Chai-Spiced Butternut Squash Muffins with Salted Honey Glaze
Fluffy butternut squash muffins infused with homemade chai spices, then topped with a simple salted honey glaze that truly takes these to the next level. These fall inspired, freezer-friendly butternut squash muffins are easy to make and have hints of caramel flavor thanks to a touch of brown butter. Perfect with a cup of coffee!
Servings 12 muffins
Calories 202cal
Ingredients
- 1/3 cup butter
- 1 heaping cup finely mashed or pureed roasted butternut squash (can also sub sweet potato or pumpkin)
- 2 large eggs, at room temperature
- 1/2 cup honey (or sub pure maple syrup)
- 3 tablespoons unsweetened almond milk (or milk of choice)
- 2 teaspoons vanilla extract
- 1 3/4 cups whole wheat pastry flour*
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cardamom
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- For the salted honey glaze:
- 1/2 cup powdered sugar
- 1 tablespoon honey (or sub pure maple syrup)
- 1 tablespoon butter, melted
- Pinch of sea salt
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent sticking.
- Add butter to a saucepan and place over medium heat. The butter will begin to crackle and then foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 5-10 minutes or until cool enough to touch.
- In a large bowl, add the finely mashed butternut squash, eggs, honey, almond milk and vanilla extract. Whisk together until smooth. Mix in the cooled brown butter.
- In a separate large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, ginger, cardamom, allspice and salt. Add dry ingredients to wet ingredients and mix until just combined. Divide batter evenly between the muffin liners.
- Bake for 20-25 minutes or until tester comes out clean or with just a few crumbs attached. Allow muffins to cool in pan for a few minutes, then remove and transfer to a wire rack to cool completely.
- To make the salted honey glaze: in a small bowl, mix together the powdered sugar, honey and melted butter until smooth. Add a pinch of sea salt. Glaze should be thick. If it’s too thick add 1 teaspoon of milk. Spoon about ½ tablespoon glaze onto each muffin. Enjoy! Makes 12.
Notes
If you don’t have butternut squash puree, feel free to substitute sweet potato, acorn squash or pumpkin puree. They will all work out very similarly!
If you don't have whole wheat pastry flour, then feel free to use all purpose flour, or 1 cup whole wheat flour + 3/4 cup all purpose flour.
To make the muffins vegan: use melted and cooled coconut oil or melted vegan butter instead of regular butter. You’ll also need to use two flax eggs (2 tablespoon flaxseed meal + 6 tablespoons water). The glaze is best when made with vegan butter.
To make the muffins gluten free: I suggest using either chickpea flour, oat flour or a 1:1 gluten free baking flour. I haven’t not tested these muffins to be gluten free so I can’t be certain what substitutions will or will not work properly.
Nutrition
Serving: 1muffin (with glaze) | Calories: 202cal | Carbohydrates: 32.8g | Protein: 3.2g | Fat: 7.2g | Saturated Fat: 4g | Fiber: 2.5g | Sugar: 17g