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Laura Norris

Whole Grain Pumpkin Spice Butternut Squash Muffins

5 from 1 vote
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Soak the oats in 1/2 cup milk for 5 minutes to soften.
  3. Combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a large mixing bowl.
  4. In a separate mixing bowl, whisk together the butternut squash puree, egg, brown sugar, and maple syrup.
  5. 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.
  6. Grease or line the cups of your muffin pans and divide the batter evenly amongst the 12 tins.
  7. Bake for 12-14 minutes, until the domes are peaked and an inserted toothpick comes out clean.

Notes

*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.