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Butternut Squash Muffins with Mulling Spices

So many boring muffins out there… When you are ready for a muffin that’s truly different and flavorful, it’s time to try these butternut squash muffins with mulling spices.

They have a nice cake-y texture and they’re moist but not too sweet. Plus, they smell amazing¬†when they’re fresh out of the oven.

We used whole wheat flour, almond flour, and flax meal in these muffins. That hearty combination gives a little more “oomph”¬† than you would get from a typical white-flour waffle or pancake. So… muffins for breakfast? And/or lunch? And/or snack? We’ve tried them all, and we can report that they are all indeed good options.

Butternut Squash Muffins with Mulling Spices

Butternut Squash Muffins with Mulling Spices

A warm and richly scented muffin with perfect fall flavor from butternut squash and mulling spices

Course Breakfast, Breakfast or Snack, Snack
Cuisine American
Keyword butternut squash, muffin, muffins, mulling spices
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6


  • 1 cup mashed cooked butternut squash
  • 2 eggs
  • 1/2 cup honey
  • 6 tbsp butter, melted
  • 2 tbsp vegetable oil
  • 1 cup whole wheat flour
  • 1/2 cup almond flour
  • 1/4 cup flax meal
  • 1 1/2 tsp ground mulling spices (see note)
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt


  1. Preheat oven to 350 degrees. In a large mixing bowl combine the butternut squash, eggs, honey, melted butter, and vegetable oil; whisk together until thoroughly combined. In a smaller bowl, combine the flours, flax meal, spices, baking powder, baking soda, and salt. Mix thoroughly.

  2. Gradually add flour mixture to squash mixture, stirring until just combined. Carefully scoop batter by rounded tablespoonfuls into muffin tins (preferably lined with muffin papers, but if you don't have any, then grease the muffin tins).

  3. Bake at 350 degrees for 25 minutes.

Note: We used a mulling spice mixture that contained cassia, cloves, and dried orange rind. We processed it with a food processor to grind it into a powder. If you can’t get your hands on those mulling spices, increase the cinnamon to 1 1/2 teaspoons, and add 1/2 tsp. ground cloves and 1/4 tsp. ground nutmeg.


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butternut squash muffins

P.S. If you love butternut squash, check out our Butternut Squash Donuts.

If you want a similar muffin that’s perfect for the holidays, check out these Holiday Cranberry Sweet Potato Muffins.


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7 Responses to Butternut Squash Muffins with Mulling Spices

  1. Suzi January 10, 2013 at 6:37 am #

    I’ll be right over for breakfast!

    • Jeanne January 10, 2013 at 7:17 am #


  2. Dorothy at ShockinglyDelicious January 10, 2013 at 10:25 am #

    Those look fantastic! I want.
    Right now.
    For lunch!
    Great use of those spices, too.

    • Jeanne January 10, 2013 at 10:49 am #

      Thanks, Dorothy! We’ve had them for breakfast all week, but they’d work just fine for lunch too! : )

  3. Grandma Joan January 11, 2013 at 5:26 am #

    Made them. Great! I loved them.

    • Jeanne January 11, 2013 at 11:07 am #

      Wow – you’re quick! Thanks, Grandma Joan!

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