Acorn Squash Breakfast Muffins Recipe

These acorn squash muffins are the perfect breakfast muffin and are easy to make! These healthy muffins are great for the fall and winter months and they are sweet and full of spice. You'll find tastes of fall in each bite! This muffin recipe is the perfect grab and go breakfast!

Jump to:

• Why This Recipe Works
• Ingredients You'll Need
• Step-By-Step Recipe Instructions
• Expert Tips and FAQs
• Other Muffin Recipes
• Acorn Squash Muffins

These healthy breakfast muffins are the perfect make ahead meal and are great for on the go. The initial rush into the fall season is starting to happen. Every year when fall hits, we all get excited about the pumpkin muffins and cinnamon and clove spice flavors that pop up everywhere. And let me tell you, I'm a lover of muffins!

Ingredients You'll Need

These breakfast muffins are not only healthy but very light and fluffy. So soft and tender, not heavy and not too sweet. These can be made into gluten free muffins very easily. You can use a regular or gluten free all purpose flour. Both work exceptionally well and the ratios will be the same.

The secret ingredient with these healthy breakfast muffins is using acorn squash puree. While you can buy other squash puree at your local grocery store, you won't find acorn squash puree. That's why I make my own. And it's so easy! You'll roast the acorn squash in the oven and then puree it in a blender or food processor. It's that easy!

I use a combination on brown and white sugar in this recipe to give this breakfast muffin recipe a bit of sweetness. I also use eggs to add a bit of protein. Ground cinnamon, nutmeg, and clove contribute to that fabulous fall flavor. While this muffin recipe is great year round, it has a lot of wonderful fall flavors!

Step-By-Step Recipe Instructions

To make this easy muffin recipe you'll first roast the acorn squash in the oven.  To learn how to roast acorn squash to make the puree, follow these step-by-step instructions here. Once you have a cup of acorn squash puree, put it in a large bowl and combine the puree, eggs, canola oil, buttermilk, and white and brown sugars.

Using a standing mixer or hand held mixer, mix all the wet ingredients on low speed for 45 seconds.

In a separate bowl, combine the flour, baking soda, salt, ground cinnamon, nutmeg, and clove.

Next, pour the dry ingredients on top of the wet mixture. Using the paddle attachment on the standing mixer, combine just until the ingredients are incorporated. Expert Tip: It's important that you do not overmix the batter. Overmixing can dry out these homemade muffins.

The consistency of the batter should look like this below. It should not be too thin or overly thick.

Now, it's time to pour the muffin batter into the lined muffin pan. Using a spoon, slowly guide the batter as it falls into each muffin pan liner. Or, use a large cookie scoop to place the batter into the muffin cups. Fill the muffin cups a little over half full.

Expert Tip: It's important that you don't overfill the muffin tins because they are going to rise while baking in the oven. You want to ensure there is no spillage while the muffins are baking.

Bake for 19-20 minutes. Once done, remove the muffin pan from the oven and let cool in the muffin tin. About 5 minutes later, place the muffins on a wire rack to finish cooling.

Once cooled, pull back the muffin wrapper and indulge! Oh, and if you add a little butter on top, these breakfast muffins will literally melt in your mouth. These are absolutely the the most DELICIOUS healthy vegetable muffins!

Expert Tips and FAQs

• Nothing bothers me more than having a muffin still be a little moist in the middle when I take a bite. For this recipe, wait 5 to 7 minutes from when you pull these out of the oven to remove them from the pan. From there, place the muffins on a wire rack to cool another 10 minutes before removing the paper liners. No one likes a crumbly muffin so let these yummies cool before indulging.

• These muffins are great stored at room temperature. Once they are completely cooled, place each muffin in a gallon sized Ziplock baggie and seal. Or, you can store them in a cupcake carrier.

• No one likes dry muffins. When muffins are too dry, it's typically because the batter has been overmixed. Don't overmix the batter and your muffins will stay nice and moist. If you opt to mix the wet and dry ingredients by hand, only turn the 10-12 times. If using a standing mixer, use a paddle attachment.

• These muffins will be done after 19-20 minutes of baking. They will start to turn a nice golden brown on top and on the edges. When you remove the muffin pan from the oven, you may question if they are cooked all the way though. Don't let the appearance fool you into thinking they not cooked all the way through. These muffins are super moist and will finish firming up as they completely cool.

• These squash muffins freeze really well. Once they have completely cooled, place each muffin evenly in a gallon sized Ziplock baggie and seal. Place the baggie upright in the freezer for up to 3 months. To thaw, remove the baggie from the freezer and place on a counter. After 10-12 hours, the muffins should be completely thawed and ready to eat.

Other Muffin Recipes

If you're a lover of muffins and other breads, you're going to love this Lemon Blueberry Bread. You can make a loaf or use the batter to make muffins! These Baked Oatmeal Cupcakes are also a great choice and are made with blueberries, bananas, oatmeal and coconut oil. These are great breakfast muffins!

And if you like a bit of chocolate, these Pumpkin Chocolate Chip Muffins are full of fall spices. These pumpkin muffins are not overly sweet and are perfect with a cup of coffee or a glass of milk.

I can’t wait to hear how this recipe turned out for you! If you’ve tried this or any other recipe of mine on the website, make sure you rate the recipe. You can also leave a comment below! I love hearing from you!

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