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butternut squash muffins

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.