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.
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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!
Reasons to Love Squash Muffins
- 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!
- They’re a good alternative to pumpkin-based baked goods, which get a little too much hype sometimes.
- You can freeze them for busy weeks! Meal prep, for the win.
- 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?
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 18-22 minutes at 400, and you’re done.
Expert Tips for Perfect Muffins
- Ingredient substitutions: 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. 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 1/4-1/2 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.
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 Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Spiced Oat and Butternut Squash Muffins
Equipment
- muffin tin
- mixing bowls
- whisk
- measuring cup and spoons
Ingredients
- 1 cup butternut squash – puree (canned) or cooked and mashed
- 2 eggs
- 1/2 cup maple syrup
- 1/2 cup plain Greek yogurt – whole milk; can sub skyr
- 1/3 cup olive oil – extra virgin or lite
- 1 tsp vanilla extract
- 1 cup all purpose flour – can sub gluten free all purpose
- 1 cup old fashioned oats – get gluten free if needed
- 2 tsp baking powder
- 1/2 tsp fine sea salt – can sub table salt
- 1 tbsp pumpkin pie spice – can sub cinnamon
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 slightly 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 18-22 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.
- Additions: Add 1/4-1/2 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.
- Serving: Enjoy the muffins warm or cold, plain or topped with butter 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
Have a great Thursday!
Lizzie
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