Squash Corn Muffins Vegan
Soft, golden, and bursting with flavor, these Vegan Squash Corn Muffins bring a delightful twist to classic cornbread. Made with creamy butternut squash puree, a hint of maple syrup for natural sweetness, and a touch of warming spices like cinnamon and nutmeg, these muffins are the perfect balance of savory and sweet. The combination of all-purpose flour and cornmeal creates a tender yet hearty texture, while the use of almond milk and apple cider vinegar makes them 100% plant-based and dairy-free. Ready in just 35 minutes, these easy-to-make muffins are ideal as a side dish for soups and chilis, a snack on the go, or even a wholesome breakfast treat. Serve them warm for the best experience, and enjoy a delicious bite of fall-inspired comfort!
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Recipe Information
Ingredients
- 1 cup Butternut squash puree
- 0.75 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 0.25 cup Maple syrup
- 0.25 cup Neutral vegetable oil (e.g., canola oil)
- 1.25 cups All-purpose flour
- 0.75 cup Cornmeal
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with oil.
In a small bowl, combine the almond milk and apple cider vinegar. Stir and set aside for 5 minutes to allow it to curdle into vegan buttermilk.
In a large mixing bowl, whisk together the butternut squash puree, vegan buttermilk, maple syrup, and vegetable oil until smooth.
In another large bowl, sift together the all-purpose flour, cornmeal, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix as this can make the muffins dense.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2825 mg | 123% | |
| Total Carbohydrate | 174.0 g | 63% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 53.4 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 351 mg | 27% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 232 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
