Thankful for Butternut Squash Muffins!

Butternut squash muffins with chia seedsThere 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.

I created this recipe using multiple different recipes from the web and adapted as I went – reducing the sugar, adding whole wheat flour, fresh squash, and chia seeds.Butternut squash muffins with chia seeds

Ingredients:

  • 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

Instructions:

  1. Pre-heat oven to 325 degrees F (I used the bake setting).
  2. 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.Mashed butternut squash
  3. Combine dry ingredients (flour, salt, baking powder, baking soda, spices) and whisk well to mix.
  4. 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.
  5. Add the pumpkin to the wet ingredients and incorporate into the mixture well.
  6. Add the flour mixture to the wet ingredients a little at a time, stirring after each addition.  Mix until well combined.
  7. Add 1/4 cup of chia seeds and stir into the mixture.
  8. 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.
  9. Distribute the batter evenly into lined muffin tins.uncooked butternut squash muffins in tin
  10. 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.
  11. 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.
  12. Leftover butternut squash muffins reheat well in a toaster oven or in an oven set to 250 degrees F for about 7-10 minutes.Butternut squash muffins with chia seeds

For those of you that celebrate Thanksgiving – Happy Thanksgiving!  Enjoy this wonderful day with friends and family… and hopefully with some butternut squash muffins!

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