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butternut-squash-muffins-recipe

Butternut Squash Muffins Recipe

Delicious and moist vegan butternut squash muffins perfect for breakfast or a snack.
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Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 cup Butternut squash puree
  • 1 cup All-purpose flour
  • ½ cup Sugar
  • ½ cup Almond milk
  • ¼ cup Vegetable oil
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Nutmeg
  • ¼ teaspoon Salt

Instructions 

  1. Preheat your oven to 375°F (190°C) and grease a muffin tin or line with paper liners.
  2. In a large mixing bowl, whisk together the butternut squash puree, sugar, almond milk, and vegetable oil until well combined.
  3. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  5. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 150kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 0.5g | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2000IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg

Keywords

Muffins, Vegan
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