1-First Step: Prep the Squash and Equipment Begin by preheating your oven to 400°F (204°C) and preparing your muffin trays with liners or a light grease. For the butternut squash, you can use leftover cooked squash or canned puree, roasting or steaming it until it’s soft and easy to mash. This step takes about 20 minutes and sets the base for our healthy butternut squash muffins.

2-Second and Third Steps: Mixing Wet and Dry Ingredients In a large bowl, whisk together the wet ingredients: 1 cup butternut squash puree, 2 eggs, ¼ cup maple syrup if you’re using it, ¼ cup unsweetened applesauce, ½ cup plain Greek yogurt, ⅓ cup olive oil, and 1 teaspoon vanilla extract. In another bowl, mix the dry ones: 1 cup all-purpose flour, 1 cup old fashioned oats, 2 teaspoons baking powder, ½ teaspoon salt, and 1 tablespoon pumpkin pie spice. Combine the mixtures gently to keep the batter from getting too dense, which can happen if we overmix. For a similar breakfast treat, check out our guide on fluffy Japanese souffle pancakes for more light and airy baking tips.

3-Fourth Through Sixth Steps: Forming and Baking the Muffins Once mixed, fold in any optional add-ins like chopped nuts or chocolate chips. Scoop the batter into muffin cavities until they’re about ¾ full, then sprinkle on a bit of brown sugar if you like. Bake on the center rack for 19 to 23 minutes until a toothpick comes out clean.

4-Seventh Step: Cooling and Serving Let the muffins cool in the tray for a few minutes before moving them to a rack. They taste great warm or cold, making them perfect for meal prep or holidays. For more ideas on quick breakfasts, we recommend trying crispy hash browns to pair with your muffins.