Butternut Squash Muffins Recipe (Video)

thumbnail_butternut squash muffins.jpg

Butternut squash, in my opinion, is an underrated vegetable/fruit. It is stable in my home, and we love it both in savoury and sweet recipes, we just can’t get enough of it. It has a natural sweetness that when roasted lends it nutty and caramelised flavour as in my butternut squash burrito recipe and when pureed lends a soup such a creaminess my pumpkin soup. Treat as you would treat pumpkin, they both have so many health benefits to the point I highly recommend it to be stable in your kitchen. Mega antioxidants, manganese, folate, zinc, vitamin C, super high in vitamin A. This mighty vegetable helps protect against osteoporosis, it enjoys natural anti-inflammatory properties and helps with weight loss as it is low in calories.

Aside from all the health benefits, baking these muffins is an excellent way to insure you incorporated goodness into your children's diet especially the fussy ones. I promise, these little gems are deliciously soft, moist and fluffy.

Have a crack at it and let me know.

Servings: 12

Preparation Time: 10 minutes

Start to finish: 35 minutes

baking: 25 minutes


  • 1 1/2 cups sugar

  • 1/2 cup vegetable oil

  • 3 eggs

  • 1 teaspoon vanilla

  • 1/2 teaspoon salt

  • 1/2 cup ground almonds or almond flour

  • 1 teaspoon ginger powder

  • 1/2 teaspoon nutmeg

  • 1 tablespoon cinnamon, powder

  • 1 2/3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 3 cups butternut squash, cubed


* Preheat oven to 180C fan setting.

* In a bowl sift the flour, and baking soda then set aside.

* Place the butternut squash in a microwave-safe bowl with 1/4 cup water and cook for 7 minutes or, until soft then puree.

* In a glass bowl place, the oil, ground almonds, sugar, eggs, salt, vanilla and spices, whisk until all is incorporated.

* Add 1 1/2 cups of the pureed butternut squash and whisk until blended.

* Fold in the flour and incorporate it well. Scoop the batter into a cupcake case lined medium muffin tray, bake on the middle shelf for 20 to 25 minutes or until an inserted toothpick comes out clean.

* When ready take the muffins out of the tray onto the cooling wire rack.

* Once cooled pipe buttercream icing on top.


* You can substitute butternut squash with pumpkin.

* You can opt for reducing the cane sugar as butternut squash is naturally sweet.

* These can be kept for 2 days on the kitchen counter in a sealed container.

* These muffins can be frozen for up to 3 months in a Ziplock bag, just thaw and eat.

Per Serving: 309 Calories; 13g Fat (37.9% calories from fat); 5g Protein; 44g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 214mg Sodium.