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Whole Grain Pumpkin Spice Butternut Squash Muffins

Laura Norris
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins


  • 1/2 cup rolled oats
  • 1/2 cup milk of choice + 2 tablespoons divided
  • 2 cups whole wheat flour
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 1/2 cups butternut squash puree*
  • 1 large egg
  • 4 tablespoons unsalted butter melted**
  • 1/3 cup brown sugar***
  • 2 tablespoons maple syrup


  • Preheat your oven to 400 degrees Fahrenheit.
  • Soak the oats in 1/2 cup milk for 5 minutes to soften.
  • Combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a large mixing bowl.
  • In a separate mixing bowl, whisk together the butternut squash puree, egg, brown sugar, and maple syrup.
  • Stir the oat and milk mixture into dry ingredients. Form a well in the center and pour in the wet ingredient mixture. Lightly whisk together. Gently fold the butter and remaining milk into the batter.
  • Grease or line the cups of your muffin pans and divide the batter evenly amongst the 12 tins.
  • Bake for 12-14 minutes, until the domes are peaked and an inserted toothpick comes out clean.


*See post for directions on how to make your own butternut squash puree.
**You can substitute coconut butter if desired, but don't use applesauce or yogurt - the final product will be too moist.
***For a sweeter muffin, increase the sugar to 1/2 cup.
Store in an airtight container lined with paper towels for 1-3 days. You can also freeze for optimal taste and texture, especially if you do not plan on eating the whole batch within 3 days.