Description
Delicious and moist muffins made with roasted butternut squash and maple syrup, perfect for chilly mornings or autumn gatherings.
Ingredients
Scale
- 1 cup butternut squash: Roasted and mashed
- 1 ½ cups all-purpose flour
- ¾ cup maple syrup
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup walnuts (optional): Chopped
- ½ teaspoon salt
- ¼ cup vegetable oil or melted butter
- ¼ cup milk (or non-dairy alternative)
Instructions
- Preheat your oven to 400°F (200°C) and roast the butternut squash until tender.
- In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, mix the roasted butternut squash puree, maple syrup, eggs, vegetable oil (or melted butter), and milk until smooth.
- Combine the wet and dry ingredients, folding gently to avoid overmixing.
- Spoon the batter into a muffin tin and bake for 18-22 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- Choose fresh butternut squash for the best flavor.
- Adjust the sweetness of the muffins by varying the amount of maple syrup.
- These muffins freeze well for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: butternut squash, muffins, maple syrup, autumn, baking