Winter Squash Oatmeal Muffins
Elevate your cozy winter mornings with these delightful Winter Squash Oatmeal Muffins! Bursting with the natural sweetness of winter squash puree—like butternut, acorn, or kabocha—and warmly spiced with cinnamon and nutmeg, these muffins are the perfect blend of comfort and nutrition. Made with wholesome ingredients like old-fashioned rolled oats and optionally studded with chopped nuts or dried cranberries, they’re a moist, hearty treat ideal for breakfast, snacks, or on-the-go fuel. Quick and easy to prepare in just 15 minutes, these muffins bake up golden and tender in under 20 minutes. Serve them warm with a steaming cup of coffee or tea for the ultimate cold-weather indulgence.
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Recipe Information
Ingredients
- 1 cup Winter squash puree (butternut, acorn, or kabocha)
- 1 cup Old-fashioned rolled oats
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Brown sugar, packed
- 0.75 cup Milk (dairy or non-dairy)
- 1 Egg
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped nuts (walnuts or pecans, optional)
- 0.5 cup Raisins or dried cranberries (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard muffin tin with paper liners or grease it lightly.
In a medium mixing bowl, combine the rolled oats, all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Stir well to distribute the dry ingredients evenly.
In a large bowl, whisk together the winter squash puree, brown sugar, milk, egg, melted butter, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
If using, fold in the chopped nuts and raisins or dried cranberries with a spatula.
Divide the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-22 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 pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Winter Squash Oatmeal Muffins with a cup of hot tea or coffee!
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 1719 mg | 75% | |
| Total Carbohydrate | 355.4 g | 129% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 174.0 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 609 mg | 47% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2477 mg | 53% | |
*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.
