Enjoy the delicious flavor of fall with these mini butternut squash muffins, topped with a sweet and crunchy brown sugar pecan topping. These bite-sized treats are packed with the wholesome goodness of roasted butternut squash and the topping is irresistible with its sweet, crunchy explosion of fall flavors in every bite.
Most people think of pumpkin when they think of fall baked goods, but I’m here to sing the praises of butternut squash. Of course, pumpkin is the classic fall flavor, but if you haven’t tried making butternut squash baked goods, you’re missing out! This time of year, I split my baking about equally between apples, pumpkins, and butternut squash, and today, I’m sharing one of my winners. These mini butternut squash muffins have a flavor that’s similar to pumpkin muffins, classic fall spices, and an added kick of flavor with a sweet and crunchy brown sugar pecan topping. I KNOW they’re winners because they’re gone in a flash whenever I make them.
Mini Butternut Squash Muffins
These delicious muffins start with an easy muffin mix to which I add butternut squash puree, nutmeg, cloves, ginger, and pumpkin pie spice to create a rich, moist texture and classic fall flavor. I top the batter with a sweet, crunchy brown sugar pecan topping, and then I bake them until I have moist, tender, golden brown muffins that have a taste of fall in every bite. They make a great addition to any fall or holiday gathering or just to have on hand as an afternoon snack. And the best part is they’re so easy to make!
Why You’ll Love This Mini Butternut Squash Muffin Recipe
- They are packed with flavor, thanks to the sweet brown sugar, the nutty crunch of the pecans, and the warm fall spices.
- They are moist and delicious thanks to the moisture the butternut squash adds to the muffins.
- They’re the perfect size. These bite-size muffins are perfect for a delicious snack or a light dessert.
Mini Butternut Squash Muffins Ingredients
You’ll only need a few basic baking ingredients to make these mini muffins. You probably have most of what you need in your kitchen right now, and anything you don’t have is in the baking section of your local grocery store.
- All purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Salt
- Ground nutmeg
- Ground cloves
- Ground ginger
- Pumpkin pie spice
- Large eggs
- Butternut squash puree
- Granulated sugar
- Light brown sugar
- Vanilla extract
- Vegetable oil
- Brown sugar
- Chopped pecans
- Melted butter
(Actual measurements are in the recipe card at the bottom of the post)
How to Make Mini Butternut Squash Muffins
Making these muffins is no more difficult than any other muffin recipe. The muffin batter is a basic one, and the topping only takes a few seconds to make. It’s an easy recipe that anyone can make.
Step 1: Prep
Preheat the oven to 350 degrees and line a mini muffin pan with paper liners or spray it with nonstick cooking spray.
Step 2: Combine the Dry Ingredients
Whisk the flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, ginger, and pumpkin spice together in a medium bowl.
Step 3: Combine the Wet Ingredients
Beat the eggs, butternut squash puree, sugar, brown sugar, vanilla extract, and vegetable oil together in a large bowl.
Step 4: Make the Muffin Batter
Gradually add the dry ingredients to the wet ingredients, beating until well combined. Fill the muffin liners ⅔ full.
Step 5: Make the Topping
Combine the brown sugar, flour, chopped pecans, and melted butter in a small bowl. Top each muffin with the topping.
Step 6: Bake
Bake for 17 to 23 minutes until a toothpick inserted into the center comes out clean. Enjoy!
Recipe Tips
- For the most tender muffins, let the batter sit for about 5 minutes before adding it to the muffin tins.
- Don’t overmix your batter. Overmixing will make the muffins more dense and tough.
- The toothpick should come out clean without any crumbs. That’s when the muffins are completed.
Variations
- You can make different muffins by using butternut squash, pumpkin, or sweet potato puree.
- For muffins with an extra-fine crumb, try using cake flour.
- You can use chopped walnuts or almonds for the topping.
- If you’re feeling fancy, feel free to roast and puree a fresh butternut squash. Here is the recipe for Roasted Butternut Squash to use for the puree, from our other blog, Great Grub, Delicious Treats.
What to Serve with Mini Butternut Squash Muffins
Serve these muffins with a healthy layer of butter on top and a glass of milk or a cup of coffee or milk. It makes a great sweet breakfast along with some fresh fruit, as well, or a sweet addition to a larger breakfast with all your favorite savory items.
Recipe FAQ
The average butternut squash yields around 4 cups of cubed butternut squash.
No. You can store them at room temperature just like other muffins.
These muffins are easily reheated, so feel free to make them in advance and then give them a quick microwaving when ready to serve.
If you’re roasting the squash whole, there’s no need to peel it. If you’re cubing it before roasting, you should peel it.
Yes, you can. These muffins freeze well and will last for up to 3 months when stored correctly.
How to Store Leftover Mini Butternut Squash Muffins
Store these muffins in an airtight container for up to 3 days at room temperature. For longer storage, wrap the muffins individually in plastic wrap, then freeze them for up to 3 months in an airtight, freezer-safe container.
Try These Mini Butternut Squash Muffins Today
These mini butternut squash muffins are as easy to make as they are delicious. With a rich, mild flavor, classic fall spices, and a sweet and crunchy brown sugar pecan topping, these moist, tender muffins are the perfect fall and holiday treat. AND they’re so easy to make. That’s a big bonus. Give these muffins a try, and I know you’ll make them a permanent part of your recipe rotation.
More Delicious Fall Dessert Recipes
These Apple Fritters are a classic favorite that you can make at home. They are easy to make and the whole family will enjoy.
Mini Butternut Squash Muffins with Brown Sugar Pecan Topping
Ingredients
Mini Butternut Squash Muffins
- 2 cups all purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- 4 large eggs
- 15 ounce butternut squash puree
- 1 cup sugar
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- ⅔ cup vegetable oil
Brown Sugar Pecan Topping
- ¾ cup brown sugar packed
- ¼ cup all purpose flour
- ¾ cup pecans chopped
- ¼ cup melted butter
Instructions
- Preheat the oven to 350° and line a mini muffin pan(s) with paper liners or spray with non-stick cooking spray.
For the Muffins
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, ginger and pumpkin spice.
- In a large bowl, beat eggs, butternut squash puree, sugar, brown sugar, vanilla extract, and vegetable oil together until combined.
- Gradually add the flour mixture into the wet ingredients, and beat until well combined.
- Evenly pour batter into muffin pans ⅔ full.
Brown Sugar Pecan Topping
- In a small bowl, combine brown sugar, flour chopped pecans, and melted butter. Stir well.
- Top each muffin with the brown sugar pecan topping.
- Bake for 17-23 minutes or until a toothpick comes out clean.
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