• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
GreenLiteBites
  • About
  • Recipes
  • Favs
  • Macros
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Dinner
  • Vegetarian
  • Snacks
  • Lunch
  • Appetizers
  • Breakfast
  • Cakes
  • Chili-like
  • Desserts
  • Drinks
  • Entree
  • Gluten-Free
  • Healthy Recipes
  • High Protein
  • Kid Friendly
  • Cooking Videos
  • Leftover Ideas
  • Low Carb
  • Main Dishes
  • Muffins
  • Paleo
  • Party
  • Pasta
  • Pizza
  • Quick Recipes
  • Salads
  • Sandwich
  • Side Dishes
  • Soups
  • Tacos
  • The Laughing Cow
  • Whole30
  • Tips & Reviews
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Dinner
    • Vegetarian
    • Snacks
    • Lunch
    • Appetizers
    • Breakfast
    • Cakes
    • Chili-like
    • Desserts
    • Drinks
    • Entree
    • Gluten-Free
    • Healthy Recipes
    • High Protein
    • Kid Friendly
    • Cooking Videos
    • Leftover Ideas
    • Low Carb
    • Main Dishes
    • Muffins
    • Paleo
    • Party
    • Pasta
    • Pizza
    • Quick Recipes
    • Salads
    • Sandwich
    • Side Dishes
    • Soups
    • Tacos
    • The Laughing Cow
    • Whole30
    • Tips & Reviews
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Vegetarian » The "I Almost Nailed Them" Roasted Butternut Squash Muffins

    The "I Almost Nailed Them" Roasted Butternut Squash Muffins

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 29 Comments

    roasted butternut squash muffins pin

    You guys know me by now. I share my successes AND failures. Anyone remember this one? It still makes me laugh.

    Anyway, today I attempted to make Roasted Butternut Squash Muffins. I've been craving muffins something fierce plus it's been awhile since I had some alone time with my kitchen. What can I say, sometimes I just need to bake.

    Let me start with the good and then I'll tell you what went wrong. First of all the flavor was DEAD on! I was initially planning on just using some pumpkin pie spice but when I realized I was all out, I made my own concoction. It went perfectly with the roasted squash and honey. Oh the Honey! What an amazing sweetener for squash based recipes! Who needs sugar when you have honey? Seriously.

    So the taste of the muffins was really delicious. The deep flavor of roasted butternut with a touch of honey and warm spices really hit the spot even though the texture was just ALL wrong. I had a lot of hope midway through baking when I turned the oven light on and saw this..

    They rose perfectly! But once the 25 minute mark hit and I took them out, they completely deflated down to this..

    OK, no big deal I've eaten flat cupcakes before. The only thing that really matters is the taste and texture. Right? Well if I nailed the taste, I totally murdered the texture. I simply used too much squash. They were beyond moist. Too most. Squishy moist. Just too wet.

    Here's the thing, I purposely used 425g of roasted squash as that's how much pumpkin is in a 15oz can. I was trying to make a recipe where you could interchange the squash for a can of pumpkin in a pinch because, let's be honest, we all don't have an hour to roast a squash when we want muffins.

    SO I think my practicality got the best of me this time. I either had the knock down the squash to about a cup, NOT almost 2 OR increase the dry ingredients to account for the extra moisture. Or maybe just ditch the milk? I'm not sure but I SHALL do better next time. I want to perfect this recipe. It's a keeper in my book.

    I figured I'd share how I made this batch so I know where to start next time. I'm sure some of you muffin experts out there will have some suggestions too, I'm all ears!

    Ingredients

    • 1 ½ cups Whole Wheat Flour (180g)
    • 3 tablespoon Ground Flaxseeds (21g)
    • 1 tablespoon baking powder
    • ¼ teaspoon salt
    • 1 teaspoon cinnamon
    • ½ teaspoon ginger
    • ½ teaspoon nutmeg
    • ¼ teaspoon all spice
    • 425g of Roasted Butternut Squash (15oz)
    • â…“ cup of honey (113g)
    • 1 egg
    • â…” cups skim milk (I wish I had almond milk but I didn't)

    Instructions

    I cut the squash in half and roasted for an hour in a preheated 350 degree oven.

    I mixed the dry ingredients.. flour, flaxseeds, baking powder, salt, cinnamon, ginger, nutmeg, and all spice.

    Whisked the wet.. squash, honey, egg and milk

    Look at that color! Love it!

    I then mixed the wet and dry to just combined and put the batter in a 12 tin muffin pan.

    All looked and tasted good! The batter was so yummy I didn't even worry about the texture. Maybe I should have noticed it was too wet.

    Then I wouldn't have been left with this...

    Oh well... you win some you lose some, no? I'm glad I tried. Practice makes perfect as they say. Plus, now I know butternut squash muffins are a good idea.. once I nail the recipe.

    UPDATE: Well the Little Guy didn't think they were a flop. He came home from school and ate 3 of them before I even had a chance to tell him about them! I came downstairs and he said, "Mom these are GOOD!" LOL -- I should say they did dry out a little once they cooled.

    📖 Recipe

    roasted butternut squash muffins featured

    The "I Almost Nailed Them" Roasted Butternut Squash Muffins

    Need a cozy and comforting snack? These roasted butternut squash muffins will do the trick - they're easy to make and oh so tasty!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 8 minutes mins
    Cook Time 10 minutes mins
    Total Time 18 minutes mins
    Course Appetizer, Dessert
    Cuisine American
    Servings 12 cups
    Calories 117 kcal

    Ingredients
      

    • 1 ½ cups Whole Wheat Flour 180g
    • 3 tablespoon Ground Flaxseeds 21g
    • 1 tablespoon baking powder
    • ¼ teaspoon salt
    • 1 teaspoon cinnamon
    • ½ teaspoon ginger
    • ½ teaspoon nutmeg
    • ¼ teaspoon all spice
    • 425 g of Roasted Butternut Squash 15oz
    • â…“ cup of honey 113g
    • 1 egg
    • â…” cups skim milk I wish I had almond milk but I didn't

    Instructions
     

    • I cut the squash in half and roasted for an hour in a preheated 350 degree oven.
      425 g of Roasted Butternut Squash
    • I mixed the dry ingredients.. flour, flaxseeds, baking powder, salt, cinnamon, ginger, nutmeg, and all spice.
      1 ½ cups Whole Wheat Flour, 3 tablespoon Ground Flaxseeds, 1 tablespoon baking powder, ¼ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, ¼ teaspoon all spice
    • Whisked the wet.. squash, honey, egg and milk
      â…“ cup of honey, 1 egg, â…” cups skim milk
    • I then mixed the wet and dry to just combined and put the batter in a 12 tin muffin pan.
    • All looked and tasted good! The batter was so yummy I didn't even worry about the texture. Maybe I should have noticed it was too wet.

    Nutrition

    Calories: 117kcalCarbohydrates: 24gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gTrans Fat: 0.002gCholesterol: 16mgSodium: 169mgPotassium: 229mgFiber: 3gSugar: 9gVitamin A: 3817IUVitamin C: 8mgCalcium: 108mgIron: 1mg
    Keyword Butternut, Muffins, Roasted
    Tried this recipe?Let us know how it was!

    Other Recipes:

    • Pepper and Corn Soup with Fresh Cilantro
    • simple cheesy salsa featured
      Simple Cheesy Salsa
    • blueberry pistachio cheese bites featured
      Blueberry Pistachio Cheese Bites
    • 27 versatile cabbage recipes to impress featured
      27 Versatile Cabbage Recipes to Impress

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jeanne

      April 26, 2015 at 12:35 pm

      Your recipe sounds awesome. Did you end up perfecting it?

      Reply
    2. Milly

      December 12, 2013 at 8:41 pm

      I'm no expert but you probably could have baked these at 275 for an hour and gotten away with it. From my experience fruit batters cook the best at a lower temperature. then stuff them in the freezer immediately after they are done. I'm gonna try this recipe. Thanks for it.

      Reply
    3. Shannon

      August 05, 2013 at 3:07 pm

      Hi just wondering if making this gluten free would be an option.. if so what should I use instead of the wheat flour? Thanks!

      Reply
      • roni

        August 06, 2013 at 1:38 pm

        Hi Shannon! I've had success with an oat/almond mixture that may work for you. See this recipe... https://greenlitebites.com/2013/06/09/flour-less-chocolate-cupcakes/

        Reply
    4. Cara

      June 01, 2012 at 5:33 pm

      How about applesauce instead of milk? Maybe just 1/2 cup? Sounds yummy.

      Reply
    5. Holly

      January 08, 2012 at 3:17 pm

      Made these today....Mine rose perfectly but the honey
      Just wasn't enough sweetness for me!

      Reply
    6. lenore

      November 13, 2011 at 1:56 am

      I made this with 1/3rd cup extra flour (I used spelt flour), and I kept the roasted butternut squash as is without straining. I used 1 cup of roasted butternut squash (I roasted an actual butternut squash and didn't use canned). I also used whole milk rather than skim. I baked it at 350 for 20 minutes, and they did not fall flat and were baked evenly through. I think they turned out well although the flavor was lacking something. I think the next time I make these (and I have more butternut squash so that very well could be tomorrow!), I am going to try adding some carrots, apples, and/or raisins because I think it needs another flavor that would support the butternut squash well.

      Reply
    7. erin

      December 11, 2010 at 8:13 am

      I agree with the straining ... I make a butternut squash pie (soo good) and I strain it in cheese cloth ... works everytime!

      Reply
    8. roni

      December 09, 2010 at 2:55 pm

      I did not. Made it just as stated above. Purely experimental as most of my recipes. 🙂

      Reply
    9. Laura

      December 09, 2010 at 2:53 pm

      Without actually making the recipe, it's hard to know what the right amount of squash would be. However, I know that when I roast my own pumpkin, I always roast-puree-strain. Straining is what gets the same consistency as canned pumpkin. I'm wondering if you strained your roasted/pureed squash?

      Reply
    10. s

      December 05, 2010 at 4:42 pm

      i made these with substitutions based on what i had in the pantry: canned bnut squash (a little less watery than fresh) and 1/2 cup of almond milk, 1/4c of maple syrup and a flax egg, and they came out not too soggy ... but a little gooey. still, they're tasty and not too sweet, so thanks!

      Reply
    11. Kim

      December 03, 2010 at 8:42 am

      After I roast pumpkin, I let it cool then I strain it in cheescloth. You can let it set overnight and squeeze the cloth in the morning to get even more liquid out. The pumpkin is then more like the kind in cans. It's still a bit more moist but not much. Maybe this would work with squash also? You can always save the liquid that is drained and use is in soups or something else. I do this when I make pumpkin pie and it really works well. Just an idea!

      Reply
    12. cocobe

      December 03, 2010 at 8:18 am

      I had a similar problem with some pumpkin bread, I substituted squash for the pumpkin and boy was it dense! I could of blunged someone to death with it....I had to bake it for twice as long. I will attempt it again but use less squash next time. I am so happy I saw your post this morning...

      Reply
    13. Niksmom

      December 03, 2010 at 12:54 pm

      The squash definitely has way more fluid in it than you'd think. Plus, the flax seed also retains moisture. You could compensate by either reducing liquid or, as you suggested, increasing the flour content. Or, cut the flax in half. Either way, they do sound yummy!

      Reply
    14. Mike

      December 03, 2010 at 7:52 am

      Very cool...I might give these a shot with a little less wet stuff. Very impressed by your ability to improv with baked goods, thats pretty hardcore!

      BTW, whenever I cook with fresh pumpkin/squash I always take the puree (which I often freeze ahead of time) and let it sit in a coffee filter in a colander in my sink for an hour or so.

      Reply
    15. Kelly

      December 02, 2010 at 7:44 pm

      I was going to say they probably would dry up after cooling down. I saw it happen on the cupcake wars show on food network once. It sounds divine though maybe after the 25 minute mark you could have plopped a piece of tinfoil on to keep them from browning and cooked seven to ten minutes longer?

      Reply
    16. KathyCalculates

      December 02, 2010 at 6:42 pm

      I just made a recipe for Thanksgiving with pumpkin and it called for the pumpkin to be drained well. I put it first in a coffee filter, topped it with a second coffee filter, and then wrapped it in paper towels. I could not believe the amount of water that came out! I changed those paper towels constantly for about 20 minutes and was left with pumpkin that was almost a paste and VERY flavorful! I'll bet that would work with the squash. The muffins look and sound wonderful!

      Reply
    17. roni

      December 02, 2010 at 5:46 pm

      That's my plan! I actually can't wait to try! I have 2 more squashes too!!

      Reply
    18. Barbara

      December 02, 2010 at 5:44 pm

      look up a few of my recipes and none called for milk
      maybe next time leave that out and it might work.

      Reply
    19. roni

      December 02, 2010 at 3:32 pm

      I did 25 minutes but the outside was approaching overdone.

      Reply
    20. Candy Kidwell

      December 02, 2010 at 3:01 pm

      What temp and how long did you bake them? 350 degree oven for 30 minutes? I saw the directions for roasting the butternut squash but do not see how long you actually baked the muffins and at what temp.
      Thanks, Candy

      Reply
    21. Karen

      December 02, 2010 at 2:01 pm

      They sound delicious! Just try straining the squash or squishing it between layers of paper towel and cheesecloth next time to remove a lot of that excess water!

      Reply
    22. roni

      December 02, 2010 at 1:43 pm

      Well it's not a total shame... I'm still eating them. 🙂

      Reply
    23. susiebeeonmaui from eatlittleeatbig

      December 02, 2010 at 1:41 pm

      Such a shame, but let us know when you get it right!

      Reply
    24. Dani

      December 02, 2010 at 1:24 pm

      Roni - I'm with you, it's just a guess but I'm thinking skip the milk! This way you still get all the flavor and moisture from the squash. They still look delicious that's for sure! I'll be curious to hear what happens...

      Reply
    25. roni

      December 02, 2010 at 1:17 pm

      Tammy - Good to know! I didn't think of it as being having more water. It just didn't even occur to me. I really think if I cut back the squash this one would work. Actually just skipping the milk probably would have done it too and since I'm using baking powder the don't think the milk is necessary. I liked these so much I may try again tomorrow! lol

      Reply
    26. Laura N

      December 02, 2010 at 1:16 pm

      I adore butternut squash BECAUSE OF YOU. 🙂 I hope some baking experts chime in on how to fix, or you fix it yourself soon & update the recipe while the squash is still plentiful. Combining butternut squash with a muffin would put me over the moon.

      Reply
    27. Tammy

      December 02, 2010 at 1:21 pm

      Anything to get more fiber into the clan at my house. 🙂 I have two HUGE pumpkins sitting on my table that still need to be carved and frozen. It just doesn't compare to the canned variety (for me anyway). They LOVED the pumpkin muffins, so I may have to make some more this weekend. I love fall weather! Having pumpkin muffins in the summer just doesn't feel "right". Good luck and let us know how they turn out!

      Reply
    28. Tammy

      December 02, 2010 at 1:14 pm

      Roni - I made pumpkin muffins yesterday with REAL pumpkin, and I probably could have put a little less pumpkin in -- same problem you had. I think what it is is that the fresh pumpkin and fresh butternut squash contain comparatively more water than the canned pumpkin. I definitely could have let my real pumpkin drain for awhile before I put it in the recipe, OR could have cut down the amount. Mine were a decent consistency, but I do like them a tiny bit LESS moist than they were. So know that you are not alone in your muffin adventure.

      Reply

    Primary Sidebar

    Roni in kitchen

    Hi, I'm Roni!

    GreenLiteBites is a complete creative outlet for me. I post what I'm eating and feeding my family. I photograph every recipe.

    More about me →

    Popular

    • Homemade teething Biscuit in 60 seconds!
    • roasted featured
      Roasted (Wish They Were Grilled) Cabbage
    • colorful roasted potatoes featured
      Colorful Roasted Potatoes with Carrots and Rosemary (Plus a Tasteful Selections Giveaway!)
    • favorite green smoothie featured
      Our New Favorite Green Smoothie the Video

    Recent Recipes:

    • Wacky Watermelon - Video Post
    • No Go on the Yo
    • My Cute Halloween Cheese Didn't Work. :(
    • Beans, Beans, They're Good for Your Heart...

    Important Pages

    • Privacy Policy
    • Macros (With calculator)
    • Disclaimer
    • Contatct

    Categories

    • Cooking Videos (167)
    • Recipe Collections (20)
    • Recipes (1,223)
      • Appetizers (93)
      • Breakfast (203)
      • Cakes (38)
      • Chili-like (41)
      • Desserts (132)
      • Dinner (440)
      • Drinks (69)
      • Entree (45)
      • Gluten-Free (75)
      • Healthy Recipes (94)
      • High Protein (50)
      • Kid Friendly (399)
      • Leftover Ideas (33)
      • Low Carb (31)
      • Lunch (350)
      • Main Dishes (150)
      • Muffins (32)
      • Paleo (36)
      • Party (91)
      • Pasta (36)
      • Pizza (35)
      • Quick Recipes (43)
      • Salads (171)
      • Sandwich (83)
      • Side Dishes (171)
      • Snacks (192)
      • Soups (100)
      • Tacos (9)
      • The Laughing Cow (65)
      • Vegetarian (387)
      • Whole30 (22)
    • Tips & Reviews (132)
    Roni in kitchen

    Hi, I'm Roni!

    GreenLiteBites is a complete creative outlet for me. I post what I'm eating and feeding my family. I photograph every recipe.

    More about me →

    Popular

    • Banana Soft Serve (It's Homemade One Ingredient Ice Cream, SERIOUSLY!)
    • pumpkin oatmeal cups featured
      Pumpkin Oatmeal Cups
    • roasted broccoli & cauliflower featured
      Roasted Broccoli & Cauliflower with Mushrooms and an Olive Oil Giveaway!
    • homemade almond milk take featured
      Homemade Almond Milk Take 1

    Recent Recipes:

    • A Quick Summer Lunch
    • School Lunch Idea 1
    • Jicama for the Win!
    • It’s Book Giveaway Time!

    Important Pages

    • Privacy Policy
    • Macros (With calculator)
    • Disclaimer
    • Contatct

    Categories

    • Cooking Videos (167)
    • Recipe Collections (20)
    • Recipes (1,223)
      • Appetizers (93)
      • Breakfast (203)
      • Cakes (38)
      • Chili-like (41)
      • Desserts (132)
      • Dinner (440)
      • Drinks (69)
      • Entree (45)
      • Gluten-Free (75)
      • Healthy Recipes (94)
      • High Protein (50)
      • Kid Friendly (399)
      • Leftover Ideas (33)
      • Low Carb (31)
      • Lunch (350)
      • Main Dishes (150)
      • Muffins (32)
      • Paleo (36)
      • Party (91)
      • Pasta (36)
      • Pizza (35)
      • Quick Recipes (43)
      • Salads (171)
      • Sandwich (83)
      • Side Dishes (171)
      • Snacks (192)
      • Soups (100)
      • Tacos (9)
      • The Laughing Cow (65)
      • Vegetarian (387)
      • Whole30 (22)
    • Tips & Reviews (132)

    Copyright © 2025 · Greenlitebites LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required