Indulge in our irresistible butternut squash muffinsperfectly moist and delicious A healthy treat that delights every bite Find your favorite recipe
Ingredients
Scale
1 cup of cooked and pureed butternut squash
1/2 cup of granulated sugar
1/2 cup of brown sugar, packed
1/2 cup of vegetable oil (or melted coconut oil)
2 large eggs
1 teaspoon of vanilla extract
1 1/2 cups of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/4 teaspoon of salt
1/2 cup of chopped nuts (walnuts or pecans) or chocolate chips (optional)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease a 12-cup muffin tin or line it with muffin liners.
3. In a large mixing bowl, whisk together the pureed butternut squash, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. In a separate bowl, mix the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
6. Fold in the chopped nuts or chocolate chips if desired.
7. Fill each muffin cup about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
9. Allow muffins to cool for 5 minutes in the tin before transferring to a wire rack.
