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Butternut squash muffins are a delightful combination of natural sweetness, moisture, and rich flavor.
Whether you’re new to gluten-free baking or a seasoned pro, butternut squash can be your new secret ingredient for creating perfectly soft, moist muffins.
Packed with nutrients and naturally gluten-free, butternut squash makes an excellent base for muffins that can range from savory to sweet, warm to refreshing, and everything in between.
In this post, we’ve compiled 26+ gluten-free butternut squash muffin recipes, each offering a unique flavor profile and exciting ingredients that will inspire your next baking adventure.
From chocolate chip and cinnamon-spiced varieties to creative twists with fruits, nuts, and spices, you’re sure to find a recipe (or several!) that will become a family favorite.
Whether you’re looking for a breakfast treat, a snack, or something to share at a gathering, these muffins provide endless possibilities.
26+ Healthy and Delicious Gluten-Free Butternut Squash Muffins Recipes to Satisfy Your Cravings
With these 26+ gluten-free butternut squash muffin recipes, the possibilities are endless.
From decadent chocolate chip muffins to wholesome versions packed with fruits, nuts, and spices, these recipes provide a variety of flavors and textures that will appeal to all tastes.
Butternut squash is not only an amazing source of nutrients but also adds a moist and tender crumb to your muffins, making each bite a satisfying experience.
Whether you’re baking for a special occasion or simply want a delicious and nutritious snack, these gluten-free muffins are a great addition to your recipe collection.
Enjoy experimenting with different ingredients and flavors, and be sure to share the love by baking a batch for friends and family.
Sweet Cinnamon Butternut Squash Muffins
This delightful muffin recipe blends the natural sweetness of butternut squash with a warm cinnamon spice, perfect for fall mornings.
The muffins are moist, fluffy, and gluten-free, making them an ideal treat for those with dietary restrictions or anyone looking for a healthy, delicious snack.
The addition of honey adds a touch of natural sweetness, while the ground flaxseed boosts the nutritional profile.
- Ingredients:
- 1 ½ cups mashed butternut squash (cooked)
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 eggs (or flax eggs for vegan option)
- ½ cup honey or maple syrup
- ¼ cup olive oil or melted coconut oil
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed (optional)
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, mix together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ground flaxseed.
- In another bowl, whisk the eggs, honey, oil, and vanilla extract until smooth.
- Add the mashed butternut squash to the wet ingredients and stir until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Let the muffins cool on a wire rack before serving.
These Sweet Cinnamon Butternut Squash Muffins are perfect for any time of day, offering a healthy option for breakfast or a snack.
The cinnamon and squash work together harmoniously to provide a comforting, cozy flavor, making these muffins a great choice for both children and adults alike.
The texture is soft and airy, and they’re naturally sweetened without refined sugars, making them a great alternative to typical baked goods.
Savory Butternut Squash and Cheddar Muffins
If you’re craving a savory option, this butternut squash and cheddar muffin recipe is a game-changer.
With the richness of sharp cheddar cheese and the smoothness of roasted butternut squash, these muffins are savory and hearty.
The addition of herbs like thyme and rosemary enhances the flavor, making them perfect as a snack or even a side dish for dinner.
- Ingredients:
- 1 cup roasted butternut squash (mashed)
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 cup shredded sharp cheddar cheese
- 2 eggs
- ¼ cup milk (dairy or plant-based)
- 2 tbsp olive oil or melted butter
- 1 tbsp Dijon mustard (optional)
- Instructions:
- Preheat the oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
- In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, thyme, rosemary, salt, and pepper.
- In another bowl, whisk together the eggs, milk, olive oil, and Dijon mustard (if using).
- Add the mashed butternut squash to the wet mixture and stir until smooth.
- Fold in the shredded cheddar cheese.
- Slowly add the dry ingredients to the wet mixture and stir until combined.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes before serving.
These Savory Butternut Squash and Cheddar Muffins are the perfect blend of creamy squash and sharp, tangy cheese. The earthy herbs add depth to the flavor, creating a satisfying muffin that is hearty yet light.
They make an excellent breakfast option or can be served as an accompaniment to soups, salads, or grilled meats.
The muffins are rich in nutrients from the squash and provide a filling, savory alternative to traditional sweet muffins.
Butternut Squash and Almond Flour Muffins
This almond flour-based muffin recipe is both gluten-free and packed with protein, making it an excellent option for those seeking a low-carb treat.
The butternut squash adds moisture while the almond flour offers a rich, nutty flavor.
With a hint of vanilla and a sprinkling of cinnamon, these muffins are a great choice for anyone who loves a simple yet nutritious snack.
- Ingredients:
- 1 cup butternut squash puree (cooked and mashed)
- 1 ½ cups almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp salt
- 3 large eggs
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- ¼ cup coconut oil or melted butter
- 2 tbsp chia seeds (optional)
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk the eggs, maple syrup, vanilla extract, and coconut oil.
- Stir in the butternut squash puree until fully combined.
- Slowly add the dry ingredients to the wet ingredients, mixing until smooth.
- If desired, fold in the chia seeds for added nutrition.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick comes out clean.
- Allow the muffins to cool on a wire rack before serving.
These Butternut Squash and Almond Flour Muffins are naturally moist, subtly sweet, and full of flavor.
The almond flour provides a delicate, nutty taste that pairs wonderfully with the earthiness of the squash.
The texture is dense yet fluffy, making these muffins a satisfying option for a midday snack or a light breakfast.
With the added benefit of healthy fats and protein from the almond flour and chia seeds, these muffins are a great choice for anyone seeking a low-carb, nutrient-dense alternative to traditional baked goods.
Maple Butternut Squash Muffins
These Maple Butternut Squash Muffins combine the subtle sweetness of pure maple syrup with the creamy texture of roasted butternut squash.
This recipe is perfect for those who enjoy a sweet muffin with a naturally rich flavor profile.
The addition of walnuts adds a satisfying crunch, making it an excellent choice for breakfast or a sweet afternoon snack.
- Ingredients:
- 1 ½ cups butternut squash puree (cooked)
- 1 ½ cups gluten-free oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ½ tsp salt
- 2 eggs
- ¼ cup maple syrup
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- ½ cup chopped walnuts (optional)
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free oat flour, baking powder, baking soda, cinnamon, ginger, and salt.
- In another bowl, beat the eggs, maple syrup, coconut oil, and vanilla extract until smooth.
- Stir in the butternut squash puree until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If using, fold in the chopped walnuts.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Let the muffins cool for a few minutes before transferring them to a wire rack.
The Maple Butternut Squash Muffins are a deliciously moist treat that combines the sweetness of maple syrup with the heartiness of butternut squash.
The walnuts add a crunchy texture, providing an enjoyable contrast to the soft muffin.
These muffins are naturally sweetened with maple syrup, which pairs beautifully with the earthy squash flavor.
Whether you serve them for breakfast or as a sweet snack, these muffins are sure to satisfy your cravings.
Butternut Squash and Coconut Flour Muffins
For those who prefer a grain-free option, these Butternut Squash and Coconut Flour Muffins are the perfect choice. Coconut flour adds a light, airy texture to the muffins while the butternut squash keeps them moist.
This recipe is naturally sweetened with honey and flavored with a touch of vanilla and cinnamon, creating a delightful treat without any added sugars.
- Ingredients:
- 1 cup butternut squash puree (cooked)
- ¾ cup coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 4 large eggs
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- ¼ cup melted coconut oil
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs, honey, vanilla extract, and coconut oil until smooth.
- Stir in the butternut squash puree until well incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick comes out clean.
- Allow the muffins to cool on a wire rack before serving.
These Butternut Squash and Coconut Flour Muffins are a great alternative for those who need a grain-free snack.
The coconut flour gives these muffins a delicate, slightly sweet taste that pairs wonderfully with the richness of the squash.
They are light, airy, and naturally sweetened with honey, making them a wholesome option that won’t leave you feeling overly full.
They make a perfect snack or breakfast on-the-go, offering a healthy way to start your day.
Pumpkin Spice Butternut Squash Muffins
For those who love fall spices, these Pumpkin Spice Butternut Squash Muffins will be your new go-to treat.
The blend of cinnamon, nutmeg, and cloves creates a warm, aromatic flavor that pairs beautifully with the smooth texture of butternut squash.
These muffins are easy to make, gluten-free, and perfect for autumn gatherings or just enjoying at home with a cup of coffee.
- Ingredients:
- 1 ½ cups butternut squash puree (cooked)
- 1 ½ cups gluten-free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 2 eggs
- ½ cup maple syrup or honey
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- ½ cup chopped pecans (optional)
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In another bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract.
- Stir in the butternut squash puree until smooth and well incorporated.
- Gradually add the dry ingredients to the wet mixture and stir until fully combined.
- If using, fold in the chopped pecans for added texture.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Let the muffins cool on a wire rack before serving.
These Pumpkin Spice Butternut Squash Muffins are a wonderful combination of rich spices and the natural sweetness of butternut squash.
The warm flavors of cinnamon, nutmeg, and cloves fill your kitchen with an inviting aroma, making these muffins perfect for the fall season.
The pecans add a bit of crunch, balancing the soft texture of the muffin. These muffins are a great snack or breakfast treat that will give you a cozy feeling with every bite.
Butternut Squash and Pecan Streusel Muffins
These Butternut Squash and Pecan Streusel Muffins bring together the earthy sweetness of butternut squash and the crunch of toasted pecans in a delightful gluten-free muffin.
Topped with a simple streusel made of cinnamon, brown sugar, and more pecans, these muffins are perfect for those who love a sweet, crumbly topping that adds an extra layer of texture to their baked goods.
- Ingredients:
- 1 ½ cups butternut squash puree (cooked)
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp salt
- 2 eggs
- ½ cup honey or maple syrup
- 1 tsp vanilla extract
- ¼ cup coconut oil or melted butter
- ½ cup chopped pecans (for the batter)
- Streusel Topping:
- ¼ cup gluten-free oats
- ¼ cup chopped pecans
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 2 tbsp melted coconut oil or butter
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, and salt.
- In another bowl, whisk the eggs, honey, vanilla extract, and melted coconut oil until smooth.
- Stir in the butternut squash puree and chopped pecans.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- For the streusel topping, mix the oats, chopped pecans, brown sugar, cinnamon, and melted coconut oil until the mixture forms small crumbs.
- Spoon the muffin batter into the muffin tin, filling each cup about ¾ full. Sprinkle the streusel topping generously over the batter.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Let the muffins cool on a wire rack before serving.
These Butternut Squash and Pecan Streusel Muffins are a perfect treat for those who enjoy a sweet muffin with a little extra crunch.
The streusel topping provides a delightful contrast to the soft, moist interior, while the pecans bring a rich, nutty flavor to every bite.
These muffins are a great option for breakfast or as an indulgent snack with a cup of coffee or tea.
Chocolate Chip Butternut Squash Muffins
For chocolate lovers, these Chocolate Chip Butternut Squash Muffins offer the perfect balance of rich chocolate flavor and the natural sweetness of butternut squash.
The addition of dark chocolate chips makes these muffins irresistibly decadent, while the squash adds moisture and a subtle, earthy flavor that complements the sweetness of the chocolate.
- Ingredients:
- 1 ½ cups butternut squash puree (cooked)
- 1 ½ cups gluten-free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 2 eggs
- ¼ cup maple syrup or honey
- ¼ cup coconut oil or melted butter
- 1 tsp vanilla extract
- ½ cup dark chocolate chips
- ¼ cup chopped walnuts (optional)
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Stir in the butternut squash puree until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in the chocolate chips and chopped walnuts (if using).
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes or until the muffins are golden and a toothpick comes out clean.
- Let the muffins cool on a wire rack before serving.
These Chocolate Chip Butternut Squash Muffins are a delicious combination of rich chocolate and the creamy texture of squash.
The dark chocolate chips melt into the batter, adding bursts of sweetness throughout, while the squash keeps the muffins moist and tender.
They are a perfect dessert, snack, or even a special breakfast treat for those who want to indulge while still enjoying a nutritious, gluten-free muffin.
Zesty Lemon Butternut Squash Muffins
These Zesty Lemon Butternut Squash Muffins offer a refreshing twist on the traditional squash muffin.
The tangy lemon zest and juice brighten the flavor of the butternut squash, creating a light, citrusy muffin that is perfect for spring or summer.
The addition of coconut oil ensures a moist texture, while the subtle sweetness makes them ideal for breakfast or as a light snack.
- Ingredients:
- 1 ½ cups butternut squash puree (cooked)
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 2 eggs
- ¼ cup maple syrup or honey
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- Zest and juice of 1 lemon
- 2 tbsp poppy seeds (optional)
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk the eggs, maple syrup, melted coconut oil, vanilla extract, lemon zest, and lemon juice until smooth.
- Stir in the butternut squash puree until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until smooth.
- If desired, fold in the poppy seeds for added texture.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes or until golden brown and a toothpick comes out clean.
- Allow the muffins to cool on a wire rack before serving.
These Zesty Lemon Butternut Squash Muffins are refreshing and light, with the bright lemon flavor cutting through the natural sweetness of the squash.
The poppy seeds add a delicate crunch, making them a perfect option for those who enjoy a more refreshing and citrusy muffin.
Ideal for a light breakfast or afternoon tea, these muffins are a great way to enjoy the goodness of butternut squash in a tangy, flavorful form.
Almond Butter Butternut Squash Muffins
These Almond Butter Butternut Squash Muffins are rich, nutty, and incredibly moist.
The combination of butternut squash and almond butter creates a naturally sweet and satisfying texture, while a hint of cinnamon enhances the warmth of the flavors.
These muffins are perfect for a high-protein, gluten-free snack or breakfast option.
- Ingredients:
- 1 ½ cups butternut squash puree (cooked)
- 1 ¼ cups almond flour
- ¼ cup coconut flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 eggs
- ¼ cup honey or maple syrup
- ¼ cup almond butter
- 1 tsp vanilla extract
- ¼ cup unsweetened almond milk
- ½ cup chopped almonds (optional)
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together almond flour, coconut flour, baking soda, salt, and cinnamon.
- In another bowl, beat the eggs, honey (or maple syrup), almond butter, vanilla extract, and almond milk until smooth.
- Stir in the butternut squash puree until fully incorporated.
- Gradually mix the dry ingredients into the wet ingredients until well combined.
- If using, fold in the chopped almonds for added texture.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes or until golden brown and a toothpick comes out clean.
- Let the muffins cool before serving.
These Almond Butter Butternut Squash Muffins are a perfect balance of nutty and sweet flavors.
The almond butter adds richness and protein, making them a satisfying and nutritious treat.
Their soft and moist texture, combined with a slight crunch from the almonds, makes them a wonderful addition to any breakfast or snack routine.
Chai-Spiced Butternut Squash Muffins
These Chai-Spiced Butternut Squash Muffins bring the aromatic warmth of chai spices into a soft, fluffy, gluten-free muffin.
Infused with cardamom, cinnamon, ginger, and cloves, these muffins have a bold, spiced flavor that pairs beautifully with the sweetness of the butternut squash.
Perfect for cozy mornings or chilly evenings with a cup of tea.
- Ingredients:
- 1 ½ cups butternut squash puree (cooked)
- 1 ½ cups gluten-free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp salt
- 2 eggs
- ¼ cup maple syrup or honey
- ¼ cup coconut oil or melted butter
- 1 tsp vanilla extract
- ¼ cup chopped dates or raisins (optional)
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, and salt.
- In another bowl, mix the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract.
- Stir in the butternut squash puree until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- If desired, fold in chopped dates or raisins for added sweetness.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Let the muffins cool before enjoying.
These Chai-Spiced Butternut Squash Muffins are packed with warm, aromatic spices that make them a perfect fall or winter treat.
The bold flavors of cardamom, ginger, and cinnamon create a comforting, fragrant muffin that pairs wonderfully with a hot beverage.
Lightly sweetened and naturally moist, these muffins are great for a cozy breakfast or snack.
Banana Butternut Squash Muffins
These Banana Butternut Squash Muffins combine the natural sweetness of ripe bananas with the creamy texture of butternut squash.
They are extra moist, lightly spiced, and naturally sweet, making them a great option for a healthy breakfast or snack.
Plus, they’re completely gluten-free and refined sugar-free!
- Ingredients:
- 1 cup butternut squash puree (cooked)
- 1 cup mashed ripe banana
- 1 ½ cups gluten-free oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 eggs
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- ¼ cup coconut oil or melted butter
- ½ cup chopped walnuts or chocolate chips (optional)
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together gluten-free oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mash the bananas and mix them with eggs, honey (or maple syrup), vanilla extract, and melted coconut oil.
- Stir in the butternut squash puree until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.
- If using, fold in walnuts or chocolate chips for added texture and flavor.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool before serving.
These Banana Butternut Squash Muffins are an excellent way to use up ripe bananas while incorporating the nutritious benefits of butternut squash.
The result is a naturally sweet, moist, and fluffy muffin that’s perfect for a grab-and-go breakfast or a satisfying afternoon snack.
Whether you add walnuts for crunch or chocolate chips for extra indulgence, these muffins are sure to become a household favorite.
Coconut Butternut Squash Muffins
These Coconut Butternut Squash Muffins are a tropical twist on a classic squash muffin, combining the creamy sweetness of butternut squash with the rich, nutty flavor of coconut.
Made with coconut flour, shredded coconut, and a hint of vanilla, these muffins are gluten-free, naturally sweetened, and packed with flavor.
- Ingredients:
- 1 ½ cups butternut squash puree (cooked)
- 1 cup coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 2 eggs
- ¼ cup honey or maple syrup
- ¼ cup coconut oil (melted)
- 1 tsp vanilla extract
- ½ cup unsweetened shredded coconut
- ½ cup coconut milk
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together coconut flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the eggs, honey (or maple syrup), coconut oil, and vanilla extract.
- Stir in the butternut squash puree until well combined.
- Add the shredded coconut and coconut milk, mixing until smooth.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until fully combined.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow to cool before serving.
These Coconut Butternut Squash Muffins are a perfect choice for those who love a tropical flair in their baked goods.
The shredded coconut adds texture, while the coconut flour keeps them soft and moist.
Lightly sweet and incredibly satisfying, they make a great snack or breakfast option.
Maple Walnut Butternut Squash Muffins
The deep, rich flavor of maple syrup and the crunch of walnuts take these Butternut Squash Muffins to the next level. Naturally gluten-free and packed with warm spices, these muffins are sweetened with pure maple syrup, making them a wholesome treat that pairs perfectly with a hot cup of tea or coffee.
- Ingredients:
- 1 ½ cups butternut squash puree (cooked)
- 1 ½ cups gluten-free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 2 eggs
- ¼ cup maple syrup
- ¼ cup melted butter or coconut oil
- 1 tsp vanilla extract
- ½ cup chopped walnuts
- ¼ cup unsweetened almond milk
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the eggs, maple syrup, melted butter (or coconut oil), and vanilla extract.
- Stir in the butternut squash puree and almond milk until well combined.
- Fold in the chopped walnuts for added crunch.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes or until golden brown and a toothpick comes out clean.
- Let the muffins cool before enjoying.
These Maple Walnut Butternut Squash Muffins are rich, hearty, and full of comforting flavors.
The maple syrup provides a natural sweetness that complements the earthy butternut squash, while the walnuts add a satisfying crunch.
They make a perfect breakfast, snack, or healthy dessert.
Spiced Apple Butternut Squash Muffins
These Spiced Apple Butternut Squash Muffins bring together two classic fall flavors—sweet apples and creamy butternut squash—enhanced by cinnamon, nutmeg, and cloves.
Soft, naturally sweet, and gluten-free, these muffins are perfect for a cozy morning treat or a nutritious grab-and-go snack.
- Ingredients:
- 1 ½ cups butternut squash puree (cooked)
- 1 cup finely diced apple (peeled)
- 1 ½ cups gluten-free oat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 2 eggs
- ¼ cup honey or maple syrup
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
- ¼ cup unsweetened almond milk
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together gluten-free oat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract.
- Stir in the butternut squash puree and almond milk until well combined.
- Fold in the diced apples, distributing them evenly throughout the batter.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
These Spiced Apple Butternut Squash Muffins are bursting with flavor and natural sweetness.
The apples add a juicy bite, while the warm spices make them irresistibly comforting.
They’re perfect for fall mornings, lunchboxes, or as a satisfying snack any time of year.
Pumpkin Spice Butternut Squash Muffins
These Pumpkin Spice Butternut Squash Muffins are the perfect autumn treat, combining the rich, creamy flavor of butternut squash with the warm spices that define pumpkin pie.
The spices—cinnamon, nutmeg, and cloves—create an aromatic flavor profile that perfectly complements the soft, moist texture of the squash.
These gluten-free muffins are ideal for chilly mornings or cozy afternoons with a hot drink.
Recipe:
- Ingredients:
- 1 ½ cups butternut squash puree (cooked)
- 1 ½ cups gluten-free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 2 eggs
- ¼ cup maple syrup or honey
- ¼ cup coconut oil or butter (melted)
- 1 tsp vanilla extract
- ¼ cup unsweetened almond milk
- ¼ cup chopped walnuts or pecans (optional)
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix the eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract.
- Stir in the butternut squash puree and almond milk until fully combined.
- Gradually mix the dry ingredients into the wet ingredients, stirring until smooth.
- If desired, fold in the chopped walnuts or pecans for added texture.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool before serving.
These Pumpkin Spice Butternut Squash Muffins are an essential fall treat, with their warm, comforting flavors of cinnamon, nutmeg, and cloves.
The butternut squash keeps them moist and soft, while the optional nuts add a delightful crunch.
Perfect for breakfast or as a snack, these muffins will fill your home with a cozy, spiced aroma.
Carrot and Butternut Squash Muffins
These Carrot and Butternut Squash Muffins are a healthy and flavorful option for those who enjoy vegetable-packed baked goods.
The natural sweetness of both the butternut squash and carrots creates a deliciously moist muffin, while the addition of warm spices like cinnamon and ginger adds a comforting depth of flavor.
These gluten-free muffins make a great snack or breakfast treat for anyone looking for a nutrient-dense, tasty muffin.
- Ingredients:
- 1 ½ cups butternut squash puree (cooked)
- 1 cup grated carrots
- 1 ½ cups gluten-free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- 2 eggs
- ¼ cup maple syrup or honey
- ¼ cup coconut oil or butter (melted)
- 1 tsp vanilla extract
- ¼ cup unsweetened almond milk
- ¼ cup chopped walnuts or raisins (optional)
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and ginger.
- In another bowl, whisk the eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract until smooth.
- Stir in the butternut squash puree and almond milk until fully incorporated.
- Add the grated carrots and fold in the walnuts or raisins if desired.
- Gradually mix the dry ingredients into the wet mixture, stirring until combined.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick comes out clean.
- Let the muffins cool before serving.
These Carrot and Butternut Squash Muffins are a great way to enjoy two nutrient-dense vegetables in one delicious treat. The carrots add extra moisture and a slight sweetness, while the butternut squash keeps them soft and tender.
With the added warmth of spices, they are a perfect option for breakfast or a wholesome snack.
Strawberry Butternut Squash Muffins
These Strawberry Butternut Squash Muffins offer a refreshing twist, combining the sweetness of ripe strawberries with the richness of butternut squash.
The combination of the squash’s moist texture and the vibrant fruit creates a soft and flavorful muffin that is perfect for summer mornings or as a snack throughout the day.
- Ingredients:
- 1 ½ cups butternut squash puree (cooked)
- 1 ½ cups gluten-free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 2 eggs
- ¼ cup honey or maple syrup
- ¼ cup coconut oil or butter (melted)
- 1 tsp vanilla extract
- 1 cup chopped fresh strawberries
- ¼ cup unsweetened almond milk
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk the eggs, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract until smooth.
- Stir in the butternut squash puree and almond milk until fully combined.
- Gently fold in the chopped strawberries, taking care not to break them up too much.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Let the muffins cool before serving.
These Strawberry Butternut Squash Muffins are a sweet, light, and refreshing treat that perfectly combines the flavor of ripe strawberries with the natural sweetness and moisture of butternut squash.
They are perfect for summer or springtime snacks and are great to share with friends and family.
Blueberry Butternut Squash Muffins
These Blueberry Butternut Squash Muffins are a delightful fusion of fruity sweetness and savory butternut squash.
The juicy blueberries burst with flavor, while the squash ensures each muffin is moist and soft.
These muffins are naturally gluten-free, subtly sweetened, and packed with antioxidants, making them a perfect choice for breakfast or a snack throughout the day.
- Ingredients:
- 1 ½ cups butternut squash puree (cooked)
- 1 ½ cups gluten-free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 2 eggs
- ¼ cup honey or maple syrup
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen blueberries
- ¼ cup unsweetened almond milk
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat the eggs, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract until smooth.
- Stir in the butternut squash puree and almond milk until fully combined.
- Gently fold in the blueberries, being careful not to break them up.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow to cool before serving.
These Blueberry Butternut Squash Muffins are a perfect combination of fruit and vegetable goodness.
The blueberries provide a burst of sweetness and flavor, while the butternut squash ensures the muffins stay soft and moist.
These muffins are great for breakfast or as a healthy snack to fuel your day.
Peanut Butter Butternut Squash Muffins
These Peanut Butter Butternut Squash Muffins combine the rich, creamy flavor of peanut butter with the earthy sweetness of butternut squash, creating a deliciously indulgent yet healthy treat.
Naturally gluten-free and packed with protein, these muffins make for a perfect breakfast or midday snack.
The peanut butter adds a nutty depth, complementing the squash’s subtle sweetness beautifully.
- Ingredients:
- 1 ½ cups butternut squash puree (cooked)
- 1 cup peanut butter (unsweetened and creamy)
- 1 ½ cups gluten-free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 2 eggs
- ¼ cup maple syrup or honey
- ¼ cup coconut oil or butter (melted)
- 1 tsp vanilla extract
- ¼ cup unsweetened almond milk
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk the peanut butter, eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract until smooth.
- Stir in the butternut squash puree and almond milk until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool before serving.
These Peanut Butter Butternut Squash Muffins are a perfect blend of savory and sweet.
The peanut butter adds richness and depth of flavor, while the butternut squash keeps them moist and soft.
They are perfect for a protein-packed breakfast or as a satisfying snack throughout the day.
Zucchini and Butternut Squash Muffins
These Zucchini and Butternut Squash Muffins are a light and healthy way to enjoy your vegetables in a delicious baked good.
The combination of zucchini and butternut squash creates a moist texture, while the zucchini’s mild flavor balances the sweetness of the squash.
Infused with cinnamon and nutmeg, these gluten-free muffins are a perfect way to sneak in extra veggies while enjoying a wholesome treat.
- Ingredients:
- 1 ½ cups butternut squash puree (cooked)
- 1 cup finely grated zucchini (squeezed to remove excess moisture)
- 1 ½ cups gluten-free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 eggs
- ¼ cup honey or maple syrup
- ¼ cup coconut oil or butter (melted)
- 1 tsp vanilla extract
- ¼ cup unsweetened almond milk
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract until smooth.
- Stir in the butternut squash puree and almond milk until fully combined.
- Add the grated zucchini, stirring until well incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let the muffins cool before serving.
These Zucchini and Butternut Squash Muffins are a perfect example of how vegetables can be seamlessly incorporated into baked goods.
The zucchini adds moisture without overpowering the flavor, while the butternut squash creates a soft and tender muffin. These muffins are ideal for a light breakfast or an afternoon snack, offering a nutritious and satisfying option for vegetable lovers.
Chocolate Chip Butternut Squash Muffins
These Chocolate Chip Butternut Squash Muffins are a perfect treat for anyone with a sweet tooth who also wants to enjoy the natural sweetness of butternut squash.
The rich chocolate chips melt into the soft, moist texture of the squash, creating a delightful contrast of flavors.
With the added touch of cinnamon, these gluten-free muffins are both decadent and nutritious, making them a great snack or dessert.
- Ingredients:
- 1 ½ cups butternut squash puree (cooked)
- 1 ½ cups gluten-free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 2 eggs
- ¼ cup maple syrup or honey
- ¼ cup coconut oil or butter (melted)
- 1 tsp vanilla extract
- ½ cup chocolate chips (dairy-free, if preferred)
- ¼ cup unsweetened almond milk
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk the eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract until smooth.
- Stir in the butternut squash puree and almond milk until fully combined.
- Gently fold in the chocolate chips.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
- Allow to cool before serving.
These Chocolate Chip Butternut Squash Muffins are a perfect balance of sweetness and indulgence.
The butternut squash ensures they stay moist, while the chocolate chips add a rich, melty goodness.
These muffins are perfect for any occasion where you want something sweet but still wholesome.
Almond Flour Butternut Squash Muffins
Almond Flour Butternut Squash Muffins are a protein-packed, gluten-free option that brings a rich, nutty flavor to the table.
The almond flour adds a dense texture that perfectly complements the smoothness of the butternut squash.
These muffins are subtly sweetened and have a light, moist crumb, making them a delicious and healthy choice for breakfast or an afternoon snack.
- Ingredients:
- 1 ½ cups butternut squash puree (cooked)
- 1 ½ cups almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 2 eggs
- ¼ cup maple syrup or honey
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
- ¼ cup unsweetened almond milk
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together almond flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk the eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract until smooth.
- Stir in the butternut squash puree and almond milk until well incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes or until golden brown and a toothpick comes out clean.
- Let the muffins cool before serving.
Almond Flour Butternut Squash Muffins are a wonderfully nutty and filling treat.
The almond flour provides a satisfying texture, while the butternut squash ensures they stay tender and moist.
These muffins are a great gluten-free option and are perfect for anyone looking for a nutritious, low-carb snack.
Ginger Spice Butternut Squash Muffins
Ginger Spice Butternut Squash Muffins bring a zesty twist to traditional squash muffins.
The warming spice of fresh ginger, combined with cinnamon and nutmeg, enhances the sweetness of the butternut squash and creates a flavorful, aromatic muffin.
Perfect for fall or any time you want a comforting treat, these gluten-free muffins are full of flavor and make a great breakfast or snack.
- Ingredients:
- 1 ½ cups butternut squash puree (cooked)
- 1 ½ cups gluten-free flour blend
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 1 ½ tsp ground ginger (freshly grated if possible)
- 2 eggs
- ¼ cup maple syrup or honey
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
- ¼ cup unsweetened almond milk
- Instructions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and ground ginger.
- In another bowl, whisk the eggs, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract until smooth.
- Stir in the butternut squash puree and almond milk until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let the muffins cool before serving.
These Ginger Spice Butternut Squash Muffins are perfect for those who enjoy a little extra zing in their baked goods.
The ginger adds a unique and spicy kick, while the cinnamon and nutmeg keep them warm and comforting.
These muffins are great for anyone looking for a flavorful, gluten-free snack with a bit of a spicy twist.
