Moist Butternut Squash Muffins (with raw squash)

Top down view of cluster of butternut squash muffins with orange drizzle.

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.

Course Breakfast, Snack

Cuisine vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 206kcal

Author Monika Dabrowski

Equipment

12-muffin pan
Box grater
Vegetable peeler

Ingredients

2 cups butternut squash coarsely grated, firmly packed
2 cups whole wheat/wholemeal flour
3 teaspoons pumpkin spice or mixed spice
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
1 cup buttermilk or natural yogurt, at room temperature
⅓ cup oil any
½ cup less 1tbsp light brown sugar
2 large eggs at room temperature
2 teaspoons vanilla extract
½ cup dried currants
Zest of 1½ oranges or 2, if not using glaze, see Instructions

For the glaze (optional)

4 tablespoons confectioner's sugar icing sugar
1 tablespoon orange juice plus zest of ½ orange

US Customary - Metric

Instructions

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.
Prepare dry mixture: Combine the flour with the baking powder, bicarbonate of soda and spice and stir thoroughly using a whisk. Set aside.
Prepare butternut squash: Peel and coarsely grate the butternut squash. Set aside.
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.
Add butternut squash: Stir in the butternut squash and dried currants.
Assemble batter: Gradually pour in the dry mixture and stir just to combine. The batter will be thick.
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.
*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!

Notes

Prepare the butternut squash when you are ready to make the recipe. See more preparation tips in the post.
Do not overstir the batter.
Reserve the zest of 1/ 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 butternut squash veggie muffins completely before serving.
Once cooled cover 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.

Nutrition