Acorn Squash Muffins

These acorn squash muffins are easy to make and the perfect muffin recipe for the fall and winter months. These muffins are sweet and full of spice. Perfect bits of fall in each bite.

Acorn Squash Muffins

The initial rush into the fall season is starting to happen. Every year when fall hits, we all get excited about the pumpkin and cinnamon and clove spice flavors that pop up everywhere. Since Halloween is just around the corner and with Thanksgiving right after, I feel the urge to dive right into the fall recipes. You know the types of recipes I’m referring to…this Pumpkin Chocolate Chip Muffin recipe and these Soft Pumpkin Cookies recipe.

And let me tell you, I’m a lover of all things muffin related. The warm cinnamon flavor of these acorn muffins are perfect for breakfast, as a snack, or as a dessert. I know what you’re thinking…acorn squash muffins? That doesn’t sound appetizing. But oh my, oh my, they absolutely are! This is by far one of my most favorite muffin recipes ever.

What makes these acorn squash muffins so soft and super moist is the puree. The homemade acorn squash puree is key and really keeps make these muffins light and fluffy.

Muffin Ingredients

These acorn squash muffins are so light and fluffy. So soft and tender, not heavy and not too sweet. Here’s the players in this delicious recipe:

• all purpose flour (regular or gluten free)
• acorn squash
• baking soda
• brown sugar
• white sugar
• buttermilk
• canola oil,
• salt
• eggs
• cinnamon
• nutmeg
• clove

How to Make Acorn Squash Muffins

First, roast the acorn squash in the oven.  To learn how to cook acorn squash to make the puree, follow these step-by-step instructions here.  Once you have a cup of pureed acorn squash, grab a large bowl and combine the puree, eggs, canola oil, buttermilk, and white and brown sugars.

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

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

Next, pour the dry ingredients into the wet mixture. Using the KitchenAid or hand held mixer, combine just until incorporated; do not over mix.

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 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 because they are going to rise while baking in the oven.

Bake for 19-20 minutes. Once done, remove the muffin pan from the oven and let cool.

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

Tips on How to Make the Best Muffins

These are the most common questions I get asked when it comes to making muffins.

• When should I remove the muffins from the pan? 5 to 7 minutes out of the oven is plenty of time to remove the muffins from the pan. From there, place the muffins on a wire rack to cool another 10 minutes before removing the wrapper. No one likes a crumbly muffin so let these yummies cool before indulging.
• Can muffins be stored at room temperature? Yes! Once the muffins are completely cooled, place each muffin in a gallon sized Ziplock baggie and seal. Or, store in a cupcake carrier.
• What makes muffins dry? When muffins are too dry, it’s typically because the batter was overmixed. Don’t overmix the batter and you’re muffins will stay nice and moist. If you opt to mix the wet and dry ingredients by hand, only turn 10-12 times.
• How do I know when muffins are done? 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.
• Can you freeze muffins? Yep! Sure can! Once the muffins are 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. When you are ready to eat the muffins, remove the baggie from the freezer and place on a counter to thaw. After 10-12 hours, the muffins should be completely thawed and ready to eat.
• Can I make a gluten free version of these muffins? Yes! If you want to make a gluten free version of these muffins, substitute the regular all purpose flour for a gluten free flour. Ratios should remain the same.

Other Muffin Recipes

If you’re a lover of muffins and other breads, you’re going to love these:

• Looking for a blueberry muffin recipes? Check out this Lemon Blueberry Bread. You can make a loaf or muffins!
• These Baked Oatmeal Cupcakes are super healthy and amazing for breakfast or as a snack.
• Pumpkin Chocolate Chip Muffins are perfect with a cup of coffee or a glass of milk.

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Acorn Squash Muffins

These acorn squash muffins are easy to make and the perfect muffin recipe for the fall and winter months. These muffins are sweet and full of spice.

5 from 17 votes

Print Pin Rate

Course: Bread, Breakfast, Snack

Cuisine: American

Prep Time: 50 minutes

Cook Time: 19 minutes

Total Time: 1 hour 9 minutes

Servings: 18 people

Calories: 177kcal

Author: Amanda Mason

Ingredients

Traditional Recipe

• ▢ 1 cup acorn squash puree
• ▢ 2 eggs
• ▢ 1/2 cup canola oil
• ▢ 1/4 cup low-fat buttermilk
• ▢ 1 cup white sugar
• ▢ 1/2 cup brown sugar
• ▢ 1 3/4 cup cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1 1/2 teaspoon ground cinnamon
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 1/8 teaspoon ground cloves

Instructions

• Preheat oven to 350 degrees. Line 18 muffin cups with paper liners or use a flexipan muffin mold.
• Roast the acorn squash. Use these instructions.
• Once you have a cup of pureed acorn squash, in a large bowl mix together with a KitchenAid 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 incorporated; do not over mix. Pour into the prepared muffin pan.
• Bake in preheated oven for about 19-20 minutes.
• Remove the muffin pan, let cool and then serve.

Notes

• If you want to make a gluten free version of these muffins, substitute the regular all purpose flour for a gluten free flour. Ratios should remain the same. 

Nutrition

Serving: 1muffin | Calories: 177kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 106mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

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