Delicious, healthy and fluffy, these vegan butternut squash muffins can stir sunshine into the gloomiest morning. And they are a breeze to make!
These Butternut Muffins were a bit of a gamble.
I had some butternut squash puree and some blended tofu from making my Vegan Mango Pie and I wondered why I couldn't just marry these two into a blissful breakfast food.
And just like that, these delicious muffins were born.
Butternut Squash Muffins are great breakfast material. Or pre-breakfast material, or even brunch material. They are made with whole wheat, include a veggie, and pack a protein punch with the tofu. How much more can you ask of a muffin?
Looking for more vegan muffin recipes?
Vegan Butternut Squash Muffins
Delicious, healthy and fluffy, these vegan butternut squash muffins can stir sunshine into the gloomiest morning. And they are a breeze to make!
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Review Recipe
Servings: 6 large muffins
Calories: 360kcal
Ingredients
- 2 ½ cups whole-wheat pastry flour (if you don't have this, substitute with 1 ½ cups whole wheat flour plus 1 cup all-purpose)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butternut squash (or pumpkin, pureed)
- ½ cup extra firm tofu (blended into a smooth mixture with ¼ cup of nondairy milk
- ¼ cup almond milk (or any nondairy milk)
- 1 tablespoon vegetable oil
- 2 tablespoon flaxmeal (ground flax seeds)
- 1 cup sugar
Instructions
- Blend the tofu and nondairy milk and set aside. Mix together the flour, baking powder, baking soda and salt in a large bowl.
- In another bowl, mix the butternut squash puree, blended tofu, flax meal, oil, and sugar.
- Add the wet ingredients to the dry and stir until just mixed-- do not overmix. A few lumps are okay.
- Spray a muffin pan with oil or line with paper liners. I used a large muffin pan that makes six huge muffins, but you can bake these in the regular-sized muffin pans that will make 12.
- Bake the muffins for 15 minutes at 375 degrees. If you are using the large muffin tins, you will need to add 3-4 more minutes to the baking time. To ensure your muffins are baked through, insert a toothpick in the center. The toothpick should come out dry or with a few crumbs sticking to it. If it comes out with moist batter clinging to it, bake the muffins for a couple of minutes more and try the toothpick test again.
- Cool the muffin tin on a rack for 10 minutes, then pop out the muffins and continue cooling them on a rack.
- Enjoy, all!
Nutrition
Serving: 1muffin | Calories: 360kcal | Carbohydrates: 73g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Sodium: 226mg | Potassium: 448mg | Fiber: 6g | Sugar: 34g | Vitamin A: 1860IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 3mg
Tried this recipe?Please leave a comment and recipe rating below!
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Lauren
Oh I found the link above! Excited to try it out!
Lauren
I made your (to die for) banana nut muffins and now want to try out these. I can't find the link for the butternut squash puree. Do you use cooked or uncooked squash? I've got one sitting on the counter waiting to be used for these muffins!
Vaishali Honawar
Hi Lauren, glad you found it, and hope you will try!
Anonymous
Got it! Thanks so much . . . the batter is fantastic 😉
Anonymous
Quick question - what temperature do you recommend for baking? I'm trying these today and going to try 350 . . . thanks!
Anonymous
Thank you. Love your site!
Vaishali Honawar
It's 375-- thanks for pointing out. I've added it to the recipe now.
evolvingtastes
Hi Vaishali, I wanted to make these, but couldn't figure how much tofu it needs. Is it 1/2 cup? Would appreciate if you could reply!
Vaishali Honawar
ET, you need half cup of tofu-i need to correct that in the post. Wishing you happy holidays.
Helen
I'm so sorry for a stupid question but I'm not used to cup measurements as we use weights here in the uk.
How do I measure the tofu? Do I purée it first then measure out 1/2 cup?
Thanks for any help.
I had the same problem when I looked at your sweet potatoe square recipe. I didn't know whether to measure chopped potato then purée or to measure after puréeing.
So sorry
Helen
Vaishali
Yes, measure the pureed tofu. No need to apologize for the questions. 🙂
Helen
Many thanks
X
cumincoriandercardamom
Love the VAlley of fire pictures
Priya Sreeram
looks like you had a fun time and lovely clicks; nice recipe too
Mel
Love your travel photos, what a fantastic trip! The Grand Canyon is definitely on my list of must see places when I eventually travel to the US.
Dixya
these muffins look so tempting. I am still hung up on pumpkin/butternut squash mode while everyones already on cranberries 🙁 hope you had a grea time on your trip 🙂
Priya
Glad to know you had a fabulous trip, beautiful visual treats..Fantastic,soft muffins tempts me a lot.
foodfeud
Wow, those are beautiful muffins! I've gotta make those soon. And gorgeous shots of Vegas. I've never been but I can imagine the awe.
Solaripedia
So happy you had a wonderful trip to Vegas and beyond. I also love that area of the US. The pix are beautiful, as expected - I especially like the raven with the canyon in the background. Best wishes.
Nivedhanams Sowmya
Lovely clicks!!!
Sowmya
Ongoing Event - Eggless Bakes and Treats
Ongoing Event - SYF&HWS - Ginger
divya
wonderful clicks..