Name: Butternut Squash Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 14
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour (190 grams); 1 ½ cups white sugar (300 grams); 1 tablespoon pumpkin pie spice*; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup butternut squash puree (245 grams); 2 eggs; ¼ cup oil (60 milliliters); ¼ cup water (60 milliliters)

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When everything is Pumpkin, be different and make butternut squash muffins! These are just as good, have tons of autumn flavor, and don’t use canned and preserved pumpkin.

Three butternut squash muffins sitting on a white marble counter

The first thing I bought on my first trip back to New York since moving to Israel was a pumpkin muffin.

It was mid-October, the air was crisp, and the muffin tasted just as good as I remembered it.

That was the first autumn I wasn’t homesick since moving.

I get homesick every October when the leaves are turning on the East Coast and the pumpkin craze is at peak.

During this time, I crave anything autumn, praying for crisp air, look an excuse to wear my sweaters, and make soup.

Everywhere I go, I look for hints of color I would see everywhere while living in New York. Most of all, I miss the flavors.

Pumpkin pie has always been my favorite, so naturally, I love everything pumpkin. Living in New York I would relish in the pumpkin craze.

Not having easy access to my pumpkin treats, or even pumpkin puree, I did the next next thing.

I made butternut squash puree, and used it to make dairy free butternut squash bread, and these butternut squash muffins.

I've even combined my dairy free pumpkin muffins and my butternut squash muffins.

The result was butternut squash muffins topped with strussel and drizzled with icing.

Both the bread and these butternut squash muffins are bursting with delicious autumn flavors that I was desperately longing for after my trip back to the East Coast was canceled.

It helped a little.

How to Store Muffins

Store frosted cupcakes in an airtight container on the counter at room temperature.

Storing cupcakes in the fridge will dry them out faster.

How to Freeze muffins

Let muffins cool fully. Wrap each muffin individually in plastic wrap, then place them in a zip-top bag.

Freeze for up to 3 months. They will still be safe to eat after two months, but their quality begins to degrade.

For best results, thaw muffins in the refrigerator overnight. You can also thaw muffins at room temperature for a few hours.

Once thawed, they can be refreshed by warming them in the oven. Alternatively, you can warm them in the microwave, but the results are not as good as in the oven.

SNAFU:

While making this recipe for the first time, I didn’t mix the dry ingredients first, as I often don’t.

I also forgot to check the bottom of the bowl for flour, since this isn’t usually an issue for me.

However, when I saw the batter wasn’t thickening, I took a plastic spatula and mixed it by hand, finding a huge amount of dry ingredients stuck at the bottom.

When I mixed it in, the batter became lumpy, and because salt didn’t mix in properly it was lacking flavor.

I figured this out and added the salt, but got a big clump of the original salt when tasting the batter.

Needless to say, I was careful to follow my own instructions to this recipe after that.

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Yield: 14 muffins

Butternut Squash Muffins

These muffins are extremely moist and are very similar to pumpkin muffins but are a little healthier since they don't come out of a can.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

1 ½ cups all-purpose flour (190 grams)
1 ½ cups white sugar (300 grams)
1 tablespoon pumpkin pie spice*
1 teaspoon baking soda
½ teaspoon salt
1 cup butternut squash puree (245 grams)
2 eggs
¼ cup oil (60 milliliters)
¼ cup water (60 milliliters)

Instructions

Preheat the oven to 350°F or 175°C and set an oven rack in the middle position.
Whisk together flour, sugar, pumpkin pie spice, baking soda, and salt in a mixing bowl.
Add butternut squash puree, eggs, oil, and water. Make sure not to leave any of the dry mixture at the bottom. Smooth out any lumps you may find.
Use a ladle to pour batter into paper-lined muffin pan cups until about ? full.
Bake for or 25 to 30 minutes or until tester inserted in centers comes out clean.
Let cool for 10 minutes before moving to cooling rack.