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Sweet Breakfast Butternut Squash Crumble Muffins Recipe

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3.9 from 83 reviews

Delight in these Sweet Breakfast Butternut Squash Crumble Muffins, featuring a moist and flavorful batter made with butternut squash puree, warm spices, and a sweet, crumbly topping. Perfect for a cozy morning treat or brunch, these muffins combine wholesome ingredients with a tender crumb and a satisfying crunch.

Ingredients

Muffin Batter

  • 2 cups organic all-purpose flour
  • 3/4 cup organic brown sugar
  • 1 cup butternut squash puree
  • 2 large organic eggs, at room temperature
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground allspice
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • 1/4 cup organic vegetable oil
  • 1/2 cup unsweetened almond milk (or preferred plant-based milk)

Crumble Topping

  • 1 cup organic all-purpose flour
  • 1/2 cup organic brown sugar
  • 1 tsp ground cinnamon
  • 4 tablespoons unsalted butter, partially melted

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F. Lightly grease a standard muffin pan and line the wells with muffin liners to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, combine the brown sugar, butternut squash puree, vegetable oil, eggs, almond milk, and vanilla extract. Mix until well combined and smooth.
  3. Add Dry Ingredients: Stir in the flour, baking powder, cinnamon, nutmeg, allspice, and sea salt. Mix until just combined, being careful not to overmix. The batter should feel moist but thick enough to scoop without being pourable. Adjust consistency with extra milk or flour if needed.
  4. Fill Muffin Pan: Divide the batter evenly among the prepared muffin wells, filling each about three-quarters full.
  5. Prepare Crumble Topping: In a separate bowl, combine flour, brown sugar, cinnamon, and partially melted butter. Mix until the mixture is crumbly and moist to the touch.
  6. Add Topping: Evenly sprinkle the crumble topping over each muffin, covering the batter completely.
  7. Bake: Bake in the preheated oven for 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden.
  8. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack. Serve warm or at room temperature alongside your favorite coffee, tea, or milk.
  9. Enjoy: Savor these delicious, spiced butternut squash muffins as a wholesome breakfast or snack.

Notes

  • You can make your own butternut squash puree by roasting squash and blending until smooth.
  • Use your favorite plant-based milk; creamier milks yield a richer texture.
  • If the batter is too thick, add 1-2 tablespoons of milk to loosen it.
  • If the batter is too runny, add a tablespoon of flour at a time until desired consistency.
  • Lightly greasing the muffin pan ensures easy removal if not using liners.

Find it online: https://justsosavory.com/sweet-breakfast-butternut-squash-crumble-muffins-recipe/