Whole Grain Pumpkin Spice Butternut Squash Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 15 muffins
  • ½ cup old fashioned oats
  • ⅔ cup unsweetened almond milk
  • 2 cups whole wheat pastry flour or white wheat flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ½ tsp cinnamon
  • 1 tsp pumpkin pie spice
  • ¼ tsp salt
  • 1½ cups butternut squash puree
  • 1 large egg
  • ¼ cup coconut oil, melted and cooled
  • ⅓ cup brown sugar
  • 2 Tbsp maple syrup
  1. Preheat oven to 400 degrees F. Line a muffin tin with 15 liners and set aside.
  2. In a medium bowl, combine the oats and milk. Mix and allow to sit for 5 minutes.
  3. Meanwhile, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a large mixing bowl.
  4. To the oats and milk, whisk in the butternut squash puree, egg, coconut oil, brown sugar, and maple syrup.
  5. Add the wet ingredients to the dry and mix until just combined.
  6. Scoop batter into each muffin well, filling about two-thirds full.
  7. Bake for 14-16 minutes or until golden.
Recipe slightly adapted from This Runner's Recipes
Nutrition Information
Serving size: 1 muffin Calories: 138 Fat: 5.0 Carbohydrates: 21.3 Sugar: 6.1 Sodium: 275 Fiber: 2.0 Protein: 1.2 Cholesterol: 11.7
Recipe by Prevention RD at https://preventionrd.com/2016/12/whole-grain-pumpkin-spice-butternut-squash-muffins/