These Butternut Squash Muffins are a scrumptious way to start the morning. Each bite is cinnamon-y sweet, and the fresh butternut squash baked right in makes them perfectly moist. The sugary crumble on top is absolutely irresistible, too!
Alright, before I really dive into sharing all of the sweet details of this recipe, you and I need to make a pact, okay? Hold up your right hand and repeat after me: “I (state your full name) do solemnly swear that I will not tell Laura’s 5 year old daughter that these muffins contain a vegetable. I realize that in doing so I am jeopardizing the peace and harmony that she experiences at the breakfast table each time she prepares these muffins, and the last thing 2020 needs is a stealer of the peace.
Okay, phew. I feel like I can proceed now. Anyway, where were we? Oh yes, butternut squash. My fall-time favorite.
My butternut squash plants have done quite well this year, considering I planted a batch in the spring knowing good and well they’re a winter squash. I was just curious to see how they’d do, honestly, but I’ve still been pulling squash off of the vine here and there, and I’m hopeful to have an even bigger harvest this fall. Butternut squash are a cousin to pumpkins, and their flavors are quite similar. For all of those glorious “pumpkin-this” and “pumpkin-that” recipes circulating around Pinterest, you can use cooked and mashed butternut squash and make nearly the same thing. I do it all the time!
These are a petty basic muffin when it comes right down to it, but the cinnamon-y crumble on top always makes me come back for more. The added butternut squash makes these perfectly moist, and my kids devoured 2 a piece before I could even finish photographing them. Of course, I had to call them “magical unicorn sparkle muffins” in order for my 5 year old to eat them. One mention of butternut squash and she would hit the ground running. Y’all pray for me.
While it seems that my Instagram feed is already beginning to flood with fall decor, it’s kind of hard for me to get into the fall mood when it’s 100ºF in the shade here in south Alabama. Because these muffins are a little bit lighter on the fall flavors, I think they’re a good transitional treat to start baking this month, and especially as butternut squash is becoming more readily available in the supermarkets and in the garden.
Here’s a free printable copy of the recipe if you’d like to give it a try!
Butternut Squash Muffins
- 2 cups all-purpose flour
- 1/3 cup brown sugar packed
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 eggs beaten
- 3/4 cup mashed cooked butternut squash
- 3/4 cup light corn syrup
- 1/4 cup butter melted
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/4 cup cold butter cubed
- 1 1/2 tsp ground cinnamon
- Preheat oven to 400 F
- In a large bowl, combine the first seven ingredients.
- In another bowl, combine eggs, mashed butternut squash, corn syrup, butter, oil and vanilla
- Stir into dry ingredients just until moistened.
- Fill greased muffin tin or paper-lined muffin cups about halfway full.
- In a small bowl, combine brown sugar and cinnamon
- Cut in butter until crumby and sprinkle over each muffin tin
- Bake for 18-20 minutes, or until a toothpick inserted into the middle comes out clean.
- Allow to cool before removing from pan. Serve warm and enjoy!
If you plan on doing some fall baking this upcoming season, here are a few of my must-haves in the kitchen, especially if these Butternut Squash Muffins are on the menu!
If you like this recipe, be sure to check out these other great recipes found right here on Southern Made Simple!