Just one bite of these spiced butternut squash muffins, and you’ll feel the essence of autumn like a comforting hug. With the earthy sweetness of the squash, the warming mix of spices, and topped off with a blanket of cream cheese icing, it’s the perfect indulgent treat after a crisp walk, kicking the leaves up, whilst snuggled up on the sofa.
Butternut squash
Butternut squash is a versatile, sweet, and nutty-tasting squash that’s a favorite in both savory and sweet dishes. It becomes even more flavorful when roasted or baked. Rich in vitamins A and C, fiber, and antioxidants, butternut squash offers not only a natural sweetness but also a nutrient-packed addition to any meal. And an added bonus is the moistness it brings to baking, such as these spiced butternut squash muffins.
In baking, its smooth, tender texture makes it an ideal ingredient for muffins, breads, and cakes, helping to create a moist crumb while adding a hint of earthy sweetness and pairs well with warm spices like cinnamon, nutmeg, and ginger. This type of squash is a great way to bring in seasonal flavors to your kitchen, especially in the cooler months, and its natural sweetness means you can reduce added sugar in baking recipes.
Other butternut squash recipes
Below are some savoury recipes to try for butternut squash:
Growing squash and pumpkins
Growing Squash or Pumpkin isn’t for the faint-hearted and requires a big garden as they need a lot of space to trawl across the soil, winding their tendrils around anything in their path! If you do have these giants of the vegetable world growing in your patch then great, if not, then they are a great seasonal addition to the shopping trolley in the autumn and winter months when they are at their best.
I have used Butternut squash in this recipe, but this can totally work equally well with pumpkin.
Any leftover, cooked, butternut squash can be frozen. I will often roast a whole butternut squash or pumpkin when cooking something else, to maximise the energy use. Also, it’s great to have in the freezer to throw together a risotto or to use in cakes such as these muffins.
These muffins will keep for 3-4 days in a sealed container.
Spiced Butternut Squash Muffins
Equipment
- 12 hole muffin tin
- blender
- standing mixer or handheld whisk
Ingredients
Muffins
- 1 butternut squash
- 250 g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 150 g butter softened
- 150 g caster sugar
- 3 eggs
- 1 tsp vanilla paste
Cream Cheese Icing
- 100 g butter softened
- 300 g icing sugar
- 150 g cream cheese
- ½ tsp vanilla paste
Instructions
- Preheat the oven to 180 °C.
- Cut the butternut squash in half and scoop out all the seeds. Line a baking tray with paper and place the halves of squash cut-side down. Roast in the oven for 35-40 minutes until soft. Once cool, scoop out 300g of the flesh and place in a blender and process to a puree.
- The remainder of the cooked squash can be placed in the freezer for another time – see notes below.
- Mix the flour, baking powder, bicarb, and spices in a bowl with a pinch of salt.
- In a larger bowl, whisk the butter and the sugar together – either in a standing mixer or with a handheld – until fluffy and light in colour. Continue to whisk, adding in one egg at a time, then add in the vanilla paste. Finally add in the butternut squash puree along with the dry ingredients and whisk briefly until it all comes together. Be sure not to over whisk at this point.
- Divide the mixture into the muffin tin, that has been lined with cases.
- Bake in the oven for 20-25 minutes until risen (ensuring a cocktail stick comes out clean when inserted into the centre).
- Remove from the oven and leave to cool completely in the tin on a rack.
- When the muffins have cooled, place the butter for the icing in a large bowl and beat until totally smooth. Gradually add in the icing sugar and beat continuously for 2-3 minutes. Add in the vanilla paste and give a quick final whisk. In a separate bowl, whisk the cream cheese briefly until smooth, then fold into the buttercream mix until combined. Do not whisk it in, as you'll lose the thickness of the buttercream.
- You can pipe the icing onto the muffins, or simply swirl it on top. I like to dust a little ground cinnamon on the top using a small sieve.
Notes
- I have used Butternut squash, but this can work equally well with pumpkin.
- Any leftover, cooked, butternut squash can be frozen. I will often roast a whole butternut squash or pumpkin when cooking something else, to maximise the energy use. Also, it’s great to have in the freezer to throw together a risotto or to use in cakes such as these muffins.
- These muffins will keep for 3-4 days in a sealed container.
The easiest muffins to make. Did not even get to be iced before being devoured!
So glad you enjoyed them! The icing is amazing, but the muffins are just as good on their own (and a little healthier that way!)