Okay, friends, let’s talk fall baking. I don’t know about you, but the second I feel that first crisp breeze, I’m reaching for the cinnamon and nutmeg! And trust me, nothing says “cozy” quite like a batch of warm, spiced butternut squash muffins fresh from the oven. These aren’t just any muffins, though – they’re perfectly moist, packed with flavor, and happen to be gluten-free!
My grandma used to make the *best* pumpkin bread every October, and these spiced butternut squash muffins totally give me those same warm, fuzzy feelings. They’re like a little hug in every bite. Seriously, you HAVE to try them!
Why You’ll Love These Spiced Butternut Squash Muffins
Okay, so why *these* muffins? Let me tell you! They’re seriously the best, and I’m not just saying that. Here’s the lowdown:
- Moist and Flavorful: No dry, crumbly muffins here! These are packed with butternut squash goodness and all those warm spices we love.
- Easy to Make: Seriously, anyone can whip these up. I promise!
- Perfect for Fall: I mean, butternut squash? Spices? It’s basically autumn in muffin form!
- Gluten-Free: Yep, totally gluten-free thanks to the oat flour. Win-win!
- Can Be Made Ahead: Bake ’em on Sunday, enjoy ’em all week. Just sayin’!
Ingredients for Spiced Butternut Squash Muffins
Alright, let’s gather our goodies! Here’s what you’ll need to make these amazing spiced butternut squash muffins. Don’t worry, it’s a pretty straightforward list!
- 1 1/2 cups oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup butternut squash puree (canned or homemade – whatever’s easiest!)
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
How to Make Spiced Butternut Squash Muffins: Step-by-Step Instructions
Okay, let’s get baking! These spiced butternut squash muffins are seriously easy, but here’s a step-by-step guide to make sure they turn out perfectly.
Step 1: Prepare for Baking Spiced Butternut Squash Muffins
First things first, preheat your oven to 375°F (190°C). Then, grab your muffin tin and line it with paper liners. Trust me, you don’t want these little guys sticking to the pan – makes for a sad muffin experience!
Step 2: Combine Dry Ingredients for Spiced Butternut Squash Muffins
In a large bowl, whisk together the oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisking is key here – it makes sure everything’s evenly distributed, so you don’t end up with a mouthful of baking soda (yuck!).
Step 3: Mix Wet Ingredients for Your Spiced Butternut Squash Muffins
Now, grab another bowl (sorry about the extra dishes!) and combine the butternut squash puree, maple syrup, melted coconut oil, eggs, and vanilla extract. Just whisk it all together until it’s nicely combined.
Step 4: Combine Wet and Dry for Spiced Butternut Squash Muffins
Pour the wet ingredients into the dry ingredients and stir… but here’s the secret: only stir until *just* combined! Seriously, don’t overmix. Overmixing develops the gluten in the oat flour (yes, even oat flour has some!), and you’ll end up with tough muffins. We want tender, fluffy spiced butternut squash muffins, not hockey pucks!
Step 5: Bake Your Spiced Butternut Squash Muffins
Fill those muffin liners about 2/3 full. Then, pop the tin into the preheated oven and bake for 18-20 minutes. How do you know when they’re done? A wooden skewer inserted into the center should come out clean. They should also be a nice golden brown on top. Keep an eye on them – ovens can be quirky!
Step 6: Cool and Enjoy Your Spiced Butternut Squash Muffins
Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This helps them set up a bit so they don’t fall apart when you take them out. And then… enjoy! These spiced butternut squash muffins are best enjoyed warm, if you ask me!
Tips for Perfect Spiced Butternut Squash Muffins
Want bakery-worthy spiced butternut squash muffins every single time? Of course, you do! Here are a few little secrets I’ve learned along the way:
- Use room temperature eggs: Trust me on this one! Room temperature eggs emulsify better, meaning they blend more smoothly into the batter. It makes for a lighter, more even texture in your muffins.
- Don’t overmix the batter: I know I already said it, but it’s *so* important! Overmixing = tough muffins, and nobody wants that.
- Measure oat flour correctly: Oat flour can be tricky. Spoon it into your measuring cup and then level it off with a knife. Scooping directly from the bag compacts the flour, and you’ll end up with too much.
- Check for doneness with a wooden skewer: A clean skewer means they’re ready to come out and play!
- Let muffins cool completely before storing: This stops them from getting soggy in the container. Patience, my friend!
Ingredient Notes and Substitutions for Spiced Butternut Squash Muffins
Okay, so maybe you don’t have *everything* on hand? Don’t sweat it! Here are a few easy swaps you can make for these spiced butternut squash muffins:
- Butternut Squash Puree: No butternut squash? No problem! Pumpkin puree works like a charm. Seriously, you won’t even notice the difference!
- Oat Flour: If you’re super strict about gluten-free, make sure your oat flour is certified. Otherwise, almond flour *can* work, but heads up – it’ll change the texture a bit.
- Maple Syrup: Ran out of maple syrup (gasp!)? Honey or agave nectar will do the trick. They’re basically interchangeable in this recipe.
- Coconut Oil: Not a fan of coconut? Melted butter or even vegetable oil can be subbed in. Easy peasy!
Serving Suggestions for Spiced Butternut Squash Muffins
Alright, you’ve got these amazing spiced butternut squash muffins… now what? Here are a few of my favorite ways to enjoy them. Trust me, you can’t go wrong!
- Serve ’em warm with a pat of butter. Seriously, that’s all you need sometimes!
- Enjoy with a cup of coffee or tea. They’re the perfect little dunkers!
- Pair with a dollop of Greek yogurt and a sprinkle of cinnamon. Makes it feel a *little* bit healthier, right? 😉
- Perfect for breakfast, brunch, or a snack. Basically, any time of day is a good time for these babies!
How to Store Spiced Butternut Squash Muffins
So, you’ve baked up a batch of these spiced butternut squash muffins, and somehow, *somehow*, you have leftovers? Here’s how to keep ’em fresh and delicious!
- Store them in an airtight container at room temperature for up to 3 days. If they last that long, that is! 😉
- Want to keep them even longer? Freeze ’em! Just pop them in a freezer-safe bag for up to 2 months. They’re perfect for a quick grab-and-go breakfast.
- Reheat in the microwave or oven until warmed through. A few seconds in the microwave does the trick, or you can warm them up in the oven for a few minutes if you’re feeling fancy.
Frequently Asked Questions About Spiced Butternut Squash Muffins
Got questions? I’ve got answers! Here are a few of the most common things people ask about these spiced butternut squash muffins. Don’t be shy – ask away if you have more!
- Can I use pumpkin puree instead of butternut squash puree? Absolutely! Pumpkin puree is a fantastic substitute. It’ll give you a very similar flavor and texture. Think of it as pumpkin *squash* muffins if that helps!
- Are these muffins gluten-free? Yep, they are! Just make sure you use certified gluten-free oat flour. That way, you know you’re in the clear if you’re avoiding gluten.
- Can I freeze these muffins? You bet! These moist butternut muffins freeze beautifully. Just wrap them well and they’ll be good to go for up to two months.
- How do I make these muffins vegan? Good question! You can easily make these vegan by substituting the eggs with flax eggs (mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg) or even applesauce.
- Can I add chocolate chips to these muffins? Oh my goodness, YES! Chocolate chips would be a *delicious* addition. I’d recommend semi-sweet or dark chocolate chips for a little extra yum. Seriously, who doesn’t love chocolate?
Nutritional Information for Spiced Butternut Squash Muffins
Okay, a quick note: nutritional info can vary a lot depending on the exact ingredients you use. This is just an estimate, so don’t take it as gospel!
Tried This Spiced Butternut Squash Muffins Recipe?
If you loved these spiced butternut squash muffins (and I *know* you did!), leave a comment below! Rate the recipe, and be sure to share your muffin masterpieces on social media! I can’t wait to see them!
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Irresistible Spiced Butternut Squash Muffins in 20 Minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy these moist and flavorful spiced butternut squash muffins. They are perfect for a fall breakfast or a holiday treat.
Ingredients
- 1 1/2 cups oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup butternut squash puree
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine butternut squash puree, maple syrup, melted coconut oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fill muffin liners about 2/3 full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute pumpkin puree for butternut squash puree.
- Store muffins in an airtight container at room temperature for up to 3 days.
- For gluten-free option, ensure your oat flour is certified gluten-free.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
