Butternut Squash Vegan Muffin Recipe for Healthy Snacking

Welcome to a cozy corner of the kitchen where autumn flavors come alive! There’s nothing quite like the warm, comforting taste of butternut squash in baked goods, and today, I’m thrilled to share a deliciously moist and fluffy vegan muffin recipe featuring this versatile winter squash.

These muffins are perfect for breakfast, a snack, or even a healthy dessert. The natural sweetness of roasted butternut squash pairs beautifully with a blend of warming spices, making every bite a delight.

Plus, they’re entirely plant-based, dairy-free, and egg-free—ideal for anyone following a vegan lifestyle or simply looking to add more wholesome foods to their diet.

Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding. It’s a wonderful way to enjoy fall’s bounty and impress friends and family with your baking skills.

So grab your apron, and let’s get started on these scrumptious butternut squash vegan muffins!

Why You’ll Love This Recipe

These muffins are more than just tasty—they’re packed with nutrition and flavor, making them a guilt-free treat you can enjoy any time of day. Using fresh butternut squash adds a natural sweetness and moisture, meaning you don’t need much added sugar or fat.

The combination of cinnamon, nutmeg, and a hint of ginger creates that quintessential fall flavor we all crave.

Plus, this recipe is vegan and allergy-friendly, with no eggs, dairy, or refined sugars. It’s also incredibly versatile—you can add nuts, seeds, or dried fruits to change things up.

These muffins freeze well too, so you can bake a batch, save some, and enjoy them on busy mornings.

Ingredients

• 1 ½ cups roasted butternut squash puree (about 1 small squash)
• 1 cup all-purpose flour (or whole wheat pastry flour for a healthier twist)
• ½ cup almond flour
• ¾ cup organic cane sugar or coconut sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 1/3 cup unsweetened applesauce (acts as egg replacer)
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• ¼ cup plant-based milk (almond, oat, or soy)
• Optional: ½ cup chopped walnuts, pecans, or vegan chocolate chips

Equipment

• Muffin tin (standard 12-cup size)
• Muffin liners or non-stick spray
• Mixing bowls (one large and one medium)
• Whisk or fork
• Measuring cups and spoons
• Spatula
• Food processor or blender (to puree the butternut squash)
• Oven

Instructions

1. Prepare the butternut squash: Peel, seed, and chop about 1 small butternut squash into cubes. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender. Let cool, then puree in a blender or food processor until smooth. Measure out 1 ½ cups for the recipe.
2. Preheat the oven: Set your oven to 350°F (175°C) and line your muffin tin with liners or grease it well with coconut oil.
3. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
4. Combine wet ingredients: In a separate medium bowl, mix the butternut squash puree, applesauce, melted coconut oil, vanilla extract, and plant-based milk. Stir until smooth.
5. Combine wet and dry: Pour the wet mixture into the dry ingredients and gently fold together using a spatula. Do not overmix; the batter should be slightly thick but smooth.
6. Add nuts or chips: If using, fold in the chopped nuts or vegan chocolate chips now.
7. Fill muffin cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
8. Bake: Place the muffins in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy: Serve warm or at room temperature, and store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with a gluten-free blend and ensure your baking powder is gluten-free.

Looking to add a little texture? Toasted pumpkin seeds or dried cranberries make excellent additions.

You can also swap the coconut oil for melted vegan butter or olive oil for a different flavor profile.

If you prefer a spicier muffin, increase the cinnamon to 1 ½ teaspoons and add a pinch of cloves or allspice. For a more decadent treat, drizzle a simple vegan glaze made from powdered sugar and lemon juice over cooled muffins.

To save time, you can use canned pumpkin puree instead of fresh butternut squash, just be sure it’s pure pumpkin and not pumpkin pie filling.

Nutrition Facts

Serving Suggestions

These butternut squash vegan muffins are incredibly versatile. Enjoy them with a spread of vegan butter or your favorite nut butter for extra creaminess.

They also pair wonderfully with a hot cup of chai tea or coffee, making them ideal for a cozy autumn morning.

For a light breakfast, serve with a side of fresh fruit or a smoothie bowl. They also make a nutritious snack to pack for work or school.

If you want to elevate them for a dessert, top with a swirl of coconut whipped cream and a sprinkle of cinnamon.

If you love exploring more creative recipes, you might enjoy other wholesome ideas like our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or a refreshing Lemon Straws Recipe. For savory pairings, try the Low Fodmap Appetizer Recipes for a perfect snack board addition.

Conclusion

This butternut squash vegan muffin recipe is a fantastic way to bring the flavors of fall into your kitchen with ease and healthfulness. Whether you’re baking for yourself, family, or friends, these muffins offer a perfect balance of natural sweetness, spice, and wholesome ingredients that everyone can enjoy.

They are simple to make, adaptable to your dietary needs, and delicious enough to become a regular favorite. The warm spices and creamy texture provide comfort on chilly mornings or as a delightful afternoon pick-me-up.

Give this recipe a try, and you may find yourself reaching for these muffins all season long!

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