Name: Mini Butternut Squash Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: Crust:; 1 cup graham cracker crumbs; 2 tablespoons brown sugar; 4 tablespoons unsalted butter, melted; Cheesecake Layer:; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1/4 cup pure maple syrup; 1 large egg; 1 teaspoon vanilla extract; Pecan Topping:; 1/2 cup chopped pecans; 2 tablespoons brown sugar; 1 tablespoon pure maple syrup; 1 tablespoon unsalted butter, melted; 1/4 teaspoon ground cinnamon (optional)

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Why You’ll Love This Recipe

Mini Butternut Squash Muffins are a delightful way to sneak vegetables into a sweet treat without compromising on flavor. They’re easy to make, freezer-friendly, and ideal for little hands or portion-controlled snacking. The squash adds moisture and a hint of earthy sweetness, while cinnamon and nutmeg provide that classic fall taste. Whether you’re baking for kids or adults, these muffins are a nutritious and flavorful hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Brown sugar
Eggs
Butternut squash puree (cooked and mashed or canned)
Vegetable oil or melted coconut oil
Milk (or plant-based milk)
Vanilla extract
Optional: chopped walnuts, mini chocolate chips, or raisins

Directions

Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line with mini paper liners.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In a separate large bowl, mix brown sugar, eggs, butternut squash puree, oil, milk, and vanilla extract until smooth.
Gradually fold the dry ingredients into the wet ingredients, stirring just until combined. Do not overmix.
Gently fold in any optional mix-ins, such as nuts or chocolate chips.
Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full.
Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes approximately 24 mini muffins.
Prep time: 10 minutes
Bake time: 15 minutes
Total time: 25 minutes

Variations

Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Dairy-Free: Use plant-based milk and oil for a completely dairy-free version.
Maple Sweetened: Replace brown sugar with maple syrup for a naturally sweet twist.
Topped with Seeds: Sprinkle pumpkin or sunflower seeds on top before baking for crunch.
Mini Muffin Loaf: Pour the batter into a mini loaf pan instead of muffin tins for a small quick bread.
Savory Style: Omit sugar and add herbs and cheese for a savory muffin alternative.

Storage/Reheating

Store mini muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days for extended freshness.
To freeze, let the muffins cool completely, then store in a freezer-safe bag or container for up to 2 months.
To reheat, microwave for 10–15 seconds or warm in a 300°F (150°C) oven for 5 minutes.

FAQs

Can I use canned butternut squash?

Yes, canned puree works well—just make sure it’s pure squash with no added sugar or spices.

Can I substitute pumpkin puree?

Absolutely. Pumpkin puree can be used 1:1 in place of butternut squash.

Do I need to roast the squash first?

If using fresh squash, yes. Roast or steam until tender, then mash or puree.

Can I make these muffins egg-free?

Yes, substitute each egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).

How do I keep the muffins moist?

Don’t overbake, and be sure to use enough puree and oil to keep them tender.

Are these muffins sweet or savory?

They’re lightly sweet with warm spices but can be adjusted for savory versions.

What kind of oil works best?

Neutral oils like vegetable, canola, or melted coconut oil work well.

Can I add a glaze?

Yes, a simple powdered sugar glaze or maple glaze drizzled on top is delicious.

Are they suitable for toddlers?

Yes, just reduce the sugar slightly for younger children and skip nuts if needed.

Can I bake these as regular-sized muffins?

Yes, increase the baking time to 18–22 minutes and check for doneness with a toothpick.

Conclusion

Mini Butternut Squash Muffins are a cozy, comforting, and nourishing treat that’s perfect for the fall season and beyond. With their moist texture, rich color, and warm spice, they’re a great way to use seasonal squash in a sweet, satisfying bite. Whether served for breakfast, packed in lunches, or offered as a wholesome snack, these muffins are sure to be a hit with all ages.

Mini Butternut Squash Muffins

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Mini Maple Pecan Cheesecake Bars are creamy, maple-sweetened cheesecake bites layered over a buttery graham cracker crust and topped with a crunchy pecan streusel. A cozy and decadent dessert perfect for fall and winter celebrations.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 3 hours 45 minutes
Yield: 16 mini bars
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until evenly moistened. Press firmly into the bottom of the prepared pan.
Bake the crust for 8–10 minutes. Remove and let cool slightly.
In a large bowl, beat cream cheese and granulated sugar until smooth. Add maple syrup, egg, and vanilla extract, and mix until well combined.
Pour cheesecake mixture over the crust and smooth the top.
In a separate bowl, combine chopped pecans, brown sugar, maple syrup, melted butter, and cinnamon (if using).
Sprinkle the pecan topping evenly over the cheesecake layer.
Bake for 25–30 minutes, until the center is set and the edges are slightly puffed.
Let cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
Slice into 16 squares before serving. Clean knife between cuts for neat edges.

Notes

Use full-fat cream cheese for best texture.
Bars can be made 1–2 days ahead and stored chilled until serving.
Freeze individually wrapped bars for up to 2 months.
Optional: drizzle with melted dark chocolate before serving for an elegant touch.

Nutrition

Serving Size: 1 bar
Calories: 180
Sugar: 12g
Sodium: 100mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg