Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...
Move over, pumpkin — butternut squash is the secret ingredient in these seasonal muffins
Butternut squash is a hearty vegetable and very popular in the fall and winter months. With its bright orange hue and lightly sweet and nutty flavor, this squash is perfect not only for savory recipes but also for sweet treats.
For this kid-approved (and healthier!) treat, I folded mashed butternut squash into muffin batter and added real molasses and pumpkin pie spice to give them a bit of a gingerbread feel. My family loves these muffins for a simple, quick snack or as a sweet bite.
Use roasted or steamed butternut squash in this recipe. The key is to mash or whip it as smoothly as possible so no chunks are in the muffins. I also love the depth of flavor the molasses adds, but if you don’t like it, try pure maple syrup or honey instead.
Butternut squash-pumpkin seed muffins recipe
To make roasted butternut squash, toss 1 cup of fresh diced butternut squash into 1 tablespoon of olive oil, and roast at 400 degrees F for 30 minutes. Once roasted, mash with a fork, and either use in your muffins or keep chilled until ready for baking.