Chai-Spiced Butternut Squash Muffins (topped with salted honey glaze!)

Kelly

says:

Perfect timing! I’m making the Butternut Squash and Brussels Sprouts Caesar Salad this week and have a ton of leftover squash. Def gonna use it in these muffins!

Perfect! Hope you’re keen on these!

I really like, love, love your weblog, and though I’ve at all times tended to cook dinner rather a lot such as you do, you might have taught me a lot (your lower-sugar alternate options are method yummier than the originals). The solely half I want you’d change, as a result of I believe it reinforces an unhealthy misbelief that causes lots of people to constrain their diets, is the one about butter/saturated fats.

Tons to learn on the market on this, however principally this was an out and out fraudulent group of pseudo-facts based mostly on junk science funded by none aside from that synthetic fats producers (ie, makers of Crisco) and the sugar lobbies.

Butter and animal fat are essential components of a healthy food plan. Especially if they arrive from humanely raised animals.

I’d like to see what new recipes you function in case you dig into this somewhat–the PURE examine is a good place to start.

Thank you for all you! Best needs for H&H new momhood 🙂

Hi Jenny! I’m somewhat confused in your remark, as this specific recipe you point out contains butter. Ambitious Kitchen shouldn’t be about shaming any sorts of food, which is why I at all times present various choices in each sort of recipes. backside line: healthy means one thing completely different for everybody and I’m merely right here to gasoline your journey 🙂

Melody Bish

says:

These are wonderful! I used pureed pumpkin to avoid wasting time and a step and they’re simply the correct amount of sweetness. Yummm! I’ll strive these with pureed squash as nicely.

Perfect! So scrumptious 🙂

Jooyoung VB

says:

I made this tonight after having precisely 1 cup of leftover puréed roasted buttnernut squash that I used for pasta sauce and OMG..NOM. I used Bob’s Red Mill 1 to 1 gluten free baking flour and it turned out amazingggg!! I additionally used my roasted butternut squash purée that had been seasoned with some pepper and salt that I assumed would possibly style bizarre In the muffins however you couldn’t inform in any respect as soon as it bought baked up on this deliciousness! Didn’t have cardamom so I subbed 1/4 tsp cinnamon and 1/4 tsp nutmeg to make up for the 1/2 tsp of cardamom and it was delish! Thanks for the superb recipe as normal!

Perfect! Glad these swaps labored out – one in all my new fav muffins!

Erin

says:

We actually enjoyed these. I’ve made pumpkin muffins aplenty however had by no means tried butternut squash. I actually didn’t discover a distinction. They have been moist, scrumptious and nicely acquired at our small household gathering. Even my choosy 4 12 months previous ate them (on multiple event) and he has a complete of about 10 issues he’ll often be okay with eating!

I’m glad everybody beloved them and that they’re kiddo-approved! One of my favourite muffins for fall & winter.

Glenda Lee

says:

Hi
I noticed the recipe for the butternut squash muffins. I wish to substitute with gf flour ir almond flour. What could be the measurements if I wished to take action. Thank you.
Happy holidays and a Happy New Year

Hi! I added some options within the notes part of the recipe for making these gluten free 🙂 I counsel both chickpea flour, oat flour or a 1:1 gluten free baking flour. Just observe that I haven’t examined these muffins to be gluten free so I can’t make certain what substitutions will or is not going to work correctly.

Jen

says:

A bit dry and too candy for me as written. I doubled the butter and salt, used 1/3 cup honey, entire milk as a substitute of almond milk (1/4 cup), and, to make it extra like chai taste, I added a pinch of black pepper. Also, I omitted the glaze as a result of I don’t eat refined sugar. I made them once more lately with a vanilla honey cream cheese filling.

Sorry to listen to that! I’ve at all times discovered these to be completely moist nevertheless it could possibly be that your butternut squash was a bit extra dry / not as “ripe.” I’m glad your swaps helped alter them the way you wished!

Jill Fisher

says:

My cell received’t let me give this one a 5 score and I’d put a ten if I might, Monique! We saved 5 Butternut Squash we harvested from our backyard to make 3 batches of those muffins for the freezer! My 9 12 months previous daughter and I am keen on them, appears to be like like we’ll be planting extra Butternut subsequent summer time simply so we will fill up the freezer with these muffins! Thanks for an additional nice recipe and tutorials on slicing/ roasting Butternut, and easy methods to brown butter (new to me! But straightforward with your directions!)

Amazing! Love stocking up on butternut squash. So completely satisfied you each beloved them and the tips!
- Jill Fisher
  
  replied:
  
  So, the remainder of the story is…. I woke my 9 yr previous daughter up after midnight with a heat muffin from oven. Next morning, I asked what she considered me spoiling her like that. She appeared dazed and stated, “I thought that was just a DREAM!” Just wished you to know your scrumptious muffin made it’s method into a cheerful little lady’s dream!

Leslie

says:

These have been very nice! Not a cupcake, an honest-to-goodness muffin. I did 1c. AP flour and three/4c WW flour and I skimped a bit on the ginger as a result of I didn’t need that taste to dominate (it didn’t). Perfectly performed at 20 minutes.

I didn’t measure my glaze components, so the glaze ended up too buttery (I believe) and kind of soaked into the muffins after a day, however that was positive as a result of they stayed moist.

Thanks for the recipe!

Molly

says:

These are the right fall muffins. I can’t imagine I haven’t made them till now! I’m a serious pumpkin lover however I’ve to say, butternut squash is so underrated in baking and these muffins are proof. They baked up completely texture-wise and the chai spices + honey + brown butter give them a singular & cozy style. I didn’t have powdered sugar (my blender broke so I couldn’t make my very own) so I simply combined honey, cream cheese, vanilla bean paste and almond milk for the glaze. It paired rather well with them.

Agreed that butternut squash is so underrated! I’m glad you really liked these 🙂 and that glaze sounds scrumptious.

Jenn

says:

These are scrumptious and so comforting With a cup of espresso! They are moist and the right quantity of sweetness. I used vegan butter to maintain dairy free and since I didn’t have entire wheat pastry flour, I used half common entire wheat flour, and half all objective. They turned out nice!

Absolutely! So glad you enjoyed 🙂

Jessica Parker

says:

These muffins are SO good! My new favorite recipe.

Emily

says:

Delicious muffins! It’s like autumn in my mouth. The entire household likes them even the choosy eater. I substituted Cup4Cup all objective gluten free flour 1:1 to make these GF. I additionally add floor nuts to my GF muffins for further texture and protein, so I added roasted pecans. Will undoubtedly be including this to our household recipe e-book. Thank you!!

I’m glad that labored out nicely! Such an awesome snack or breakfast 🙂

Kait

says:

This recipe is so rattling good I ate 3 the primary day I made them! Taking a star off although as I ended up having to roast squash twice and I nonetheless didn’t have sufficient… so it will’ve been good if the recipe indicated how a lot uncooked squash is required to yield the roasted quantity required.

So glad you’re keen on them! And thanks for the suggestions – we’ll be sure you replace 🙂

Erin

says:

These muffins have been completely superb and excellent! Had an extra of candy potatoes and used candy potato for the recipe instead of squash. I additionally use the mixture of entire wheat flour and all-purpose flour as instructed within the recipe notes. I browned the butter for within the glaze too. So, so scrumptious! Be cautious to not ovemix the batter… Mix gently till simply mixed. These are undoubtedly a “make-again”.

Perfect! So glad you really liked them!

Faith

says:

LOVED these! Used pumpkin and oat flour and so they have been so moist and scrumptious! Making them once more immediately!

Ava

says:

SO GOOD! I used yogurt instead of butter and it labored! The spices all mix collectively completely 🙂

Perfect! Glad you enjoyed 🙂

Sue

says:

Just made this and resisted the urge to eat all of them. Used the entire wheat flour + AP flour suggestion and weighed them as a substitute of utilizing measuring cups. Also used maple syrup as a substitute of honey.

Making the glaze is a should. It enhances the spices so nicely.

Friends are asking me to make one other batch.

Perfect! So glad you enjoyed!

Courtney

says:

These are good and moist, not too candy.I’ve made many muffin/baked bread recipes from AK and that’s one thing I’ve discovered to be constant. The recipes are by no means too candy which I really like.

I’m so completely satisfied you tried and beloved these, Courtney! Glad they’re not too candy for ya 🙂

kathy

says:

I simply bought performed making this with only some additions. I added roughly 1/2 cup chopped pecans, and 1/2 cup combined craisins and golden raisins. All the opposite components have been precisely as per the recipe. (1/2 ww pastry flour).
I wished so as to add that you don’t want to make use of a paper muffin cup liner and so they nonetheless got here out lovely by simply utilizing the baking spray within the muffin tins instantly. Also, they’re tasty sufficient on their very own with out the glaze. This makes them extra healthy to have for a snack or breakfast. If I add easy frostings or glazes to one thing, it then turns into a dessert in my e-book.

Jojo

says:

Loved this concept! So I’m knowledgeable baker and dabbled with gluten-free currently as nicely. This is what I did for two causes. I didn’t have all of the components aval. Also I wished to make them gluten free. They got here out Amazing! I doubled the recipe. I solely had 3 eggs so made a flax egg for the 4th (egg sub) I did half the flour chickpea and half Gluten free flour. I did half maple syrup half honey. I additionally added chopped dates. I didn’t make the glaze. Loved the brown butter concept. Thanks once more.

So glad to listen to that each one labored nicely and that you just enjoyed them, Jojo!

Linda Chadwell

says:

Made these for a fall brunch. They have been a giant hit and so scrumptious! 🧡

Nikki Okay.

says:

Made these muffins final weekend with the intention of utilizing up a big can of pumpkin puree I had in my pantry vs. utilizing butternut squash. I additionally supposed to freeze the vast majority of them for my freezer stash. I did use flax egg which was profitable (in case you are vegan or want to go away out egg for no matter purpose). I didn’t make the glaze since I froze the vast majority of these and didn’t assume it will work nicely. The pumpkin labored nicely alongside with the spices with out being tremendous candy.

Karen

says:

So good!!! I’ve made these with each butternut squash and pumpkin and as a substitute of utilizing brown butter, I take advantage of further squash to maintain it somewhat more healthy. So moist and fluffy!

Can you present the sodium content material for these muffins? They look superb

Sorry we don’t sometimes calculate sodium content material as a result of it varies relying on the model of ingredient you employ. Feel free to make use of unsalted butter and miss the salt within the glaze in case you’d like!

Thank you for this pleasant recipe I felt good about feeding to my household! My toddler ate 4 muffins proper out of the oven.
I attempted the gluten free swap of just one cup of almond flour, and so they got here out delightfully moist and spongy – good.

Yay!! I’m so completely satisfied they got here out good and that you just guys enjoyed them!

Keouli

says:

These muffins have been superb. The flavors melted so nicely collectively. I ended up utilizing pumpkin as a substitute of butternut squash and I beloved how they turned out. Would suggest.

Ash

says:

YUM!!!
Monique actually shines with her distinctive combos that come collectively in a scrumptious baking sensation!

Edie Hamilton

says:

I made these and boy they have been superb. However, can this be made right into a bread as a substitute?

So completely satisfied you really liked them! I haven’t tried that with this recipe, so not precisely positive about bake temp/time, however I’m positive it could actually!

These turned out so nice and actually moist. Loved the browned butter. Didn’t change a factor however I did use AP gluten free flour. Yum!

Awesome! So completely satisfied they turned out nicely 🙂

Tammy

says:

Just made this recipe in a gluten free model and they’re improbable! All I did was sub 1 1/2 cups of all objective GF flour plus 1/4c GF corn starch for the WWP flour known as for. The remainder of the recipe remained unchanged. Before baking I sprinkled on some coarse maple sugar as a result of I just like the crunchiness on muffins. The glaze over tops whereas nonetheless heat was the way in which to go….a brand new favourite! Thanks for the recipe. 🙂

Happy to listen to that labored nicely and that you just enjoyed them, Tammy! 🙂

Gem

says:

I made these gluten free utilizing King Arthur Measure for Measure flour. Also added 1/3 cups toasted chopped walnuts. Turned out nice. Thanks for a tasty recipe

SO completely satisfied to listen to that! Happy you enjoyed this recipe!

Lori

says:

Can I make this in a loaf pan as a substitute? How a lot would I alter the bake time? Sounds scrumptious!

Hi Lori – I’ve not examined this recipe in a loaf pan, however you might be undoubtedly going to want to extend the bake time. I used to be start with an extra 10-Quarter-hour after which simply hold a detailed eye on it or till tester comes out clear. Let me know in case you give this a try to get pleasure from!

Chelsea

says:

I’m on a chai kick and once I noticed these in your IG story the opposite day I knew I needed to make them! I really like how moist and scrumptious they got here out. Not too candy! I used canned candy potato purée and all objective flour. Since the value of eggs is outrageous, I used flax eggs for the primary time and might’t even inform a distinction. I might make these once more for positive!

Bailee

says:

These muffins are excellent and such an awesome fall deal with!

I’ve made them twice now. Both occasions used bob’s pink mill 1-to-1 gluten free flour and adopted the recipe precisely. Sooo good!

The second time I wished somewhat extra of the brown butter taste so I added an additional tablespoon once I was browning the 1/3 cup and put it apart to make use of within the honey glaze!

Also, tip for pureeing butternut or every other squash for baking. I cooked it within the oven until mushy then simply tough measured it into the bowl with all the opposite moist components, I used an immersion blender to purée all the things collectively as a substitute of pureeing the squash by itself and making the blender or food processor messy. I do that with pumpkin pies too!

Thanks for the good recipe!

Thanks a lot for sharing, Bailee. I’m so glad you’re loving this recipe and it turned out superb for you!

Sarah

says:

This recipe is PERFECTION! I’m not often a glaze on muffins sort of person, nevertheless it added such a enjoyable pop right here. They are additionally great with out the glaze!

Ah yay! I’m SO glad you gave these a try to are loving them 🙂

Absolutely beloved and appreciated the simplicity and ease with this recipe. I made a number of substitutions to accomodate my food sensitivities and the muffins have been scrumptious. Moist and fairly yummy. Thank you.

Of course! I’m so glad you’re having fun with this recipe and it turned out superb for you!

Laura

says:

I made the variant with maple syrup and all-purpose flour.
The measurement of muffin tin and advisable method of cooking the squash previous to mashing would have been useful information.
I might start checking your muffins as early as 16 minutes and go up from there. I started with 20 minutes for the primary batch, and so they turned out disappointingly dry.
The glaze undoubtedly required the tablespoon of milk, and I believe it might have even been made a contact thinner than that. A stage half tablespoon of glaze for every muffin left me quick on the finish.
They turned out okay sufficient. Not positive I’d make them once more except I wished to make use of up further squash.

Thanks for sharing, Laura. Sorry these turned out a bit dry for you. Not positive what would have triggered that to occur.

Robyn D.

says:

The batter was dry and the muffins have been bland. I additionally really feel like there was an ingredient or step lacking for the glaze — it was so lumpy even once I tried thinning it with milk.

So sorry to listen to these didn’t prove the way in which you had hoped, Robyn. Did you alter something in regards to the recipe?

Okay G

says:

This recipe was superb. I used to be searching for a use of my butternut squash and I discovered it! I baked it in a jellyroll pan since I don’t have a muffin pan after which simply lower them into 12 squares. They have been completed in Quarter-hour. I didn’t have entire wheat pastry flour so I simply swapped it out for normal entire wheat flour that I measured by the gram based on King Arthur web site https://www.kingarthurbaking.com/learn/ingredient-weight-chart which labored out to 168 grams of entire wheat flour. I used a mixture of honey and maple syrup to sweeten the recipe and made the icing with honey. They are lots candy and style like dessert to me. I did brown the butter and I believe it was price it.

Jess

says:

I made these immediately (with out the glaze) and so they turned out superb! I made them gluten free with floor up oat flour as a substitute of entire wheat, and there have been no points.

I’m glad that swap works out nicely! Perfect snack 🙂

Dave

says:

This recipe is superb. Successful for all 6 children and that’s spectacular. I doubled the recipe and bought 20 muffins. I used some maple pancake syrup within the glaze bc I ran out of honey. Worked completely.

This one is a keeper.

Makiko

says:

Fluffy n scrumptious! I substitute flours n sugar as I would like ro monitor my sugar consumption. Amazingly fluffy n gentle! Thank you.

Perfect! Glad they labored out nicely!

Ashley

says:

I made these, including golden raisins and crumbled goat cheese. I did half wheat and half white flour. They are scrumptious!!!!

Molly

says:

Amazing! So fluffy and nice taste. The browned butter is sort of a revelation

Shannon

says:

These are scrumptious! The first time I made them utilizing all objective flour, and half honey/half maple syrup. The subsequent time I used flax eggs and practically doubled the chai spices (love chai flavour), Both occasions they have been completely moist and tasted nice. I most likely used nearer to 1.5 cup of squash as that’s what i had left and didn’t have one other use for lower than 1/2 cup.

Mariam

says:

These muffins turned out superb – heat, cozy, and delicate chai taste! I swapped the honey for maple syrup and skipped the glaze, and so they have been nonetheless completely candy and scrumptious. Can’t wait to get pleasure from one with pistachio butter for breakfast tomorrow!