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
Ingredients
- 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
Instructions
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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.
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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).
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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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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.
Hi! I'm Jeanne Fratello - a writer, reporter, and food enthusiast who is on a mission to write great stories about food and where your food comes from.
I’ll be right over for breakfast!
Anytime!!
Those look fantastic! I want.
Right now.
For lunch!
Great use of those spices, too.
Thanks, Dorothy! We’ve had them for breakfast all week, but they’d work just fine for lunch too! : )
Made them. Great! I loved them.
Wow – you’re quick! Thanks, Grandma Joan!