Butternut Squash Chai Spice Muffins

Butternut Squash Chai Spice Muffins

Enjoy fall flavors with these Butternut Squash Chai Spice Muffins. They’re best topped with pumpkin butter! If you love muffins and fall baking as much as I do, I know you’re going to love these muffins. 

Butternut squash is available year round, but it’s best fall through winter. It’s high in fiber, potassium, and vitamin A (1)I roasted a whole butternut squash to make my own puree for this recipe, but you could also purchase pre-cut squash or canned butternut squash puree to save time. 

Butternut Squash Chai Spice Muffins

Butternut Squash Chai Spice Muffins 

Makes 12 Muffins

Ingredients

  • 2 cups almond flour 
  • 1 ½ cups rolled oats 
  • 1 teaspoon ginger 
  • 2 teaspoon cinnamon 
  • 1 teaspoon nutmeg 
  • 1 teaspoon baking soda 
  • ½ teaspoon fine sea salt 
  • ¼ cup walnuts 
  • ¼ cup raisins 
  • 3 eggs 
  • 1 ½ cups mashed or pureed butternut squash*
  • 5 tablespoons butter, melted 
  • ⅓ cup maple syrup 
  • 2 tablespoons almond milk 

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners. 
  2. In a large bowl, combine the almond flour, rolled oats, ginger, cinnamon, nutmeg, baking soda, salt, walnuts, and raisins. Mix together. 
  3. In a separate mixing bowl, combine the eggs, butternut squash, butter, maple syrup, and almond milk. Mix together.
  4. Gently pour the dry ingredients into the wet ingredients, stirring until well combined. 
  5. Evenly divide the batter between muffin cups, filling each to the top. Bake for 30-35 minutes, until a toothpick inserted comes out clean. Transfer to a wire rack to cool. 
  6. Enjoy served with pumpkin butter! Store leftovers in the fridge or freezer, warming upon serving.

*I roasted a whole butternut squash to make my own puree. You could also buy canned butternut squash puree. To make your own, cut 1 butternut squash in half lengthwise. Scoop out the seeds and strings. Place halves, cut side down, on a baking sheet lined with parchment paper. Bake for 45 minutes at 375 degrees Fahrenheit. Let cool upon removing from the oven, then scoop out the flesh, discarding the skin. Mash butternut squash with the back of a fork until it reaches desired consistency. Safe extra squash in an airtight container in the refrigerator for up to one week.

What fall foods are you loving right now?

For topping, I’m loving Trader Joe’s Pumpkin Butter this season. If you like these muffins, you might also want to try this muffin recipe.

Comments: 2

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    Susan Thomsen

    October 7, 2020

    The Butternut Squash Chai Spice Muffins are delicious! Easy and quick to make (which is good for this “non-baker”). Eating them plain with a cup of Highlander Grogg coffee works for me 🙂

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