Butternut Squash Muffins
These muffins come together with simple ingredients, smooth butternut squash, and the bright, buttery flavor of Nature’s Yoke Salted Butter. They bake up warm and satisfying—easy to make, great to share, and sure to become a quick favorite.
Ingredients
- 6 Natures Yoke Omega-3 Free Range eggs – whisked
- 3 1/2 cups all purpose flour
- 1 1/2 cups butternut squash puree*
- 2 Tablespoon baking powder
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 1/4 cup Natures Yoke butter – room temperature
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon salt
- 1 cup roasted and salted pumpkin seeds plus more for tops
Instructions
- Pre-heat oven to 325º F
- Line 24 muffin cups with liners
- In medium bowl add the flour, baking powder, salt and spices. Whisk to combine. Set aside.
- In large bowl cream the butter and sugars.
- Add in the eggs and continue to mix until combined.
- Scoop butternut squash puree into the bowl and continue to mix until combined.
- Slowly add in the flour and mix well to combine. Batter is thick and able to scoop.
- Fold in the pumpkin seeds using a rubber spatula.
- Scoop batter into prepared muffin cups, filling each cup about 3/4 of the way full.
- Sprinkle with pumpkin seeds.
- Bake for 12-15 minutes, until centers bounce back.
- Cool a few minutes and then serve warm with butter.
- *If making your own butternut squash puree:
- Preheat oven to 350º F.
- Cut squash in half long ways (start at the stem and cut downward toward base).
- Remove seeds and score the flesh with a knife.
- Place on foil or parchment lined baking sheet.
- Bake for 1 hour and 20 minutes or until flesh can easily be pierced with a fork or knife. Let cool for about a 1/2 hour and scoop out the flesh.
- Measure out desired amount and place in a strainer over a bowl.
- Squash holds a lot of water so let it drain, stir to move it around every 10 minutes. Do this for 1/2 an hour.
- Once drained you are ready to use it in your recipe.
- This can be done a day ahead of time. Refrigerate but bring back to room temp before using.
