Chai-Spiced Butternut Squash Muffins (with salted honey glaze!)
I don’t say this lightly, considering how many delicious, healthy muffin recipes I have on the blog, but these butternut squash muffins are one of my ALL-TIME favorites.
*Pours a cup of coffee, inhales a muffin*
This recipe began when I was sitting on my computer staring over my kitchen island at a lonely butternut squash on the counter. I thought to myself, why not throw it in a muffin and see what happens? Maybe add some brown butter and chai spices? Oh, and what about a ridiculously easy sweet and salty glaze, too? Safe to say, these turned out better than I could’ve ever imagined.
How to roast butternut squash for muffins
First, be sure to check out our tutorial on how to peel & cut butternut squash, then I recommend following my instructions on how to roast a halved butternut squash here. You’ll end up with tender, sweet butternut squash flesh that can easily be mashed for these muffins. Just make sure you discard the skin before adding to the muffin batter.
Ingredients in these butternut squash muffins
These easy muffins are made with simple ingredients you likely already have in your cupboard:
- Butternut squash: you’ll need some finely mashed butternut squash, so use the tutorial above to roast your squash and mash it up!
- Brown butter: I love the nutty, caramel flavor brown butter brings to these muffins. If you haven’t browned butter before, you can check out my tutorial here.
- Eggs: you’ll need 2 eggs in this muffin recipe to get the right texture.
- Honey: the muffins themselves are naturally sweetened with honey, and you’ll add some to the delicious glaze as well.
- Milk: you’ll need a little milk for extra moisture in the muffins.
- Flour: I love using whole wheat pastry flour in my muffin recipes because it has the nutritional value of whole wheat flour, but is much airier and lighter.
- Chai spices: I absolutely love making homemade chai spices. All you need is cinnamon, ground ginger, cardamom, and allspice. Each muffin bite tastes like a chai latte with a hint of honey.
- Baking staples: don’t forget the vanilla extract, baking soda, and salt.
- For the glaze: we’re mixing up powdered sugar, honey, a little melted butter, and salt for the perfect salted honey glaze.
What do butternut squash muffins taste like?
These butternut squash muffins taste very similar to pumpkin or sweet potato muffins, especially if you roast the butternut squash first, as it adds a nice sweetness.
If you’re not into chai spices (or don’t have them all), you can leave them out and just add 1 1/2 teaspoons of cinnamon instead, or use 1 1/2 teaspoons of pumpkin pie spice. But trust me when I tell you that the chai spices really do take these muffins to the next level.
Simple ingredient swaps
I recommend sticking with the recipe as best as you can to ensure super delicious, fluffy muffins, but here are some easy ingredient swaps that will also work well:
Can I make them vegan or gluten-free?
- To make vegan: use melted and cooled coconut oil or melted vegan butter instead of regular butter, and use two flax eggs instead of regular eggs. Please note that you cannot brown vegan butter. The glaze is best when made with vegan butter instead of coconut oil!
- To make gluten-free: please note that I have not tested these muffins with a gluten-free substitute, but I suspect that chickpea flour, oat flour (try out homemade tutorial), or a 1:1 gluten-free baking flour might work. Let me know in the comments if you try it!
Make mini muffins
It’s so easy! I love making these mini for my kids. Here’s how:
- Pour the batter into a mini muffin pan with mini muffin liners.
- Bake at 400 degrees F for 9 to 14 minutes! Mine are usually perfect around 12 minutes.
Don’t forget these muffin-baking tips
- Use room temp ingredients. Be sure to cool the brown butter to room temperature and bring your eggs to room temperature so that they don’t coagulate when you mix the wet ingredients.
- Whisk in the brown butter well. After adding the brown butter to the wet ingredients, whisk well so that it gets nice and incorporated. This prevents separation.
- Don’t overmix the batter. Once you add the dry ingredients to the wet, mix until just combined. Overmixing can create a dense, gummy texture.
- Cool muffins before glazing. Be sure your muffins are at room temp before adding the glaze so that it doesn’t seep right into them!
How to store & freeze muffins
- To store: feel free to keep these healthy butternut squash muffins at room temperature for one day, then I recommend storing them in the refrigerator. Feel free to warm them up in the microwave.
- To freeze: allow the muffins to cool completely, then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30-second intervals.
Tools you’ll need
Get all of my kitchen essentials here!
More muffin recipes you’ll love
Get all of our delicious muffin recipes here!
I know you’re going to love these butternut squash muffins! Please let me know if you make them by leaving a comment and rating the recipe below. I’d love to hear from you, and it helps encourage others to make the recipe too! Enjoy, xo.
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125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Chai-Spiced Butternut Squash Muffins
by
Fluffy butternut squash muffins infused with homemade chai spices, then topped with a simple salted honey glaze that truly takes these to the next level. These fall-inspired, freezer-friendly muffins are easy to make and have hints of caramel flavor thanks to a touch of brown butter. Perfect with a cup of coffee!
Ingredients
- ⅓ cup (75 grams) 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 (168 grams) honey (or sub pure maple syrup)
- 3 tablespoons unsweetened almond milk (or milk of choice)
- 2 teaspoons vanilla extract
- 1 ¾ cups (210 grams) 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
- For the salted honey glaze:
- ½ cup (57 grams) powdered sugar
- 1 tablespoon honey (or sub pure maple syrup)
- 1 tablespoon butter, melted
- Pinch of sea salt
Instructions
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Prep your pan: Preheat oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray the inside of the liners with nonstick cooking spray to prevent sticking.
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Brown the butter: Add butter to a saucepan and place over medium heat. The butter will begin to crackle and then foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 5-10 minutes or until cool enough to touch.
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Mix the wet ingredients: In a large bowl, add the finely mashed butternut squash, eggs, honey, almond milk and vanilla extract. Whisk together until smooth. Mix in the cooled brown butter.
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Whisk the dry ingredients: In a separate large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, ginger, cardamom, allspice and salt. Add dry ingredients to wet ingredients and mix until just combined. Divide batter evenly between the muffin liners.
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Bake: Bake for 20-25 minutes or until a tester comes out clean or with just a few crumbs attached. Allow muffins to cool in pan for a few minutes, then remove and transfer to a wire rack to cool completely.
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To make the salted honey glaze: in a small bowl, mix together the powdered sugar, honey and melted butter until smooth. Add a pinch of sea salt. Glaze should be thick. If it’s too thick, add 1 teaspoon of milk. Spoon about ½ tablespoon glaze onto each muffin. Enjoy! Makes 12.
Recipe Notes
If you don’t have whole wheat pastry flour, then feel free to use white whole wheat flour, all purpose flour, or sub 1 cup whole wheat flour + 3/4 cup all purpose flour.
To make vegan: Use melted and cooled coconut oil or melted vegan butter instead of regular butter. You’ll also need to use two flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water). The glaze is best when made with vegan butter.
To make gluten-free: please note that I have not tested these muffins with a gluten-free substitute, but I suspect that chickpea flour, oat flour (try out homemade tutorial), or a 1:1 gluten-free baking flour might work. Let me know in the comments if you try it!
If you’re not into chai spices, don’t worry; you can leave them out and just add 1 1/2 teaspoons of cinnamon instead, or use 1 1/2 teaspoons of pumpkin pie spice. But trust me when I tell you that the chai spices really do take these muffins to the next level.
Nutrition
Serving: 1muffin (with glaze)Calories: 202calCarbohydrates: 33gProtein: 3gFat: 7gSaturated Fat: 4gFiber: 3gSugar: 17g
This post was originally published on November 19, 2019, republished on October 12, 2021, republished with metric measurements on October 29th, 2025, and republished with new photos on October 14th, 2026.
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