Butternut Squash Muffins
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5 from 1 vote

Butternut Squash Muffins

(Makes 6 large muffins or 12 regular-sized ones)
Prep Time15 mins
Cook Time19 mins
Total Time19 mins
Course: Breakfast
Cuisine: nut-free, Vegan
Servings: 6 large muffins
Calories: 360kcal
Author: Vaishali ยท Holy Cow! Vegan Recipes



  • 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!


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