Description

Fluffy and moist butternut squash muffins infused with a warm blend of homemade chai spices and enhanced by the rich, nutty flavor of brown butter. These fall-inspired muffins are topped with a simple salted honey glaze, adding the perfect balance of sweetness and a hint of sea salt. Easy to make and freezer-friendly, they make a delightful breakfast or snack to enjoy with your favorite cup of coffee.

Ingredients

Muffins

⅓ cup (75g) salted butter
1 heaping cup finely mashed or pureed roasted butternut squash (can also sub sweet potato or pumpkin)
2 large eggs, at room temperature
½ cup (168g) honey (or sub pure maple syrup)
3 tablespoons unsweetened almond milk (or milk of choice)
2 teaspoons vanilla flavor
1 ¾ cups (210g) whole wheat pastry flour or white whole wheat flour*
1 teaspoon baking soda
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon cardamom
½ teaspoon allspice
¼ teaspoon salt

Salted Honey Glaze

½ cup (57g) powdered sugar
1 tablespoon honey (or sub pure maple syrup)
1 tablespoon butter, melted
Pinch of sea salt

Cook Mode Prevent your screen from going dark

Instructions

Prep your pan: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent the muffins from sticking.
Brown the butter: Place the salted butter in a saucepan over medium heat. Whisk constantly as the butter melts, crackles, foams, and begins to brown. When it turns a golden amber color and releases a nutty aroma, promptly remove from heat to prevent burning. Transfer the browned butter to a medium bowl and allow it to cool for 5-10 minutes until it is cool enough to touch.
Mix the wet ingredients: In a large bowl, combine the finely mashed or pureed butternut squash, eggs, honey, unsweetened almond milk, and vanilla flavor. Whisk until the mixture is smooth. Stir in the cooled browned butter until fully incorporated.
Whisk the dry ingredients: In a separate large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, ground ginger, cardamom, allspice, and salt. Gradually add these dry ingredients to the wet ingredients, mixing until just combined—avoid overmixing to keep the muffins tender.
Divide batter and bake: Evenly spoon the batter into the prepared muffin liners, filling each about 3/4 full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Make the salted honey glaze: In a small bowl, whisk together the powdered sugar, honey, and melted butter until the glaze is smooth and thick. Add a pinch of sea salt to balance the sweetness. If the glaze is too thick, thin it slightly by adding 1 teaspoon of milk. Spoon about ½ tablespoon of glaze onto each cooled muffin and allow it to set before serving.

Notes

You can substitute the butternut squash with sweet potato or pumpkin for a similar flavor and texture.
Use whole wheat pastry flour for a lighter texture or white whole wheat flour if preferred; both work well.
The muffins freeze well — store in an airtight container or freezer bag and thaw at room temperature or warm briefly before serving.
Ensure the browned butter is cooled before adding to eggs to prevent curdling.
The glaze can be adjusted in sweetness or thickness by adding more powdered sugar or a bit more milk.