Skip to main content

Butternut Squash Muffins with Walnut Streusel Topping

butternut squash muffins

Obviously, these are a perfect fall and winter muffin recipe, but truthfully, butternut squash is available all year round, so you can make these delicious muffins anytime you fancy them. They work beautifully with canned pumpkin puree too, so if you prefer pumpkin, or if you are looking for an easy way out- go for it! The taste of the squash is not very pronounced in this recipe, but it gives the muffins a beautiful color and an incredibly moist and light texture.

  • Duration
  • Cook Time
  • Prep Time
  • 12 extra large / 16 regular ServingsServings


  • 1/2 cup unsweetened applesauce
  • 1/2 cup agave syrup
  • 1/2 cup oil
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup milk or soymilk (I use Soy Slender, which is sweetened with splenda and has 70 calories per cup)
  • 1 cup butternut squash puree*
  • 3 cup white whole wheat flour
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt

Optional Walnut Streusel Topping

  • 1/3 cup flour
  • 1/4 cup ground walnuts
  • 1/8 cup oil
  • 1/2 teaspoon cinnamon
  • 6 packets splenda, or the equivalent of 1/4 cup sweetener such as truvia or zylitol


Preheat oven to 350. Line a muffin pan with paper muffin liners.

In the bowl of an electric mixer, or using a wire whisk, beat together the applesauce, agave syrup and oil. Beat until smooth and creamy.

Add vanilla extract and eggs, beating well after each addition. Add milk and squash puree, stir to combine,

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Turn mixer to low and stir flour mixture slowly into wet ingredients. Mix only until combined, do not over-mix.

Fill muffin pans all the way until the top with the batter.

If desired, combine all of the topping ingredients in a small bowl and mix until it resembles coarse crumbs. Sprinkle over muffins.

Bake for 18-20 minutes.

*To make puree, cut squash into cubes and boil until tender. Mash with a fork until creamy. You can substitute canned pumpkin puree, if you prefer.

Nutrition information based on 16 muffins with optional topping.

Nutrition Information

  • Serving Size: 1 muffin
  • Calories: 215
  • Carbohydrate Content: 29 g
  • Cholesterol Content: 21 mg
  • Fat Content: 10 g
  • Fiber Content: 3 g
  • Protein Content: 4 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 211 mg
  • Sugar Content: 2 g