: I like to use this whole grain flour to add nutrients, including fiber, and B vitamins.
- butternut squash puree: You can use puree or Mashed Butternut Squash.
- Applesauce: You can use store-bought or Instant Pot Applesauce (or apple butter) for this recipe.
- Maple syrup: I typically make this muffin recipe with maple syrup as the sweetener but it will also work to use honey.
Step-by-Step Instructions
Here’s a look at the easy process involved in making this muffin recipe. Scroll down to the bottom of the post for the full information.
- Preheat the oven and grease a muffin tin.
- Stir together the dry ingredients and the wet ingredients in two separate bowls.
- Spoon the batter evenly into the muffin cups,.
- Bake until a cake tester inserted into the center comes out cleanly.
TIP: You can bake these ahead of time and warm for 10 seconds in the microwave and serve whenever you’d like!
Frequently Asked Questions
You can use any mashed butternut squash puree—either a mashed butternut squash, butternut squash baby food puree, or canned butternut squash.
Yes! They store for 3-5 days in the fridge in an airtight container or in the freezer for up to 3 months stored in a zip top bag. Thaw in the fridge or briefly in 15 second increments in the microwave.
I sometimes mix together ¼ cup powdered sugar with 1-2 teaspoons milk and drizzle it over the top for an extra bit of fun.
These healthy muffins are good on their own, topped with a little cream cheese, or smeared with nut butter. (You’d also be well-served serving them warm topped with a little butter!)
Best Tips for Success
- Use leftover mashed butternut squash or canned or baby food squash puree.
- Top with apple butter, cream cheese, nut or seed butter, or regular butter as desired.
- Gluten-free: Use 1:1 style gluten-free flour blend.
- Dairy-free: Use melted coconut oil or canola oil in place of the butter.
- IApple butter and applesauce work the same in this recipe. I prefer unsweetened versions of either.
- You could also make these with an equal amount of canned pumpkin puree.
- You may also like Fluffy Sweet Potato Muffins, Healthy Pumpkin Muffins, Oatmeal Pumpkin Muffins, Veggie Muffins, and my Spinach Banana Muffins.
Related Recipes
I’d love to hear your feedback on this recipe if you try it out in your home, so please comment below!
Butternut Squash Muffins
Ingredients
- 1 cup quick oats (or rolled oats ground briefly in the blender or food processor)
- 1 cup whole wheat flour
- 3/4 cup butternut squash puree
- 1/3 cup milk
- 1/3 cup apple butter or applesauce
- 1/3 cup maple syrup
- 2 tablespoons butter, melted and cooled (or canola oil)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375 degrees F and grease 10 cups of a standard muffin tin.
- Stir together all ingredients in a medium bowl.
- Spoon the batter evenly into the muffin cups, using about ¼ cup batter in each one.
- Bake for 20-22 minutes or until a cake tester inserted into the center comes out cleanly. Let rest in the pan for a few minutes, then remove from the pan and let cool on a wire rack.
Notes
- Store for up to 5 days in an airtight container in the fridge or in a zip top freezer bag in the freezer for up to 3 months.
- Use leftover mashed butternut squash or canned or baby food squash puree.
- Top with apple butter, cream cheese, nut or seed butter, or regular butter as desired.
- You can use pumpkin puree instead of butternut squash if desired.
- Apple butter and applesauce work the same in this recipe.
- Dairy-free: Use nondairy milk and neutral oil.
- Gluten-free: Use a 1:1 style cup for cup gluten-free flour and certified gluten-free oats to make these gluten-free.
Nutrition
This post was first published November 2018.
How long do we bake for mini muffins?
Probably about 16 minutes
I added grated carrots, white chocolate chips and unsweetned coconut. Baked for 20 mins at 375 and came out great.
This was very tasty, I used homemade versions of the puree and the applesauce and the muffins turned great. Thank you so much for the recipe. It’s a keeper!
Hi there. Just wondering about the cooking time if there were done as mini muffins. Thanks!
Wondering if this recipe works with any non dairy milks? Like oat or almond ?
Thanks
Sure thing, either work!
Hi! Just wondering since I I can’t really eat apple sauce if I could use Greek yogurt instead?!
Hi- I haven’t tried it that way so I can’t say for sure, but it may work okay!
Can you make these with almond flour?
No, it’s not a good substitute for wheat flour. A 1:1 style gf flour blend would work though!
Can I use bananas instead of maple syrup?
I haven’t tried that so I can’t say for sure. It might make them moister. Report back if you try it!
Have you ever made these egg free/with a flax egg? Egg allergy over here!
I haven’t, but I’ve had a lot of success with using 1/4 cup milk for each egg and adding 1/2 teaspoon baking soda. Let me know if you try that!
These were delicious! My son has an egg allergy so I tried your suggestion above with the addition milk and baking soda and they came out great!
I’m so glad!
I ran out of honey and do not have rice syrup or applesauce on hand (time to get to the grocery store!) Would maple syrup work as a sub for honey?
Yes, it should be fine!
Hi can I use agave nectar instead of maple syrup, or homemade treacle?
Yes, either of those should work okay!
Hi – I want to try this recipe but not sure if I should use the applesauce I have or buy apple butter. I know you said either can be used, but would one change the consistency over the other since apple butter is thicker?
Since it’s a small amount, the using one or the other doesn’t change the consistency in any noticeable way.
I used applesauce (’cause that’s what I had) and my 2 year old loves them!
Hooray! I’m glad to hear that on both accounts.
hi, you mentioned dates as an ingredient in the post but it’s not listed in the recipe…?
Ah, that was from an earlier version—I simplified things and forgot to adjust that sentence. Sorry for any confusion!
I’m so curious about the muffin-pan link…. I’ve never noticed before that cupcake pans and muffin pans are different? I have one (presumable a cupcake pan) that I use for both. What’s the difference??
Thanks!
As far ask I know they are the same–I put the link in there since I often get questions about which one I use. And I use it for both cupcakes and muffins;)
Yum! Could I use applesauce instead of apple butter? Don’t have that on hand. Thanks!
Yes, that should work just fine!