Imagine waking up on a crisp autumn morning, the kind where the air feels just a little bit fresher, and the leaves crunch underfoot like nature’s bubble wrap. It’s the kind of day that practically begs for something warm and comforting to be baking in the oven. Enter butternut squash muffins.
Now, I know what you’re thinking—squash in a muffin? But trust me, these little guys are the heroes you didn’t know you needed. They’re sweet, a tad spicy, and oh-so-moist, like a cozy sweater for your taste buds.
I remember the first time I tried making these; it was a total whim during last year’s Thanksgiving prep. My cousin, who’s a notorious picky eater, couldn’t stop raving about them. True story!
If you’re looking for a bake that feels like a hug and tastes like autumn itself, these muffins are your answer. Let’s get started before I eat the entire batch myself.
Steps
- Preheat your oven to 375°F and prepare a 12-cup muffin tin by lining it with parchment or cupcake liners, or lightly greasing it with cooking spray.
- In a blender or food processor, blend old-fashioned oats until they achieve a flour-like consistency. Add chai seasoning (or pumpkin pie spice), baking soda, and sea salt, then pulse to mix evenly.
- In a separate large bowl, whisk together eggs, almond milk, mashed butternut squash, maple syrup, coconut oil, and vanilla extract until they are fully combined.
- Gently fold the oat mixture into the wet ingredients, stirring just until combined to avoid over-mixing.
- Divide the batter into the prepared muffin cups, and if desired, sprinkle a pinch of turbinado sugar on top of each.
- Bake for 15-18 minutes or until a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool in the pan on a rack for about 5 minutes before serving warm or storing.
Ingredients
- 3 cups old-fashioned oats (or 240 grams oat flour)
- 1 1/2 tablespoons chai spice (blend of 2 teaspoons ground cardamom, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves) or pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine sea salt
- 2 eggs
- 1 cup unsweetened almond milk (plain or vanilla)
- 1 cup mashed cooked butternut squash
- 1/2 cup maple syrup
- 3 tablespoons melted coconut oil (or another mild-flavored oil)
- 1 teaspoon vanilla extract
- Optional: Turbinado sugar for sprinkling on top
FAQ
- Can I use pumpkin puree instead of butternut squash?
- Yes, you can substitute pumpkin puree for the mashed butternut squash in this recipe. The flavors will be slightly different, but it should still work well.
- What can I use if I don’t have oat flour?
- You can create oat flour by blending regular old-fashioned oats in a blender or food processor until they reach a flour-like consistency. Alternatively, you can use pre-ground oat flour if you prefer.
- How can I make these muffins vegan?
- To make these muffins vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based milk and oil.
- How should I store these muffins?
- Store the muffins in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 3 months.
- Can I add other ingredients to the muffins?
- Absolutely! You can customize your muffins by adding chocolate chips, nuts, seeds, or dried fruits. You can also drizzle a maple glaze over the top for extra sweetness.
Tips
- Roast and Mash Ahead: Prepare your butternut squash in advance by roasting and mashing it. This will save time and ensure you have the perfect texture ready when you’re set to bake.
- DIY Oat Flour: Instead of purchasing oat flour, you can make your own by blending old-fashioned oats in a blender until they reach a flour-like consistency. This is a cost-effective and easy way to make sure your muffins are gluten-free.
- Avoid Over-Mixing: When combining the wet and dry ingredients, stir just until they are incorporated. Over-mixing can lead to dense muffins instead of the desired light and fluffy texture.
- Storage Tips: To extend the freshness of your muffins, store them in an airtight container for up to three days in the fridge or freeze them for up to three months. This way, you can enjoy homemade muffins anytime!
Equipment
- Blender or Food Processor – For grinding oats into oat flour.
- Muffin Pan – A 12-cup muffin pan for baking the muffins.
- Parchment or Cupcake Liners – For lining the muffin pan.
- Cooling Rack – For cooling the muffins after baking.
