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Spiced butternut squash muffins recipe

Spiced butternut squash muffins recipe


  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Vegetable muffins

Delicious muffins made using cooked squash and flavoured with cinnamon, ginger, nutmeg and cloves.

9 people made this

IngredientsServes: 12

  • 225g (8 oz) peeled, seeded and diced butternut squash
  • 200g (7 oz) plain flour
  • 1 dessertspoon baking powder
  • 110g (4 oz) caster sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 175ml (6 fl oz) semi skimmed milk
  • 1 egg, beaten
  • 1 tablespoon olive oil

MethodPrep:35min ›Cook:20min ›Ready in:55min

  1. Preheat oven to 200 C / Gas 6. Lightly grease a 12 cup muffin tin or line with paper cases.
  2. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and purée in a food processor.
  3. In a large bowl, whisk together flour, baking powder, sugar, salt and spices.
  4. In a medium bowl, thoroughly mix together milk, egg and oil. Stir in squash. Fold the squash mixture into the flour mixture just until moistened. Spoon into the prepared tin, filling cups about 3/4 full.
  5. Bake 20 minutes in the preheated oven, or until a skewer inserted in the centre of a muffin comes out clean. Remove from muffin tin and cool on a wire rack.

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Reviews & ratingsAverage global rating:(187)

Reviews in English (165)

Lovely, moist and so spicy. Will be making them again.-07 Oct 2009

OMG!!!!!! These are amazing! took me a few goes to get the consistency right but now i have, I can't stop making them and eating them......-10 Oct 2012

I found the first time I made these that they stuck very badly to the paper cases so I added a bit more oil the second time and they were fine (I suppose I could have just oiled the muffin tin and done without paper cases but that would mean more washing up).-28 Apr 2012


1. Preheat oven to 375°F (190°C). Prepare a 12-cup muffin tray with paper liners or a light coating of oil.

2. Whisk together the flour, bran, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl. Stir in the squash to coat with flour. Add the seeds, ginger, syrup, milk, oil, and vinegar, and stir just until all flour is absorbed.

3. Portion the batter evenly into muffin cups and bake for 20-22 minutes, until tops are domed and a toothpick inserted in center comes out clean.

4. Stores in an airtight container for up to 3 days, or in fridge for up to a week.


Spiced Maple Butternut Squash Muffins

If I had to choose one squash it would definitely be the butternut.

There is something about the bright orange color that makes me giddy for all things fall.

And the name can be easily substituted for words of endearment such as, “Can you please pass me the milk, my scrumptious little butternut?”

Then when it’s cooked it becomes rich and creamy with a slightly nutty flavor that can take a savory meal from good to soul soothing. Or even better, a decadent spiced treat from tasty to irresistible.

The crazy thing is, adding squash to baked goods never even crossed my mind until last week. As I sat on the first of two 7+ hour long flights home, I tried to distract myself by paging through the latest issue Vegetarian Times and I came across a recipe for a maple-spice spaghetti squash cake.

Intriguing, yes, but I wasn’t quite sure if I would appreciate the texture of a cake that has strands of spaghetti squash in it.

Don’t get me wrong, if someone handed me a piece then I would be more than willing to shove a bite into the old taste-tester, but it’s just not the kind of thing I would make on my own. That recipe got me thinking though. Specifically that what I would really appreciate is the texture and flavor of my squash bestie in a spiced cake naturally sweetened with pure maple syrup.

Obviously this is not cake. But muffins are basically just cupcakes without icing that are socially acceptable to eat for breakfast, right? Same thing!

Plus I have the perfect go-to muffin recipe that can be adapted into pretty much anything my heart desires. That always helps when you’re walking around like a zombie as your body attempts to adjust to the nine hour time difference. Minimal thinking, maximal eating please and thank you.

About the ingredients for my go-to recipe I know some of you don’t follow a gluten-free diet so you might be deterred by uncommon flours like brown rice and almond meal. All I can say is, please don’t be! They are both packed with fiber, protein, vitamins and minerals, and they are a great way to mix-up your diet from regular wheat. Not that whole-wheat is bad for you but, nutrition-wise, variety is always a good thing for the body.

You can make almond meal yourself by grinding whole almonds to a flour with a food processor and you can find brown rice flour in the baking aisle at most major grocery stores or health food stores. I really like Bob’s Red Mill brand. <truth- I was not paid to say that.

And one last thing if you’re vegan or have egg allergies, you can substitute the egg with a flax egg but add 1/2 tablespoon more coconut oil for moisture.


Ever wonder why measuring spoons often come with a set of measuring cups? I used to. I didn&rsquot see why we needed a set when we could have one large measuring cup.

After a quick search, I had my answer. I discovered that the large measuring cup is used for liquids, whereas the set is used for dry ingredients.

As it turns out, if you try to measure dry ingredients with a liquid cup, the measurements get messed up.

First, you pour the flour or cocoa in, next you shake it around to get it level, and then you add more.

By shaking it, you are causing the powder to settle, and when you add more, you end up using more than called for.


Spiced butternut squash muffins recipe - Recipes

It's time again for Secret Recipe Club reveal! My secret blog assignment this month is Burnt Apple. The name of the blog makes me think of this Cinnamon Apple Dutch Baby I made for a previous SRC post - slightly darker than it should have been but still yummy. However, on this blog, the term refers to recipe fails, where it all started. And who hasn't had a good recipe fail? But since that first brick muffin that went through a wall, the busy cook behind Burnt Apple has come a long way - from someone who could not cook to save her life to "master recipe manipulator", adapting favorite recipes and the fun foods kids want to eat to make them more healthy - all using regular ingredients and even possible on a strict budget.

Traci works, goes to school, has three kids to keep up with, and still somehow finds time to make some yummy (and usually healthy) food and share her recipes. Her blog focuses on healthy, budget friendly and delicious recipes, with just enough sweet treats thrown in for good measure. (She had a bit of a deprived childhood, so there's some making up to be done.) I especially love the Burnt Apple recipe index which clearly indicates the recipes that have been adapted and offer variations for different dietary needs.

Suddenly it's October, and the weather is beginning to cool down so of course it's time for recipes that say Fall. There are plenty of apple recipes, lots of pumpkin recipes - she's kind of obsessed with pumpkin this time of year - and she's a big fan of anything with cranberries (me, too!), so if you're looking for recipes that scream Fall, be sure to check out Burnt Apple.

Spiced Squash Muffins
from Burnt Apple

  • Topping:
    * 1/2 cup packed brown sugar
    * 2 T oats
    * 2 tsp. ground cinnamon
    * 2 T cold butter
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated cane sugar
  • 1/2 cup plain Greek yogurt
  • 2 eggs
  • 1 cup butternut squash puree
  • 1/3 cup milk
  • 1-1/2 cups whole wheat flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
  1. Preheat oven to 350°. Lightly grease muffin tin. (12-15 muffins)
  2. In a small bowl mix together the topping ingredients until crumbly. Set aside.
  3. In a mixing bowl, mix together the yogurt and sugar until smooth. Stir in the eggs and butternut squash and mix until smooth add milk.
  4. Combine the flour, baking soda, baking powder, salt, ginger, cinnamon and nutmeg. Stir into wet ingredients, mixing just until combined.
  5. Pour batter into prepared muffin cups, filling 2/3 of the way full. Sprinkle 1-2 teaspoons of topping over the top of each muffin.
  6. Bake at 350° for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean. Remove from oven and allow to sit for five minutes in the muffin tins before moving to a cooling rack to finish cooling completely.

Measure flour and the rest of the dry ingredients on top of wet ingredients,
then lightly mix them together before stirring them in.
These are the perfect muffins for Fall! (They most definitely are not bricks.) All those spices are so perfect, and that topping is to die for. It was hard not just nibbling that off the top of all the muffins when they came out of the oven. I kind of overfilled my muffin tins - the recipe said 12 muffins, so I made my batter all fit - so the muffins overflowed a bit and there were bits of topping to be picked off the muffin tins once I took the muffins out of them. It's a tough job.

I would suggest greasing the cups for 12 muffins and having another smaller muffin tin standing by and just grease the cups you may need based on the amount of batter and how it fits. These are just a bit too full.

Store any leftover muffins in the refrigerator because they are very moist, and then just heat them up in the toaster oven for about 5 minutes (or 15-30 seconds in the microwave if you use one) to enjoy. And since they're healthy, it's OK to have more than one! Right?


Spiced Squash Muffins

Preheat oven to 425°F. Place squash cut side down on foil-lined baking sheet bake until tender, about 45 minutes. Let cool. Using large spoon, remove and discard seeds. Transfer pulp to food processor purée until smooth. Set aside 2 cups (reserve remaining squash for another use). Reduce oven heat to 350°F.

Using electric mixer, beat eggs, sugar and oil in large bowl until smooth. In separate bowl, stir together flours, baking powder, baking soda, salt, cinnamon and cardamom add to egg mixture alternating with squash purée, making three additions of flour mix- ture and two of squash purée, until combined. Spoon batter evenly into paper-lined muffin cups. Sprinkle with almonds.

Bake until tester inserted in the centre of muffin comes out clean, 20 to 25 minutes. Let cool on rack for 5 minutes transfer muffins directly to rack and let cool completely. (Make-ahead: Can be refrigerated for up to 3 days or frozen for up to 3 months.)


Chai-Spiced Butternut Squash Muffins

Yesterday, a series of grueling deadlines finally met, I carved out time to walk on my favorite trail. There’s a little maple tree that always resplendent in the fall and I feared that in the chaos of work and Halloween, I’d missed its glory. Happily, the tree in question is still a bright shade of green. I did find another gorgeous maple that was practically a rainbow of fall color. With that walk and the perfect fall weather, I found myself shifting back into personhood after the work-driven mania of the past weeks.

I came home exhilarated and inspired and was ready for some real-deal fall baking. (I needed a bridge recipe before I dive into Thanksgiving prep. Even though, impossibly, Thanksgiving is just TWO WEEKS from today.) And so I offer these spiced butternut squash muffins.

Much like carrot cake, these butternut squash muffins start with shredded butternut – no baking or roasting needed. And because the butternut squash goes in fresh, it tastes bright and vital, without the muddiness of canned squash puree. A mix of whole wheat pastry and rye flours makes for a nutty, toothsome crumb. They muffins are springy with just the right amount of chew. Because it’s November, I was unsubtle with the spices, and each bite is suffused with the fragrance of freshly ground cardamom and clove, grated nutmeg, fresh ginger, and cinnamon.


Fall is in full swing where I live. My area is well known for spectacular displays of foliage and the trees are definitely not disappointing right now. This recipe, adapted from a similar one created by George Bryant of Civilized Caveman Cooking, is just perfect for this time of year.

George is the author of a sweet little ebook called A Paleo Pumpkin Thanksgiving and has a recipe for Pumpkin Pie Muffins in the book: I used his muffins as the inspiration for mine. You can get A Paleo Pumpkin Thanksgiving as part of the Harvest Your Health ebook bundle sale that’s going on right now. George’s is one of over 70 ebooks (many of which are cookbooks) in the sale (there are also magazine subscriptions and meal plans)…it’s a ridiculously good deal and you can check it out here.

These muffins may be made with any type of squash purée (or you may use pumpkin–fresh or canned–as called for in the original recipe). I used delicata squash because that’s what I had on hand. I trimmed off the ends, and then sliced my delicata squash in half, removed the seeds, and placed in on a cookie sheet. I drizzled the pieces with a little olive oil, then baked them at 400 degrees F. for about 50 minutes, until they were tender. When they were cooled. I scooped out the flesh and mashed enough squash to make 3/4 cup.

These spiced squash muffins are made with coconut flour and the recipe is appropriate for anyone who eats gluten-free, grain-free, or Paleo. This recipe is also for anyone like me whose diet doesn’t necessarily fit any of these classifications…we just like our recipes to be nutrient-dense. These muffins contain quite a few eggs, which I really appreciated because my chickens have been such fantastic layers lately. It’s late in the growing season so I’ve been letting them forage in my garden during the day their yolks have been super yellow as a result!

I own this beautiful muffin pan that I received at a blogging event a few years ago. I always use it for recipes like this, but of course a standard muffin pan will work just fine. You will get 10-12 muffins out of this recipe.

Don’t forget to check out the Harvest Your Health ebook bundle sale before it’s over tomorrow night (October 14, 2013)! It’s a wonderful deal: more than $1000 worth of ebooks and other great stuff, all for only $37, and all available for immediate download to your computer as soon as you purchase the bundle. You can see what’s offered and buy the bundle here.

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My cookbook, Paleo Power Bowls , is now available! CLICK HERE to check it out. Thank you for your support!

If you make these Paleo Butternut Squash Muffins, please feel free to share a photo and tag @TheRoastedRoot on Instagram!


Butternut Squash Muffins

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