Let’s be honest: butternut squash doesn’t usually scream “muffin.” But sneaking a vegetable into a baked good is one of our favorite fall traditions, and once you taste these, you’ll understand why. Sweet, warmly spiced, and packed with all the cozy flavors of the season, these muffins are the kind of thing that makes a crisp morning feel a little more magical. Pull on your favorite fall sweater, pour yourself a hot cup of coffee or tea, and let one of these warm from the oven. Vegetable included, complaints not.
These muffins are cozy fall- warm cinnamon, clove, and nutmeg, sweet squash, grated apple, and bright orange zest, all studded with toasted walnuts. They are moist without being heavy, lightly sweet, and just as good for breakfast as they are for an after-school snack.
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Spiced Butternut Squash Muffins
These muffins are cozy fall- warm cinnamon, clove, and nutmeg, sweet squash, grated apple, and bright orange zest, all studded with toasted walnuts. They are moist without being heavy, lightly sweet, and just as good for breakfast as they are for an after-school snack.
- Total Time: 39 minutes
- Yield: 12 servings
Ingredients
- 1½ sticks unsalted butter, melted and browned
- 1¼ cups (250 grams) dark brown sugar
- 4 large eggs
- 1 cup (225 grams) roasted butternut squash, pureed
- 1 sweet apple, peeled, cored, and grated
- Zest of 1 orange
- 1 teaspoon vanilla
- 3 cups (420 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¾ cup toasted walnuts, chopped
Topping
- ¼ cup toasted walnuts, chopped
- ½ teaspoon cinnamon
- 2 tablespoons dark brown sugar
Instructions
- To roast the squash, preheat the oven to 375°F. Halve a butternut squash lengthwise and scoop out the seeds. Brush the cut sides lightly with olive oil and place cut side up on a lined baking sheet. Roast for about 45 minutes, until very tender. Let cool, then scoop out the flesh and puree until smooth. Measure 1 cup (225 grams) for the recipe.
- Preheat the oven to 350°F. Line a standard muffin tin with liners or grease muffin tin well.
- In a large bowl, whisk together the melted butter and dark brown sugar until smooth. Add the eggs one at a time, whisking well after each addition.
- Whisk in the squash puree, grated apple, orange zest, and vanilla until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
- Add the dry ingredients to the wet ingredients and stir just until combined. A few streaks of flour are fine. Fold in the toasted walnuts.
- Divide the batter evenly among the muffin cups, filling to the top.
- Mix topping ingredients and sprinkle over the top of the muffins.
- Bake for 20 to 24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Toast the walnuts first for the best flavor. They can turn soft otherwise in such a moist batter.
If your squash puree looks especially watery, blot it with a paper towel before measuring.
Muffins keep at room temperature for 2 days, or in the fridge for up to a week.
The squash can be roasted and mashed a day or two ahead and kept in the fridge.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Language Corner
These language guides are here to support you, not overwhelm you! Pick one word, one prompt, or one concept that feels right for your child and your moment. There is no right or wrong way to use them. The best conversation is the one that happens naturally while you are cooking together.
✦ Word of the Day: Puree
Puree (say it: pyoo-REY) means food that has been blended or mashed until it is completely smooth, with no lumps. The butternut squash in this recipe starts as a puree- that smooth, thick texture is what makes the muffins so moist.
Try it: "What other foods have you eaten that were pureed? What about applesauce or baby food?"
✦ Word of the Day: Zest
Zest (say it: ZEST) is the thin, colorful outer peel of a citrus fruit, like an orange or lemon. It is full of fragrant oil, so even a little bit adds a big burst of flavor without adding any extra liquid.
Try it: "Can you smell the difference between orange zest and orange juice? Which one smells stronger to you?"
✦ Describing Words
This batter changes as you go, from the smooth, pale puree to the chunky grated apple to the crunchy walnuts folded in at the end. That mix of textures is a great chance to practice describing words.
Try it: "Can you find one word for how the squash feels? What about the apple? What about the walnuts?"
✦ Talk While You Cook
While grating the apple: "What is happening to the apple as we grate it? How is it different from a whole apple?"
While zesting the orange: "What do you notice about the smell right now?"
While folding in the walnuts: "We are folding, not stirring hard, can you show me a gentle folding motion with the spoon?"
There are no wrong answers, just good conversation!
✦ Think Like a Chef
This recipe purees butternut squash right into the batter but a great chef is always experimenting. What other vegetables could be pureed into a muffin? What about carrots, sweet potato, or pumpkin? What do you think each one would taste like?
What could you substitute for the walnuts? How about almonds, blueberries, or chocolate chips? How would each of these change the flavor of the muffins?
✦ A Note on Kitchen Safety
Little hands learn best when they are close by your side. The oven and muffin tins get very hot, so an adult should handle all the loading and unloading. Zesting and grating use sharp tools and are a grown-up job too. Kids can measure and pour the spices, crack the eggs, fold in the walnuts, and fill the muffin cups-the most important job of all!
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