There is nothing better than a warm, spiced muffin on a holiday morning with a cup of something warm! I’m thankful that these butternut squash muffins turned out so well! Diverse Little Eater said, “Mom, these taste like the holidays! I like them, they’re good!”
These butternut squash muffins were super quick to pull together and filled the house with the sent of spice! I made them with the 2nd half of a butternut squash, but you could use almost any squash. They would provide a nice way to use up your Halloween pumpkin if you still have that sitting around on your doorstep and it is still good!
For the butternut squash, I cut it in half and scooped out the seeds. I used one half for a savory dish to go with our dinner one evening last week, and placed the other half in a shallow baking dish with about a half and inch of water. I then baked the squash at 350 degrees F for about 30 minutes and then turned off the oven, removing the squash when it was soft enough to insert a fork easily into the flesh.
- 2 cups whole wheat flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp freshly ground cloves
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- 1 cup sugar
- 1-1/2 sticks of butter, softened (I used salted butter here b/c that’s what I had on hand)
- 2 large eggs
- 1 heaping cup of mashed butternut squash
- Pre-heat oven to 325 degrees F (I used the bake setting).
- Mash the butternut squash into small pieces. This squash was easy to mash with a potato masher, and there were small strands of squash visible in the mash.
- Combine dry ingredients (flour, salt, baking powder, baking soda, spices) and whisk well to mix.
- In a larger bowl mix the butter and sugar. Once blended, add in the eggs one at a time and beat well with a whisk.
- Add the pumpkin to the wet ingredients and incorporate into the mixture well.
- Add the flour mixture to the wet ingredients a little at a time, stirring after each addition. Mix until well combined.
- Add 1/4 cup of chia seeds and stir into the mixture.
- At this point you could add any number of other grains, nuts or dried fruits. Pepitas would be particularly nice in these muffins as would raisins.
- Distribute the batter evenly into lined muffin tins.
- To add an extra crunch to the top of these butternut squash muffins, you could sprinkle a course sugar, nuts, amaranth seeds, or other crunchy nuts or seeds on top of them at this point.
- Bake for about 20-25 minutes, until a toothpick comes out clean when pushed into the center of 3-4 muffins. If the muffins need more time, add time and check them in 2-3 minute increments to avoid over cooking.
- Leftover butternut squash muffins reheat well in a toaster oven or in an oven set to 250 degrees F for about 7-10 minutes.
For those of you that celebrate Thanksgiving – Happy Thanksgiving! Enjoy this wonderful day with friends and family… and hopefully with some butternut squash muffins!