These acorn squash muffins are the perfect breakfast muffin and are easy to make! These squash muffins are both delicious and healthy, perfect for the fall and winter months. Enjoy these for a quick breakfast or a light snack!
Jump to:
These roasted acorn squash muffins are so delicious, no one would ever know they were made with squash. We are always making some type of easy, healthy muffin recipe like these egg muffins, banana oatmeal muffins, and my famous pumpkin chocolate chip muffins because they are perfect for breakfast or even for a quick snack. And since muffin recipes typically yield at least 12 muffins, they are perfect to grab and go on busy days.
Acorn squash has a mild and buttery taste. It pairs really well with a wide variety of sweet and savory seasonings and flavors. It's considered a winter squash and can be roasted, stuffed, sautéed, and pureed. Roasted acorn squash makes the most amazing homemade acorn squash puree which is what makes these acorn squash muffins so light and fluffy. With its mild sweetness and nutty flavor, the texture of the puree comes out super soft and creamy.
Acorn squash also has a watery flesh which contributes to the moisture in this muffin recipe. The squash is the star of the show and hands down, these are the most delectable squash muffins you will ever eat! By far, this is one of my most favorite muffin recipes ever.
🛒 Ingredients You'll Need
These squash muffins are very light and fluffy. So soft and tender, yet not heavy and not too sweet. The secret ingredient is my homemade acorn squash puree. While you can buy other squash purees at your local grocery store, you won't find acorn squash puree. That's why I make my own. And it's so easy! Simply roast the acorn squash in the oven and then puree it in a blender or food processor.
I use a combination of light brown and white sugar to give these roasted acorn squash muffins a hint of sweetness. I also use eggs as a binding agent and to add a bit of protein. Canola or extra-virgin olive oil both work well and adds to the moisture level. Ground cinnamon, nutmeg, and clove contribute to that fabulous fall flavor you will taste in every bite.
A good quality all purpose flour is a key ingredient and helps contribute to the fluffiness of the muffins. You can either use a regular all-purpose flour or gluten free all-purpose flour. Both work exceptionally well and the ratios will be the same in this recipe. To make these healthier, I use low-fat buttermilk which helps make these even more moist and fluffy.
📋 Step-By-Step Recipe Instructions
Start by roasting the acorn squash in the oven. My squash puree recipe takes a bit of time to make, but it's low maintenance and easy to make. Once you have a cup of acorn squash puree, put it in a large bowl along with the eggs, oil, buttermilk, and white and brown sugars.
Using either an electric or standing mixer, mix all the wet ingredients on low speed for 45 seconds. Set aside.
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 mixed.
The consistency of the batter should not be too thin or overly thick.
Line the muffin tin with liners and pour the batter into the lined muffin cups. Using a spoon, slowly guide the batter as it falls into each liner. Fill the muffin cups a little over half full.
Only fill the muffin cups a little over half-way full because they are going to rise while baking in the oven. The goal is to prevent spillage while the muffins are baking.
In an oven that has been preheated to 350°F, bake the muffins for 18-20 minutes. Once done, remove the pan from the oven and allow them to cool in the tin for 5 minutes. From there, 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 roasted acorn squash muffins will literally melt in your mouth. These are absolutely the the most delicious squash muffins!
Storage
These muffins are great stored at room temperature. Once they have completely cooled, place each muffin in a gallon sized plastic bag and seal. Or, store them in a cupcake carrier. To warm, put them in the microwave for 10-15 seconds and enjoy!
These also freeze really well. Once they have completely cooled, place each muffin evenly in a gallon sized plastic 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 or in the refrigerator. After 10-12 hours, the muffins should be completely thawed and ready to enjoy.
🙋 Frequently Asked Questions
Butternut squash and Hubbard squash both work extremely well as substitutes in this recipe. Both are smooth and velvety in texture and slightly sweet.
Yes! You will have left over puree from cooking the acorn squash in the oven. Keep the extra puree in the freezer for up to 3 months so you have it readily available for when you want to make more muffins!
💭 Expert Tips
- Make sure the baking soda and baking powder are still active. If they are over a year old, it's time to buy more. Using old baking powder and soda will prevent the muffins from rising like they should.
- This also makes a really great bread recipe. Instead of cooking in muffin tins, pour the batter into a bread loaf or mold and cook at 350°F until done, about 45-50 minutes. To add a bit of crunch, add some chopped pecans or walnuts.
- There's nothing worse than biting into an undercooked muffin. When removing these squash muffins from the oven, wait at least 5 minutes before removing them from the muffin tin. From there, place the muffins on a wire rack to cool another 10 minutes before removing the paper liners. No one likes a muffin that falls apart, so let these completely cool.
- 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 the muffins will stay nice and moist. If you choose to mix the wet and dry ingredients by hand, only turn the batter 10-12 times. If using a standing mixer, use a paddle attachment.
- These muffins will be done after 18-20 minutes of baking. They will start to turn a nice golden brown on top and on the edges. When removing 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 cool in the muffin tin.
👩🍳 More Squash Recipes You'll Love!
Squash is one of the most versatile foods and I love creating new dishes with different types of squash. This Baked Chorizo with Butternut Squash is cooked in a flavorful ranchero sauce and is one of my favorite Tex-Mex dishes. And this Hubbard Squash Soup is fresh, healthy, and easy to make It's autumn bliss in a bowl! And this Goat Cheese Spaghetti Squash is creamy and slightly peppery healthier option for pasta night. A little lemon juice adds tart flavour to the light, tangy sauce.
If you want more tastes of fall, check out some of my best fall recipes here! I've got 42 of the best recipes to help inspire you to cook and bake all season long!
Follow Recipes Worth Repeating for more amazing recipes!
Roasted Acorn Squash Muffins
Equipment
- muffin tins
Ingredients
Traditional Recipe
- 1 cup acorn squash puree
- 2 eggs
- ½ cup canola oil
- ¼ cup low-fat buttermilk
- 1 cup white sugar
- ½ cup light brown sugar
- 1 ¾ cup cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Instructions
- Preheat oven to 350°F. Line a muffin tin with 18 paper liners.
- Roast the acorn squash. Use these instructions.
- Once you have 1 cup of pureed acorn squash, in a large bowl mix together with a standing or hand held mixer the puree, eggs, oil, buttermilk, white, and brown sugars until thoroughly combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and clove.
- Pour the dry ingredients into the wet mixture. Combine just until combined; do not over mix. Pour into the prepared muffin pan.
- Bake in preheated oven for 18-20 minutes.
- Remove the muffin pan from the oven and let cool for 5-7 minutes.
- From there, place the muffins on a wire rack to cool another 10 minutes before removing the paper liners and serving.
Video
Notes
- If you are using a standing mixer, the paddle attachment works well. If hand mixing, do 10-12 large folds until just combined.
- Make sure the baking soda and baking powder are still active. If they are over a year old, it's time to buy more. Using old baking powder and soda will prevent the muffins from rising like they should.
- You can either use a regular all-purpose flour or gluten free all-purpose flour. Both work exceptionally well and the ratios will be the same in this recipe.
- These muffins will be done after 18-20 minutes of baking. They will start to turn a nice golden brown on top and on the edges. When removing 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 cool in the muffin tin.
- There's nothing worse than biting into an undercooked muffin. When removing these squash muffins from the oven, wait at least 5 minutes before removing them from the muffin tin. From there, place the muffins on a wire rack to cool another 10 minutes before removing the paper liners. No one likes a muffin that falls apart, so let these completely cool.
- 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 the muffins will stay nice and moist. If you choose to mix the wet and dry ingredients by hand, only turn the batter 10-12 times. If using a standing mixer, use a paddle attachment.
- This also makes a really great bread recipe. Instead of cooking in muffin tins, pour the batter into a bread loaf or mold and cook at 350°F until done, about 45-50 minutes. To add a bit of crunch, add some chopped pecans or walnuts.
Ann
I have never tried an acorn squash muffin before. I love acorn squash, so I can imagine how delicious these are!
Amanda Mason
They taste a lot like cake, just not as sweet! Can't wait to hear how you like them!
Jessica
I made these this morning because my family wasn't a fan of the roasted acorn squash I made a few nights ago. I figured this was a good way to use it up! Really tasty, great texture to the muffins. Thank you!
Amanda Mason
So glad to hear they loved these, Jessica!!