Chai-Spiced Butternut Squash Muffins (topped with salted honey glaze!)

Kelly

says:

Good timing! I’m making the Butternut Squash and Brussels Sprouts Caesar Salad this week and have a ton of leftover squash. Def gonna use it in these muffins!

Good! Hope you’re keen on these!

I really like, love, love your weblog, and although I’ve all the time tended to prepare dinner so much such as you do, you might have taught me a lot (your lower-sugar options are manner yummier than the originals). The one half I want you’ll change, as a result of I feel it reinforces an unhealthy misbelief that causes lots of people to constrain their diets, is the one about butter/saturated fats.

Tons to learn on the market on this, however mainly this was an out and out fraudulent group of pseudo-facts primarily based on junk science funded by none apart from that synthetic fats producers (ie, makers of Crisco) and the sugar lobbies.

Butter and animal fat are important components of a nutritious diet. Particularly if they arrive from humanely raised animals.

I’d like to see what new recipes you characteristic if you happen to dig into this a little bit–the PURE research is a superb place to begin.

Thanks for all you! Greatest needs for H&H new momhood 🙂

Hello Jenny! I’m a little bit confused in your remark, as this explicit recipe you point out contains butter. Formidable Kitchen just isn’t about shaming any varieties of meals, which is why I all the time present different choices in each kind of recipes. backside line: wholesome means one thing totally different for everybody and I’m merely right here to gas your journey 🙂

Melody Bish

says:

These are wonderful! I used pureed pumpkin to save lots of time and a step and they’re simply the correct amount of sweetness. Yummm! I’ll attempt these with pureed squash as nicely.

Good! So scrumptious 🙂

Jooyoung VB

says:

I made this tonight after having precisely 1 cup of leftover puréed roasted buttnernut squash that I used for pasta sauce and OMG..NOM. I used Bob’s Crimson Mill 1 to 1 gluten free baking flour and it turned out amazingggg!! I additionally used my roasted butternut squash purée that had been seasoned with some pepper and salt that I believed may style bizarre Within the muffins however you couldn’t inform in any respect as soon as it acquired baked up on this deliciousness! Didn’t have cardamom so I subbed 1/4 tsp cinnamon and 1/4 tsp nutmeg to make up for the 1/2 tsp of cardamom and it was delish! Thanks for the wonderful recipe as ordinary!

Good! Glad these swaps labored out – one among my new fav muffins!

Erin

says:

We actually loved these. I’ve made pumpkin muffins aplenty however had by no means tried butternut squash. I actually didn’t discover a distinction. They have been moist, scrumptious and nicely obtained at our small household gathering. Even my choosy 4 12 months outdated ate them (on a couple of event) and he has a complete of about 10 issues he’ll normally be okay with consuming!

I’m glad everybody beloved them and that they’re kiddo-approved! Certainly one of my favourite muffins for fall & winter.

Glenda Lee

says:

Hello
I noticed the recipe for the butternut squash muffins. I wish to substitute with gf flour ir almond flour. What can be the measurements if I wished to take action. Thanks.
Glad holidays and a Glad New Yr

Hello! I added some recommendations within the notes part of the recipe for making these gluten free 🙂 I recommend both chickpea flour, oat flour or a 1:1 gluten free baking flour. Simply be aware that I haven’t examined these muffins to be gluten free so I can’t make certain what substitutions will or is not going to work correctly.

Jen

says:

Slightly dry and too candy for me as written. I doubled the butter and salt, used 1/3 cup honey, entire milk as a substitute of almond milk (1/4 cup), and, to make it extra like chai taste, I added a pinch of black pepper. Additionally, I omitted the glaze as a result of I don’t eat refined sugar. I made them once more just lately with a vanilla honey cream cheese filling.

Sorry to listen to that! I’ve all the time discovered these to be completely moist but it surely could possibly be that your butternut squash was a bit extra dry / not as “ripe.” I’m glad your swaps helped alter them the way you wished!

Jill Fisher

says:

My cell gained’t let me give this one a 5 ranking and I’d put a ten if I may, Monique! We saved 5 Butternut Squash we harvested from our backyard to make 3 batches of those muffins for the freezer! My 9 12 months outdated daughter and I am keen on them, appears like we’ll be planting extra Butternut subsequent summer time simply so we are able to refill the freezer with these muffins! Thanks for one more nice recipe and tutorials on slicing/ roasting Butternut, and tips on how to brown butter (new to me! However simple together with your directions!)

Wonderful! Love stocking up on butternut squash. So blissful you each beloved them and the guidelines!
- Jill Fisher
  
  replied:
  
  So, the remainder of the story is…. I woke my 9 yr outdated daughter up after midnight with a heat muffin from oven. Subsequent morning, I requested what she considered me spoiling her like that. She seemed dazed and stated, “I believed that was only a DREAM!” Simply wished you to know your scrumptious muffin made it’s manner into a contented little lady’s dream!

Leslie

says:

These have been very nice! Not a cupcake, an honest-to-goodness muffin. I did 1c. AP flour and three/4c WW flour and I skimped a bit on the ginger as a result of I didn’t need that taste to dominate (it didn’t). Completely performed at 20 minutes.

I didn’t measure my glaze elements, so the glaze ended up too buttery (I feel) and form of soaked into the muffins after a day, however that was positive as a result of they stayed moist.

Thanks for the recipe!

Molly

says:

These are the right fall muffins. I can’t consider I haven’t made them till now! I’m a serious pumpkin lover however I’ve to say, butternut squash is so underrated in baking and these muffins are proof. They baked up completely texture-wise and the chai spices + honey + brown butter give them a singular & cozy style. I didn’t have powdered sugar (my blender broke so I couldn’t make my very own) so I simply blended honey, cream cheese, vanilla bean paste and almond milk for the glaze. It paired rather well with them.

Agreed that butternut squash is so underrated! I’m glad you liked these 🙂 and that glaze sounds scrumptious.

Jenn

says:

These are scrumptious and so comforting With a cup of espresso! They’re moist and the right quantity of sweetness. I used vegan butter to maintain dairy free and since I didn’t have entire wheat pastry flour, I used half common entire wheat flour, and half all goal. They turned out nice!

Completely! So glad you loved 🙂

Jessica Parker

says:

These muffins are SO good! My new favorite recipe.

Emily

says:

Scrumptious muffins! It’s like autumn in my mouth. The entire household likes them even the choosy eater. I substituted Cup4Cup all goal gluten free flour 1:1 to make these GF. I additionally add floor nuts to my GF muffins for additional texture and protein, so I added roasted pecans. Will certainly be including this to our household recipe guide. Thanks!!

I’m glad that labored out nicely! Such a terrific snack or breakfast 🙂

Kait

says:

This recipe is so rattling good I ate 3 the primary day I made them! Taking a star off although as I ended up having to roast squash twice and I nonetheless didn’t have sufficient… so it might’ve been good if the recipe indicated how a lot uncooked squash is required to yield the roasted quantity required.

So glad you’re keen on them! And thanks for the suggestions – we’ll be sure you replace 🙂

Erin

says:

These muffins have been completely wonderful and excellent! Had an extra of candy potatoes and used candy potato for the recipe instead of squash. I additionally use the mix of entire wheat flour and all-purpose flour as urged within the recipe notes. I browned the butter for within the glaze too. So, so scrumptious! Watch out to not ovemix the batter… Combine gently till simply mixed. These are positively a “make-again”.

Good! So glad you liked them!

Religion

says:

LOVED these! Used pumpkin and oat flour and so they have been so moist and scrumptious! Making them once more right this moment!

Ava

says:

SO GOOD! I used yogurt instead of butter and it labored! The spices all mix collectively completely 🙂

Good! Glad you loved 🙂

Sue

says:

Simply made this and resisted the urge to eat all of them. Used the entire wheat flour + AP flour suggestion and weighed them as a substitute of utilizing measuring cups. Additionally used maple syrup as a substitute of honey.

Making the glaze is a should. It enhances the spices so nicely.

Buddies are asking me to make one other batch.

Good! So glad you loved!

Courtney

says:

These are good and moist, not too candy.I’ve made many muffin/baked bread recipes from AK and that’s one thing I’ve discovered to be constant. The recipes are by no means too candy which I really like.

I’m so blissful you tried and beloved these, Courtney! Glad they’re not too candy for ya 🙂

kathy

says:

I simply acquired performed making this with just a few additions. I added roughly 1/2 cup chopped pecans, and 1/2 cup blended craisins and golden raisins. All the opposite elements have been precisely as per the recipe. (1/2 ww pastry flour).
I wished so as to add that you don’t want to make use of a paper muffin cup liner and so they nonetheless got here out stunning by simply utilizing the baking spray within the muffin tins immediately. Additionally, they’re tasty sufficient on their very own with out the glaze. This makes them extra wholesome to have for a snack or breakfast. If I add easy frostings or glazes to one thing, it then turns into a dessert in my guide.

Jojo

says:

Cherished this concept! So I’m an expert baker and dabbled with gluten-free currently as nicely. That is what I did for two causes. I didn’t have all of the elements aval. Additionally I wished to make them gluten free. They got here out Wonderful! I doubled the recipe. I solely had 3 eggs so made a flax egg for the 4th (egg sub) I did half the flour chickpea and half Gluten free flour. I did half maple syrup half honey. I additionally added chopped dates. I didn’t make the glaze. Cherished the brown butter thought. Thanks once more.

So glad to listen to that every one labored nicely and that you simply loved them, Jojo!

Linda Chadwell

says:

Made these for a fall brunch. They have been an enormous hit and so scrumptious! 🧡

Nikki Okay.

says:

Made these muffins final weekend with the intention of utilizing up a big can of pumpkin puree I had in my pantry vs. utilizing butternut squash. I additionally meant to freeze nearly all of them for my freezer stash. I did use flax egg which was profitable (if you’re vegan or want to go away out egg for no matter cause). I didn’t make the glaze since I froze nearly all of these and didn’t suppose it might work nicely. The pumpkin labored nicely together with the spices with out being tremendous candy.

Karen

says:

So good!!! I’ve made these with each butternut squash and pumpkin and as a substitute of utilizing brown butter, I take advantage of additional squash to maintain it a little bit more healthy. So moist and fluffy!

Are you able to present the sodium content material for these muffins? They give the impression of being wonderful

Sorry we don’t usually calculate sodium content material as a result of it varies relying on the model of ingredient you employ. Be at liberty to make use of unsalted butter and omit the salt within the glaze if you happen to’d like!

Thanks for this pleasant recipe I felt good about feeding to my household! My toddler ate 4 muffins proper out of the oven.
I attempted the gluten free swap of only one cup of almond flour, and so they got here out delightfully moist and spongy – good.

Yay!! I’m so blissful they got here out good and that you simply guys loved them!

Keouli

says:

These muffins have been wonderful. The flavors melted so nicely collectively. I ended up utilizing pumpkin as a substitute of butternut squash and I beloved how they turned out. Would advocate.

Ash

says:

YUM!!!
Monique actually shines together with her distinctive mixtures that come collectively in a scrumptious baking sensation!

Edie Hamilton

says:

I made these and boy they have been wonderful. Nonetheless, can this be made right into a bread as a substitute?

So blissful you liked them! I haven’t tried that with this recipe, so not precisely certain about bake temp/time, however I’m certain it will probably!

These turned out so nice and actually moist. Cherished the browned butter. Didn’t change a factor however I did use AP gluten free flour. Yum!

Superior! So blissful they turned out nicely 🙂

Tammy

says:

Simply made this recipe in a gluten free model and they’re incredible! All I did was sub 1 1/2 cups of all goal GF flour plus 1/4c GF corn starch for the WWP flour referred to as for. The remainder of the recipe remained unchanged. Earlier than baking I sprinkled on some coarse maple sugar as a result of I just like the crunchiness on muffins. The glaze over tops whereas nonetheless heat was the best way to go….a brand new favourite! Thanks for the recipe. 🙂

Glad to listen to that labored nicely and that you simply loved them, Tammy! 🙂

Gem

says:

I made these gluten free utilizing King Arthur Measure for Measure flour. Additionally added 1/3 cups toasted chopped walnuts. Turned out nice. Thanks for a tasty recipe

SO blissful to listen to that! Glad you loved this recipe!

Lori

says:

Can I make this in a loaf pan as a substitute? How a lot would I alter the bake time? Sounds scrumptious!

Hello Lori – I’ve not examined this recipe in a loaf pan, however you’re positively going to want to extend the bake time. I used to be begin with an extra 10-Quarter-hour after which simply hold an in depth eye on it or till tester comes out clear. Let me know if you happen to give this a attempt to take pleasure in!

Chelsea

says:

I’m on a chai kick and after I noticed these in your IG story the opposite day I knew I needed to make them! I really like how moist and scrumptious they got here out. Not too candy! I used canned candy potato purée and all goal flour. For the reason that worth of eggs is outrageous, I used flax eggs for the primary time and may’t even inform a distinction. I might make these once more for certain!

Bailee

says:

These muffins are excellent and such a terrific fall deal with!

I’ve made them twice now. Each instances used bob’s purple mill 1-to-1 gluten free flour and adopted the recipe precisely. Sooo good!

The second time I wished a little bit extra of the brown butter taste so I added an additional tablespoon after I was browning the 1/3 cup and put it apart to make use of within the honey glaze!

Additionally, tip for pureeing butternut or every other squash for baking. I cooked it within the oven until tender then simply tough measured it into the bowl with all the opposite moist elements, I used an immersion blender to purée every thing collectively as a substitute of pureeing the squash by itself and making the blender or meals processor messy. I do that with pumpkin pies too!

Thanks for the good recipe!

Thanks a lot for sharing, Bailee. I’m so glad you’re loving this recipe and it turned out wonderful for you!

Sarah

says:

This recipe is PERFECTION! I’m not normally a glaze on muffins kind of individual, but it surely added such a enjoyable pop right here. They’re additionally great with out the glaze!

Ah yay! I’m SO glad you gave these a attempt to are loving them 🙂

Completely beloved and appreciated the simplicity and ease with this recipe. I made a couple of substitutions to accomodate my meals sensitivities and the muffins have been scrumptious. Moist and fairly yummy. Thanks.

In fact! I’m so glad you’re having fun with this recipe and it turned out wonderful for you!

Laura

says:

I made the variant with maple syrup and all-purpose flour.
The scale of muffin tin and advisable manner of cooking the squash previous to mashing would have been useful information.
I might begin checking your muffins as early as 16 minutes and go up from there. I began with 20 minutes for the primary batch, and so they turned out disappointingly dry.
The glaze positively required the tablespoon of milk, and I feel it may have even been made a contact thinner than that. A stage half tablespoon of glaze for every muffin left me brief on the finish.
They turned out okay sufficient. Unsure I’d make them once more except I wished to make use of up additional squash.

Thanks for sharing, Laura. Sorry these turned out a bit dry for you. Unsure what would have precipitated that to occur.

Robyn D.

says:

The batter was dry and the muffins have been bland. I additionally really feel like there was an ingredient or step lacking for the glaze — it was so lumpy even after I tried thinning it with milk.

So sorry to listen to these didn’t prove the best way you had hoped, Robyn. Did you modify something concerning the recipe?

Okay G

says:

This recipe was superb. I used to be in search of a use of my butternut squash and I discovered it! I baked it in a jellyroll pan since I don’t have a muffin pan after which simply minimize them into 12 squares. They have been completed in Quarter-hour. I didn’t have entire wheat pastry flour so I simply swapped it out for normal entire wheat flour that I measured by the gram in line with King Arthur web site https://www.kingarthurbaking.com/be taught/ingredient-weight-chart which labored out to 168 grams of entire wheat flour. I used a mixture of honey and maple syrup to sweeten the recipe and made the icing with honey. They’re lots candy and style like dessert to me. I did brown the butter and I feel it was value it.

Jess

says:

I made these right this moment (with out the glaze) and so they turned out wonderful! I made them gluten free with floor up oat flour as a substitute of entire wheat, and there have been no points.

I’m glad that swap works out nicely! Good snack 🙂

Dave

says:

This recipe is wonderful. Successful for all 6 children and that’s spectacular. I doubled the recipe and acquired 20 muffins. I used some maple pancake syrup within the glaze bc I ran out of honey. Labored completely.

This one is a keeper.

Makiko

says:

Fluffy n scrumptious! I substitute flours n sugar as I want ro monitor my sugar consumption. Amazingly fluffy n mild! Thanks.

Good! Glad they labored out nicely!

Ashley

says:

I made these, including golden raisins and crumbled goat cheese. I did half wheat and half white flour. They’re scrumptious!!!!

Molly

says:

Wonderful! So fluffy and nice taste. The browned butter is sort of a revelation

Shannon

says:

These are scrumptious! The primary time I made them utilizing all goal flour, and half honey/half maple syrup. The following time I used flax eggs and practically doubled the chai spices (love chai flavour), Each instances they have been completely moist and tasted nice. I most likely used nearer to 1.5 cup of squash as that’s what i had left and didn’t have one other use for lower than 1/2 cup.

Mariam

says:

These muffins turned out wonderful – heat, cozy, and delicate chai taste! I swapped the honey for maple syrup and skipped the glaze, and so they have been nonetheless completely candy and scrumptious. Can’t wait to take pleasure in one with pistachio butter for breakfast tomorrow!

Good! Glad you loved! And pistachio butter sounds AMAZING.

Chai-Spiced Butternut Squash Muffins (topped with salted honey glaze!)

Leave a Reply Cancel reply

Fall juice date – The Fitnessista

Taking advantage of Nutracheck

How to buy the very best swimsuit for physique sort

10.17 Friday Faves – The Fitnessista