Description
These Roasted Butternut Squash Maple Muffins are a delightful autumn treat, combining the natural sweetness of roasted butternut squash with warm spices and a hint of maple syrup. Moist, tender, and lightly spiced, these muffins make a perfect breakfast or snack option that is both comforting and wholesome.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients
- 1 cup butternut squash (roasted and mashed)
- ¾ cup maple syrup
- 2 large eggs
- ¼ cup vegetable oil or melted butter
- ¼ cup milk (or non-dairy alternative)
Optional
- ½ cup walnuts, chopped
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, spread it on a baking sheet, and roast until tender, about 20-25 minutes. Once cooked, mash the squash until smooth and set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt to combine all dry ingredients evenly.
- Combine Wet Ingredients: In a separate bowl, mix the roasted mashed butternut squash with maple syrup, eggs, vegetable oil (or melted butter), and milk. Stir until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients using a spatula. Avoid overmixing to keep the muffins tender. If desired, fold in the chopped walnuts for added texture and flavor.
- Prepare and Bake Muffins: Spoon the batter evenly into a greased or lined muffin tin, filling each cup about ¾ full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool Muffins: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sogginess.
Notes
- For a dairy-free option, use plant-based milk such as almond, soy, or oat milk, and substitute the butter with vegetable oil.
- To enhance flavor, you can add a teaspoon of vanilla extract to the wet ingredients.
- Walnuts add a nice crunch and complement the sweetness well, but you can omit them if you prefer a nut-free version.
- Make sure not to overmix the batter to avoid dense muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
