Butternut Squash Muffins

Butternut squash has an impressive nutritional profile; loaded with vitamin A, vitamin C, potassium, and is a rich source of fiber. This incredibly versatile fruit can be used in dishes like soups, salads, pasta and more. Looking to incorporate more butternut squash into your diet? These butternut squash muffins are simply delicious. These sweet, moist muffins with the perfect balance of spices are a great mid morning coffee break snack. Looking for something other than muffins? simply bake it into a loaf!

How to make butternut squash puree

In the Oven – Cut a butternut squash in half lengthwise, and scoop out the seeds. Set cut side down on a baking pan lined with tin foil. pour 1/4 cup – 1/2 cup of water in the baking pan. Bake at 350F for about 1 hour until tender. Allow to cool slightly. Scoop the butternut squash out from the skin. Discard the skin. Puree with a food processor, or a hand blender.

In an instant pot – Cut a butternut squash in half lengthwise, and scoop out the seeds. Pour 1 cup of water in your instant pot. Place the butter nut squash inside and close the lid. (note that you may need to cut the squash into 4 pieces in order to fit in the pot) Pressure cook on high for 10 minutes, with an additional 10 minutes to release pressure. quick release any remaining pressure. Remove from pot with tongs and allow to cool slightly. Scoop the butternut squash out from the skin. Discard the skin. Puree with a food processor, or a hand blender.

Butternut squash muffins

Prep Time
10 min

Cook time
35 Min

Serves
12

INGREDIENTS

1 3/4 cup all purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 ginger
3/4 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 1/2 cup butternut squash puree
1/4 cup orange juice

DIRECTIONS

Preheat oven to 350F
Combine dry ingredients together.
Combine wet ingredients together.
Stir the wet ingredients into the dry ingredients just until combined.
Pour evenly into a prepared muffin tin.
Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
Cool completely on wire rack.

Allow to cool completely before storing in an air tight container at room temperature for 3-4 days. Store in the freezer for longer storage.

If you want to bake this into a loaf instead of muffins; pour the mixture into a greased 9×5 loaf pan and bake for 60-65 minutes until the top feels springy to the touch.