Imagine biting into a muffin that captures the essence of fall in every single bite - warm, spicy, and incredibly moist. These Butternut Squash Apple Muffins are not just another breakfast treat; they're a culinary experience that transforms humble ingredients into a masterpiece of seasonal delight. Packed with the natural sweetness of butternut squash and crisp apples, these muffins will revolutionize your morning routine and have your family begging for more!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup butternut squash, pureed
- 1 cup apple, grated
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine the butternut squash puree, grated apple, white sugar, brown sugar, vegetable oil, and eggs. Whisk thoroughly until all ingredients are well incorporated and smooth.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. This helps ensure even distribution of leavening agents and prevents flour lumps.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Use an ice cream scoop or large spoon to distribute the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Optional: Sprinkle a little extra cinnamon or raw sugar on top of each muffin for added texture and flavor.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Use fresh, ripe butternut squash and crisp apples for the most vibrant flavor. Grate the apple just before mixing to prevent browning.
- Don't overmix the batter! Stir just until the dry and wet ingredients are combined to ensure tender, light muffins.
- For extra moisture, consider adding a tablespoon of Greek yogurt or applesauce to the wet ingredients.
- If you want a crunch, sprinkle some chopped walnuts or pecans on top before baking.
- Check your muffins a few minutes early - oven temperatures can vary. A toothpick should come out clean, but not dry.
- Allow muffins to cool slightly in the pan before transferring to a wire rack to prevent them from becoming soggy.
- These muffins freeze beautifully! Store in an airtight container for up to 3 months for a quick, delicious breakfast or snack.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 35mg
