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Butternut squash cornbread muffins on burlap

Butternut Squash Cornbread Muffins

Butternut Squash Cornbread Muffins are easy cornbread muffins with sweet butternut squash flavor.  They're a great way to change up traditional cornbread!
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Ingredients

  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 3 tablespoons maple syrup
  • 1 cup low fat buttermilk
  • cup oil
  • ¾ cup butternut squash puree*

Instructions 

  • Preheat the oven to 400 degrees. Line a standard muffin pan with paper liners, or spray the muffin cavities with cooking spray. Set aside.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the egg lightly. Add the maple syrup, buttermilk, canola oil, and puree, and whisk until combined.
  • Add the dry ingredients to the wet ingredients and stir together until just incorporated.
  • Divide the batter evenly into the muffin cups and bake on the middle rack of the oven for 15 minutes or until lightly golden on top and the muffins spring back when gently pressed.
  • Cool on a wire rack in the pan for 10 minutes, then remove from the pan and cool completely, or enjoy warm! Store in an airtight container at room temperature.

Notes

  • If using paper liners, the liners will stick to the muffins if they're not warm. If you microwave them for a few seconds, the paper will come right off.
  • Honey or granulated sugar may be subbed for the maple syrup.
  • No buttermilk? Simply place regular milk in a measuring cup with 1 tablespoon of lemon juice and let stand at room temperature for 15-20 minutes. Instant buttermilk!
  • I used store bought butternut squash puree for this recipe, which I found at Whole Foods. Alternatively you can cut a butternut squash in half, remove the seeds, and rub with olive oil. Roast cut side down on a baking sheet at 350 degrees for about 45 minutes or until tender, scoop out the flesh, and puree.

Nutrition

Serving: 1muffin, Calories: 162kcal, Carbohydrates: 22g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Cholesterol: 16mg, Sodium: 312mg, Fiber: 1g, Sugar: 4g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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