Save to Pinterest These moist muffins combine roasted butternut squash puree and mashed banana with warm cinnamon and nutmeg. Start by roasting the squash until tender and pureeing it smooth. Whisk dry ingredients, beat eggs with both sugars, then stir in oil, vanilla, banana and squash. Fold wet into dry just until combined, add nuts or chocolate chips if desired, and bake at 350°F (175°C) for 22–25 minutes. Cool briefly in the pan, then transfer to a rack to finish cooling before serving.
The autumn my farmers market obsession peaked, I came home with three butternut squashes and a bunch of browning bananas in the same week, and these muffins were born out of sheer desperation to use both before they went bad.
My neighbor stopped by while I was pulling the first test batch from the oven, and she ended up eating two warm ones standing in my kitchen.
Ingredients
- Butternut squash puree: Roasting the squash yourself instead of using canned gives a sweeter, richer flavor.
- Ripe bananas: The spottier the better, since they bring natural sweetness and that classic banana bread warmth.
- All purpose flour: Standard flour works great, or swap half for whole wheat if you want a heartier crumb.
- Baking powder and baking soda: You need both for the right lift, especially with the density of squash.
- Salt: Just a half teaspoon makes every spice and sweet note pop.
- Ground cinnamon and nutmeg: This cozy duo turns a plain muffin into something that smells like a fall candle.
- Eggs: Two large eggs bind everything together and add richness.
- Brown sugar and granulated sugar: Brown sugar adds depth while the white sugar keeps things light.
- Vegetable oil: Oil keeps these muffins softer than butter would, and they stay tender for days.
- Pure vanilla extract: Always use the real stuff, it makes a noticeable difference.
- Chopped walnuts or pecans: Totally optional but they add a welcome crunch.
- Chocolate chips: Because sometimes you just need chocolate in your breakfast.
Instructions
- Prep the oven and pan:
- Heat your oven to 350 degrees and line your muffin tin with paper liners or give each cup a quick spray.
- Whisk the dry team:
- In your biggest bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly blended.
- Combine the wet ingredients:
- Beat the eggs with both sugars in a separate bowl until smooth, then pour in the oil, vanilla, mashed bananas, and squash puree, mixing until it looks like a sunny orange batter.
- Bring it all together:
- Pour the wet mixture into the dry ingredients and fold gently with a spatula, stopping as soon as you stop seeing dry flour streaks.
- Add the extras:
- If you are using nuts or chocolate chips, fold them in now with just a few turns so they stay distributed.
- Fill the cups:
- Divide the batter evenly among the twelve cups, filling each about three quarters full.
- Bake until golden:
- Slide the pan into the oven and bake for 22 to 25 minutes, checking with a toothpick at the center of one muffin.
- Cool properly:
- Let the muffins sit in the pan for five minutes, then move them to a wire rack so the bottoms do not get soggy.
Save to Pinterest Packing these in my daughters lunchbox became a weekly ritual, and she once traded two of them for a cupcake at a school party.
Making Your Own Squash Puree
Peel and cube a butternut squash, spread the pieces on a baking sheet, and roast at 400 degrees for about 30 minutes until fork tender, then blend until silky smooth.
Storage That Actually Works
These muffins stay fresh in an airtight container at room temperature for about three days, or you can freeze them individually wrapped for up to three months.
Mix Ins and Variations
Half the fun of this recipe is making it your own, and I have tried more combinations than I can count.
- Dried cranberries and white chocolate chips make a festive holiday version.
- A handful of rolled oats sprinkled on top before baking adds a lovely crunch.
- Try a tablespoon of maple syrup in place of some sugar for a deeper autumn flavor.
Save to Pinterest These muffins taste like the coziest parts of fall wrapped in a craggy golden top, and they just might become your new staple too.
Recipe Questions & Answers
- → How do I make smooth butternut squash puree?
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Roast peeled, cubed squash at 400°F (200°C) until fork-tender, about 25–30 minutes. Cool slightly, then blend or process until completely smooth; add a splash of water if needed to reach a soft puree.
- → Can I substitute whole wheat flour?
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Yes—swap up to half the all-purpose flour for whole wheat for added fiber. Expect a slightly denser crumb; do not overmix to keep the muffins tender.
- → How can I keep the muffins moist?
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Use ripe bananas and the squash puree for moisture, avoid overmixing the batter, and measure flour accurately. Slightly underbaking by a minute or two can also help maintain softness.
- → What add-ins work best?
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Chopped walnuts or pecans add crunch and toast well; chocolate chips bring sweetness. Fold add-ins in gently to distribute them without overworking the batter.
- → How should I store leftover muffins?
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Cool completely, then store in an airtight container at room temperature for 2–3 days. For longer storage, freeze cooled muffins individually wrapped and thaw at room temperature.
- → Any tips to avoid soggy bottoms?
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Line or grease the muffin tin lightly and bake on the middle rack. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack so air can circulate beneath.
