Moist Butternut Squash Muffins (with raw squash)

These butternut squash muffins are made with raw, shredded butternut squash, spice, whole wheat flour and orange zest for a delicious autumnal breakfast or snack. Fluffy and moist, they are low in sugar and simple to make. Ready in just over 30 minutes!

These butternut squash muffins are made using raw, shredded squash along with a handful of ingredients. They are moist (thanks to the squash), but also fluffy, light, and moderately sweet. I used a mixture of pumpkin spice, orange and vanilla, which enhanced the flavour of the squash producing a delicious autumnal bake. These spiced squash muffins are easy to make, high in fibre and not too sweet.

Butternut squash is typically used in savoury, rather than sweet recipes (such as soup), but like carrot, it works well in both. It's moist but not too watery, and has more flavour than pumpkin, another popular fall vegetable. While pumpkin tends to be cooked before being added into bakes (such as pumpkin muffins) butternut squash can be used raw. Which is what I've done in this butternut squash muffin recipe. See my easy preparation tips below.

Butternut squash muffins: ingredients and substitutions

• Butternut squash: see preparation tips below.
• Flour: I used whole wheat flour (wholemeal), but you can use all-purpose/plain instead, or in combination with whole wheat.
• Baking powder.
• Baking soda.
• Buttermilk: you can use either natural yogurt or kefir, instead.
• Oil: any mild tasting oil will work.
• Light brown sugar: adds moisture and flavour and, in my view, works better than ordinary sugar.
• Eggs.
• Dried currants: they add natural sweetness and complement the squash (without overpowering it), but you can use dried cranberries or raisins, instead.
• Orange zest: clementine zest makes a delicious alternative.
• Pumpkin spice: or mixed spice (UK).
• Vanilla extract.
• Confectioner's sugar/icing sugar: this ingredient is optional (see Instructions).

How to prepare the butternut squash

Preparing the butternut squash for muffins is easy. You will need approx. ⅓ of an average sized squash. Simply peel the squash, remove the seeds (if present) and coarsely grate. There is no need to squeeze out excess moisture. Simply weigh it or use a measuring cup and make your butternut squash veggie muffins.

TIPS: I do not recommend using a spiralizer (which would produce long strands of squash, not suitable to use in muffins). I also don't recommend preparing the squash in advance (it will release moisture).

Step-by-step recipe instructions

1. Preheat the oven to 400F/200C/180 fan/gas mark 6. Lightly grease or line a 12-muffin pan with paper cases and set aside.

2. Prepare dry mixture: Combine the flour with the baking powder, bicarbonate of soda and spice and stir thoroughly using a whisk. Set aside.

3. Prepare butternut squash: Peel and coarsely grate the butternut squash. Set aside.

4. Prepare wet mixture: Whisk together the eggs, buttermilk, sugar, oil, orange zest and vanilla extract until creamy.

TIP: Reserve the zest of about ½ orange to add to the glaze later. If you don't plan to make the glaze add the zest of 2 oranges into the batter.

5. Add butternut squash: Stir in the butternut squash and dried currants.

6. Assemble batter: Gradually pour in the dry mixture and stir just to combine. The batter will be thick.

7. Bake: Divide the mixture between 12 muffin cases, place in the centre of the oven and bake for 10 minutes. Lower the heat to 190F/375C/170 fan/gas mark 5 and bake for 15 more minutes. Remove from the oven and set aside to cool in the pan.

8. *Add glaze (optional): Combine the powdered sugar, 1 tablespoon of orange juice and zest of ½ orange. Stir until smooth then drizzle the mixture over the muffins (once cooled). Enjoy!

Serving suggestions

These spiced butternut squash muffins can be served either cold or a little warm, if you prefer (although they are moist and soft even when cold). I like to serve them with a little orange glaze, but you can enjoy them as they are. For a more substantial breakfast serve these muffins with cottage cheese or cream cheese.

Top tips

• Prepare the butternut squash when you are ready to make the recipe.
• Do not overstir the batter.
• Reserve the zest of ½ orange to add to the glaze. If you prefer to omit the glaze add the zest of both oranges into the batter.
• I recommend cooling your muffins with butternut squash completely before serving.
• Once cooled cover the muffins with a kitchen cloth and refrigerate in a container the next day. They will stay fresh for up to 3 days.
• Freeze for up to 3 months.

Related fall muffin recipes to try next

• Carrot Date Muffins
• Pear Muffins (Low Sugar)
• Gluten Free Apple Muffins
• Dried Cranberry Muffins with Pecans

See also these other easy, delicious breakfast recipes including more ideas for including vegetables in your breakfast!

Recipe

Keep in touch!

If you make this easy butternut squash muffin recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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