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Butternut Squash Muffins with Apple Butter

A twist on the classic pumpkin, these butternut squash muffins are a new favorite for autumn! A fluffy and sweetly spiced butternut squash muffin is swirled with apple butter and topped with a brown butter oat crumble. It's the perfect sweet snack for a chilly and crisp November morning.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12 muffins
Ingredients Method

Ingredients
  

Brown Butter Oat Crumble
  • ¼ cup salted butter
  • ½ cup old fashioned oats
  • ⅓ cup dark brown sugar
Butternut Muffins
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • ¼ teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup unsalted butter melted
  • ½ cup dark brown sugar
  • ½ cup granulated sugar
  • 1 ¼ cups butternut squash puree
  • 2 large eggs
  • ¼ cup milk dairy or nondairy
  • ½ cup apple butter

Method
 

Start by making the oat topping
  1. In a medium sized saucepan, melt the butter over medium heat. Once melted, add the oats and toss to combine. Keep cooking until oats and butter have both toasted, and have a nutty aroma. Remove from the heat and let the mixture cool in the saucepan for 3 minutes. Add the brown sugar and whisk to combine, it will be a crumbly texture. Set aside while we make the batter.
Make the batter
  1. Preheat the oven to 425℉ and line a muffin tin with cupcake liners. Set aside.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, pumpkin pie spice, and salt. Set aside. In a medium sized bowl, whisk together the melted butter, brown sugar, and granulated sugar. Mix in the butternut squash puree and eggs until combined. Finally, mix in the milk. Pour the wet ingredients into the dry ingredients and whisk until just combined.
  3. Fill the cupcake liners between ¼-⅓ way full with the batter, place a little less than a Tablespoon of apple butter on top, and top with batter filling almost to the top. Sprinkle the oat crumble evenly over the tops of each muffin.
  4. Bake at 425℉ for 5 minutes before turning the temperature down to 350℉, keeping the muffins in the oven. Bake for another 16-17 minutes or until an inserted toothpick comes out clean.
  5. Let the muffins cool in the tin for at least 10 minutes before enjoying warm, or let cool completely and store in an airtight container for up to 5 days.