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    Home » Recipes » Snacks

    Spiced Oat and Butternut Squash Muffins

    Published: Nov 7, 2019 / Modified: Oct 6, 2020 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 6 Comments

    Jump to Recipe Print

    Butternut Squash Muffins made with pumpkin pie spice and old fashioned oats are a delicious fall treat! This recipe is suitable for toddlers and adults, and is a great way to use up leftover squash. Whip up a batch of these healthy squash muffins for weekly meal prep, an after-school snack, or the holidays.

    This recipe is featured in my Winter Week 4 Meal Plan and the monthly winter vegetable meal plan. For more info, visit the meal plans page.

    7 butternut squash muffins on a white plate with oats and cinnamon on top

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    Being that this is a Veg World (after all), you probably could have guessed that I’m a big fan of putting vegetables in just about anything. That includes muffins and other baked goods.

    Take my Zucchini Carrot Oat Muffins for example. They’re one of the most loved recipes on the site, so I can’t be the only one who likes veggies in her muffins! Or the Fudgy Beet Brownies and Carrot Banana Breakfast Bread. Two of my favs!

    And now I’m adding these Spiced Oat and Butternut Squash Muffins to the list. They’re such a fun recipe for this time of year, and easy to make too!

    close up of butternut squash muffins on a plate with oats and cinnamon

    Reasons to Love Squash Muffins

    1. They’re a tasty and untraditional way to get more fiber, vitamins A and C (hello, strong immune system), and iron and calcium from butternut squash!
    2. They’re a good alternative to pumpkin-based baked goods, which get a little too much hype sometimes.
    3. You can freeze them for busy weeks! Meal prep, for the win.
    4. A little bit of maple syrup helps bring out the natural sweetness of butternut squash. And with pumpkin pie spice on top of that, the flavor is simply delicious!

    Ready to make them?

    oats, flour, and spices in a bowl next to bowls with wet ingredients and eggs

    How to Make Butternut Squash Muffins – Step by Step

    Just like any other muffin, you make these veggie-loaded ones by whisking together the “wet” ingredients (photo 1 below) and stirring in the “dry” ones with a rubber spatula or whisk (photos 2 and 3).

    The wet ingredients in these muffins include pureed or mashed butternut squash, maple syrup, and whole milk Greek yogurt and olive oil for some added nutrition and moisture. And of course, we’ve got flour, oats, and pumpkin spice for the dry ones!

    Once the batter is thoroughly mixed (it should be a little lumpy), use an ice cream scoop or spoon to fill up the muffin tin (very close to the top for each muffin – see photo 4). Bake for 19-23 minutes at 400, and you’re done.

    • eggs, butternut squash, maple syrup, and greek yogurt in a mixing bowl
    • wet ingredients with flour and oats on top in a mixing bowl
    • batter for butternut squash muffins with a whisk in a silver mixing bowl
    • cupcake tin filled with butternut squash muffin batter next to a bowl with a scooper

    Expert Tips for Perfect Muffins

    • Ingredients: I used canned butternut squash puree (like this kind from Farmer’s Market Foods), which can be found at most grocery stores right by the canned pumpkin. You can also use mashed, cooked (roasted or boiled) butternut squash. See my post on How to Make Butternut Squash Puree to learn how to make it yourself at home. To make these butternut squash muffins gluten free, sub all-purpose gluten free flour for regular flour and use gluten free old-fashioned oats.
    • Additions: Feel free to add ¼-1/2 cup of nuts (i.e. pecans) or chocolate chips to the batter before baking!
    • Serving: For extra pretty muffins, you can swirl some leftover butternut squash on top of the muffins before baking with a fork (like in photo 4 above) or sprinkle cinnamon or brown sugar on top before putting them in the oven. They taste delicious cold or warm. I like to heat them up under the broiler and add some butter or peanut butter.
    • Storage: Store at room temp in an airtight container for 2-3 days. Put the container in the fridge to extend the shelf life by a few more days. To freeze for later, transfer them to a freezer or Stasher bag. They should last for 3 months. Thaw in the fridge before eating.
    6 butternut squash muffins sprinkled with oats on a serving plate on a counter

    Other Vegetable Muffin Recipes

    If you like these butternut squash oatmeal muffins, you may also enjoy:

    • Spinach Banana Muffins
    • Sweet Potato Blueberry Flax Muffins
    • Bell Pepper and Cheddar Savory Muffins
    • Strawberry Rhubarb Baked Oatmeal Muffins

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    Spiced Oat and Butternut Squash Muffins

    Healthy squash muffins with pumpkin pie spice and old fashioned oats.
    5 from 5 votes
    Print Pin Rate Save Saved!
    Prep Time: 10 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 30 minutes mins
    Servings: 12 muffins
    Calories: 177kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • muffin tin
    • mixing bowls
    • whisk
    • measuring cup and spoons

    Ingredients 

    • 1 cup butternut squash puree - canned or cooked and mashed
    • 2 eggs
    • ½ cup maple syrup
    • ½ cup plain Greek yogurt - whole milk; can sub skyr
    • ⅓ cup olive oil - extra virgin or lite
    • 1 teaspoon vanilla extract
    • 1 cup all purpose flour - can sub gluten free all purpose
    • 1 cup old fashioned oats - get gluten free if needed
    • 2 teaspoon baking powder
    • ½ teaspoon fine sea salt - can sub table salt
    • 1 tablespoon pumpkin pie spice - can sub cinnamon
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 400 degrees F. Grease or line a muffin tin and set aside.
    • In a large bowl, whisk together the butternut squash, eggs, maple syrup, yogurt, oil, and vanilla. In a small bowl, combine the flour, whole oats, baking powder, salt, and pumpkin pie spice. Add the dry ingredients to the wet ones and whisk or stir together. The batter should be lumpy from the oats.
    • Use an ice cream scoop or spoon to fill each muffin cup close to the top. Transfer to the oven and bake for 19-23 minutes, or until a toothpick inserted into a muffin comes out clean.

    Notes

    • Ingredients: Canned butternut squash can be found at most grocery stores, but you can use squash that you cook and mash yourself or sub canned pumpkin. Follow my instructions in my post on How to Make Butternut Squash Puree for more info.
    • Additions: Add ¼-1/2 cup of nuts or chocolate chips to the batter before baking. You can also top the muffins with brown sugar or some extra whole oats before putting them in the oven.
    • Serving: Enjoy the muffins warm or cold, plain or topped with butter, cream cheese, or nut butter.
    • Storage: Store at room temp in an airtight container or in the fridge for 3-4 days, or freeze for a few months. 

    Nutrition

    Serving: 1muffin | Calories: 177kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 114mg | Potassium: 199mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1280IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Have a great Thursday! – Lizzie

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    1. Patricia Evans

      November 05, 2023 at 2:03 pm

      5 stars
      Made this with leftover roasted squash. Didn’t have some of the ingredients on hand so I substituted sour cream for the yogurt, steel cut oats for the old fashioned and used cinnamon and nutmeg instead of pumpkin pie spice. Turned out wonderfully! Will definitely make again. Thanks for the recipe.

      Reply
      • Lizzie Streit, MS, RDN

        November 06, 2023 at 10:02 am

        Hi Patricia, yay! I’m so glad the recipe turned out well with the modifications you made! Thanks for leaving a review.

        Reply
    2. Daniella

      November 05, 2023 at 12:15 am

      5 stars
      Made this into a loaf with gf flour. Moist and delicious, thank you for the recipe!

      Reply
      • Lizzie Streit, MS, RDN

        November 06, 2023 at 10:01 am

        Yum! Thanks so much for sharing the modifications you made. Glad you enjoyed the recipe!

        Reply
    3. Michele Bhardwaj

      February 22, 2022 at 12:44 am

      5 stars
      Amazing! Will be using this recipe as a base for other puréed fruit and veg muffins! Love them

      Reply
      • Lizzie Streit, MS, RDN

        February 22, 2022 at 10:28 am

        That’s great, Michele! So glad to hear it. Thank you for your 5-star review!

        Reply

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