Simple Butternut Squash Breakfast Muffins

These simple butternut squash breakfast muffins are SO EASY to make: 25 minutes to roast the squash + 20 minutes to bake the muffins = YOU ARE READY TO EAT!

If you enjoy eating pumpkin and sweet potatoes, then there's no reason for you not to use butternut squash, too.  The taste of roasted butternut squash lingers between these two gourds. I figure where ever a recipe calls for either pumpkin or sweet potatoes, you could definitely substitute with butternut squash.

These butternut squash muffins becomes sweeter and moister the longer they sit out.  After they have cooled, store them in a resealable container and be ready for the most scrumptous treats.  Let's get baking, shall we?


  • 1 small (7 inch long) butternut squash
  • canola oil

Preheat oven to 400F degrees.

Use whatever nonstick pan you have that will fit the squash.  Pour a tablespoon oil in the pan to create a thin film. Cut the butternut squash in half, scoop out the seeds (save them for roasting, later), and place each squash half flesh-side down. Bake squash until VERY tender, 25 to 35 minutes.  Allow to cool enough to handle.  The skin will easily come off without a fuss.

Now for muffin making...

wet ingredients

  • 1 1/4 cup roasted butternut squash, mashed smooth
  • 1/2 cup all natural applesauce
  • 1/4 cup orange juice
  • 1/4 cup plus 1 tablespoon water
  • 2 tablespoons ground flaxseed (2 eggs substitute -- if you use eggs, omit the 1/4 cup plus 1T water)

dry ingredients

  • 1 cup whole wheat flour
  • 1 cup old fashion oats, coarsely ground
  • 1/2 cup brown sugar
  • 1/2 cup old fashion oats, left whole
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup chopped pecans
  • 1/4 cup dried cranberries, rehydrated in warm water
  • 1/4 cup golden raisins, rehydrated in warm water

Set oven to 350ºF degrees.  Grease and flour a 12-count muffin pan.

Place the cranberries and raisins in a microwave safe bowl and cover with warm water.  Microwave on HIGH for 1 minute.  This is a speedy way to rehydrate the dried fruit. Drain off the water from the dried fruit.  The rehydrated fruit won't burn when it's exposed at the top of the baked goodies.

In a small bowl, stir together all the wet ingredients.  If using ground flaxseed as an egg substitute, allow wet mix to set for 5 minutes.  Ground flaxseed thickens up like a beaten egg.

Run that first cup of old fashion oats in a 1 cup food processor until it's ground to a coarse cornmeal consistency.

In a large mixing bowl, combine ALL the dry ingredients, along with the pecans, rehydrated cranberries and raisins.  Mix well.

Always adding the wet ingredients to the dry ingredients, use a rubber spatula and fold the wet into the dry ingredients.  Do not over mix here.  Go slowly allowing the flour a chance to absorb the moisture. Make sure all the flour is moisten.

Use either a 2 inch scooper or a large spoon to fill the muffin pan.  I filled each muffin cup to the top.  These are dense muffins so you can sorta heap the batter.

BAKE for 20-25 minutes.

No matter how you slice it, this is a VERY GOOD breakfast to take on the go or sit down and enjoy with your morning cup of Joe.

  • I’m with you on interchangeable squash. I think they’re all delicious and this recipe looks perfect.

  • Those muffins look delicious! Would that ever simplify my breakfast!!!

  • I ate two of these on the way into the office this morning. Man Oh man! They are fantastic. I love the nut and the moist chew and the flavor! You may have created some trouble for yourself because it may take me a while to burn out on these 🙂

  • Thank you my Friends. I’m totally diggin’ all this squash exploration. It’s healthy and there’s no guilt…yeah!!!

  • These sound amazing. I definitely have to add them to my “perfect” muffin search. I know they’d keep me going until lunch. YUM!

  • Jo

    I love the looks of these… they are healthy yet look like they would be hearty enough to carry you through til lunch! Yum! I think I’m going to try these with my kiddos. Thanks 🙂

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  • I made another batch of these & I’m eating two right now! YUM!

  • These sounds so great. Jill you are the best!! Merry Christmas!

    • Kathleen,
      Thank you and MERRY CHRISTMAS TO YOU TOO!

      I’m glad you left a comment on this recipe; I have one small butternut squash in the bin that needs a purpose.

  • Love it! Lots of healthy ingredients, and it sounds delicious. So many muffin recipes are really cupcake recipes. Your recipe is loaded with good stuff.

  • These are SO GOO-OOD! Kristi, these are right up your alley.
    I don’t keep up with points, but I know you can figure that out for us. I know there are WW folks that read SDR.

  • Hi Jill,
    These muffins look delicious! I love butternut squash. Thanks for posting the recipe!

  • Nice recipe! I had already boiled some squash so I used that. It was quite moist so I skipped the juice/water. To keep it diabetic friendly, I used xylitol instead of sugar (you also don’t need as much because it’s strong), and added the zest of an orange and orange extract. Very nice.

  • Shelby

    Great Muffin recipe! I’m about to try it with a sweet potato, and then zuchinni, and perhaps blueberries too!

  • i just made these and they are incredible !! This is my new go to muffin recipe. My 18 month old just devoured an entire muffin in 30 seconds flat.
    The only changes I made were:
    I used a sprouted wheat flour instead of whole wheat and organic whole cane sugar by rapunzel instead of brown sugar.
    I love the rehydrating tip for the raisins. I used raisins and currents.
    I think a lot of ingredients in this recipe can be adapted to what you have in your kitchen.
    Fantastic !

  • [email protected]

    Such a wonderful way to get my kids to eat butternut. Great recipe

  • christine

    These were terrific – tomorrow’s toddler playgroup is in for a treat! I added a handful of dark chocolate chips because, why not 🙂 Thanks!

  • Lea

    These are wonderful! I have one every day. Thank you Jill