The Autumn season is upon us and I’m so excited about the late-summer produce from our small backyard garden. Today we are being hit with a tropical storm, which means lots and lots of RAIN! What better activity for a rainy day than to kick off the Autumn harvest with some homemade Butternut Squash muffins using fresh squash from our garden?
These muffins are a perfect treat that boast the perfect amount of sweetness and moisture. There is just nothing like watching little hands sneaking up to swipe another one off the cooling rack! You can even personalize them further by adding in crushed nuts, small chopped apples, or a delicious cream-cheese glaze: yumm!
As someone who doesn’t have a whole lot of time to spend in the kitchen, this muffin recipe is a winner for a fall morning brunch because not only do they taste great, but they don’t require a lot of time to prepare or bake! This makes it a truly ideal recipe choice and a great use of the huge squash I’m harvesting this season! (Seriously, they are huge!)
Getting Started
First, I had to puree the Butternut Squash. This meant I had to cut it open, pull out the seeds and fibrous strands, and chop it into large cubes. I then boiled the pieces until they were soft enough to squash with a fork. Once the pieces are soft enough, mashing them by hand is a breeze! So easy!
If you want a bonus snack, clean the guts off of the seeds and toss them in some salt and vegetable oil and roast at 300 degrees Fahrenheit for about 20 minutes for a delicious savory snack!
Next, I started compiling dry ingredients for my Butternut Squash Muffins in a medium-sized mixing bowl. I didn’t fuss too much with making sure the ingredients were sifted, but I did mix them all together to break up any big lumps.
Similarly, I combined the wet ingredients in with the mashed Butternut Squash and then added the wet mixture into the dry ingredients and stirred to combine.
Once everything was combined I just used a dry measuring cup to ladle muffin batter into my greased muffin tins so that they were about 3/4 full. Bake for about 30 minutes at 325 degrees Fahrenheit and you’re ready to enjoy!!!
Homemade Butternut Squash Muffins
Equipment
- Muffin Tin
- Cooling Rack
- Standard Oven
Ingredients
- 2 cups Butternut Squash pureed or mashed
Dry Ingredients
- 2 cups Flour
- 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 cup Brown Sugar lightly packed
- 3/4 cup Sugar granulated
- 2.5 tsp Pumpkin Pie Spice
- 1/2 tsp Salt
Wet Ingredients
- 2 Eggs large
- 1 tsp Vanilla Extract
- 1/2 cup Vegetable Oil
- 1/4 cup Whole Milk
Instructions
Prep: When Using Fresh Butternut Squash
- Peel your Butternut Squash. Carefully cut open the Squash and scoop out the fibrous strands (guts) and seeds.2 cups Butternut Squash
- Chop the Butternut Squash into large cubes and boil until soft enough to mash easily with a fork or other utensil.
- Strain out Butternut Squash and mash the pieces into a medium-sized mixing bowl.
Preparation
- Preheat the oven to 325 degrees Fahrenheit.
- In a large mixing bowl, combine all the dry ingredients together.2 cups Flour, 1/2 tsp Baking Powder, 1 tsp Baking Soda, 1/2 cup Brown Sugar, 3/4 cup Sugar, 2.5 tsp Pumpkin Pie Spice, 1/2 tsp Salt
- Next, your Butternut Squash should be pureed/mashed into a mixing bowl. Add the remaining wet ingredients: vanilla extract, milk, oil, and eggs. Stir to combine well.2 Eggs, 1 tsp Vanilla Extract
- Add the Wet Ingredient mixture into the bowl with the Dry Ingredients. Mix Until Combined.
Baking Instructions
- Prepare a greased muffin tin.
- Fill each compartment on the tin approximately 2/3 to 3/4 full.
- Bake for 30 minutes or until a toothpick inserted comes out clean.
Notes
Looking for more?
If you’re looking for tips on hand-pollinating your own Butternut Squash or other Squash plant for a bountiful harvest, check out this link!
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I am glad I could help provide some information you found useful! If you give the recipe a try, let me know what you think!!