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Plate of Butternut Squash Muffins

Butternut Squash Muffins

Hot take: pumpkin is overrated. A quick Google search will give you an endless list of pumpkin recipes, especially desserts. You do not often see sweet recipes involving butternut squash. A close cousin to pumpkin, butternut squash is readily available most of the year and actually tastes sweeter than pumpkin when cooked. I think it's about time we start giving butternut squash the attention it deserves.

In this recipe, I give pumpkin muffins a twist by using butternut squash puree. You can use canned puree, but if you have time, go ahead and roast some butternut squash and puree in your food processor or blender. These muffins are sweetened with maple syrup and paired with warm spices, are gluten-free, and IBS-friendly.

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Makes: 20 servings
Serving Size: 1 muffin
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients for butternut squash muffins

  • 1 1/2 cups all-purpose gluten free flour
  • 1 1/2 cups oat flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups butternut squash puree, at room temperature
  • 4 large eggs, at room temperature
  • 1 cup pure maple syrup, at room temperature
  • 1/3 cup coconut oil, melted and cooled to room temperature
  • 1/2 cup oat milk, at room temperature
  • 1 teaspoon vanilla extract

Directions for butternut squash muffins

  1. Preheat oven to 350 degrees F. Line 2 muffins tins with paper liners or generously spray with cooking spray.
  2. In a medium bowl, whisk together gluten free flour, oat flour, baking powder, kosher salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
  3. In a large bowl, whisk together the butternut squash puree, eggs, maple syrup, coconut oil, oat milk, and vanilla extract until smooth and thoroughly combined.
  4. Add the dry ingredients into the wet ingredients and stir with a rubber spatula until just incorporated. Do not overmix.
  5. Using a standard ice cream scoop, place 1 scoop of the batter into each muffin mold. The batter should fill the tin 3/4 of the way.
  6. Place the tins in the oven on the same rack and bake for 20 minutes. The muffins are done when a toothpick or skewer inserted in the center comes out clean.

Nutrition facts

Per Serving

  • calories: 168
  • fat: 5g
  • fiber: 2g
  • potassium: 110mg
  • protein: 3g
  • saturated fat: 3g
  • sodium: 127mg
  • sugar: 11g
Photograph by Catie Duckworth. All rights reserved. Used with permission.

Disclaimer: does not provide any express or implied warrant toward the content or outcome of any recipe.

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