Get ready to transform your kitchen into a cozy autumn paradise with these irresistible Cinnamon Crunch Butternut Squash Muffins! Imagine biting into a warm, perfectly spiced muffin that combines the rich, velvety sweetness of butternut squash with a delightful cinnamon sugar crunch. These aren't just ordinary muffins – they're a magical blend of comfort, nutrition, and pure indulgence that will make your taste buds dance and your home smell like a bakery dream.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup butternut squash, pureed
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup cinnamon sugar for topping
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 pureed butternut squash, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk thoroughly until smooth and well incorporated.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. This ensures even distribution of leavening agents and prevents lumps.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense, tough muffins.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the cinnamon sugar generously over the top of each muffin, creating a sweet, crumbly topping.
- 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. Store in an airtight container for up to 3 days.
Tips
- Use fresh, smooth butternut squash puree for the best flavor and texture. If using canned, ensure it's pure squash without added seasonings.
- Don't overmix the batter! Stir just until the dry and wet ingredients are combined to keep your muffins light and tender.
- For an extra-special touch, slightly warm the muffins before serving to enhance the cinnamon aroma.
- If you want to make these ahead, they freeze beautifully. Just wrap individually and thaw at room temperature when ready to enjoy.
- For a more intense cinnamon flavor, consider adding a pinch of nutmeg or ground ginger to the dry ingredients.
- Use an ice cream scoop for perfectly uniform muffins that bake evenly.
- Let the muffins cool slightly in the tin before transferring to prevent them from falling apart.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 35mg
