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Acorn squash muffins are delicately sweet with minimal added sugar. A great snack for the kids, these muffins can be frozen, added to a lunchbox, or enjoyed on the go!

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As a mom of little ones, I really try not to waste a plethora of food.

Obviously, kids don’t always clean their plates, and that’s totally okay. After all, I’m more into them listening to their hunger/fullness cues and eating out of curiosity, not shame or pressure.

Raising intuitive eaters and intuitive eating for kids is very important to me, and something I really value.

So, when we were left with a whole half of acorn squash last week that I never got to for meal prep, I thought I would test these acorn squash muffins. They are a great way to use up leftover acorn squash.

Since acorn squash (when cooked) is soft and naturally sweet, I thought it would perform like these pumpkin zucchini muffins or even sweetpotato zucchini muffins.

The end result was delicious. The muffins aren’t overly squash-like. In fact, you probably wouldn’t even know you added squash to the muffins otherwise.

You could test adding more if you did want more of a squash flavor, though I think it would be pretty mild in these muffins anyway!

Why We Love Acorn Squash Muffins

• Delicious – I wouldn’t serve my kids anything I wouldn’t eat myself. These acorn squash muffins don’t even need to be hidden – they are perfectly delicious!
• Portable – Need a snack after ballet class or a pre-game snack for that random saturday soccer game? Give these muffins a try! I store them in stasher bags when we’re out on the go, like for a road trip snack!
• Hidden veggies – Not that you need to “hide” veggies, but if you’re trying to get more into your kiddo, these squash muffins are a great way to do so.
• Healthy after school snack or dessert – I love serving with greek yogurt or some nut butter for an easy after-school snack.
• Great pre/post workout – Before or after a workout, I tend to rely alot of packaged or pre-made snacks since I’m usually in a rush. Grabbing an acorn squash muffin is an easy way to get carbs in for exercise and recovery!

Ingredients and Substitutions

Here’s what you’ll need to make this easy acorn squash muffin recipe.

• mashed acorn squash – You could also use butternut squash. Spaghetti squash would be too stringy.
• white whole wheat flour – You could also use all purpose flour.
• eggs – Our favorite binder. If you wanted these to be egg free muffins, you could do flax eggs.
• maple syrup – We’re not using a ton but you can always use more or less, depending on your preferred level of sweetness.
• coconut oil – Butter also performs well.
• baking soda
• Spices – salt, vanilla, cinnamon, nutmeg – These spices give these squash muffins a nice fall boost, making them comforting and warm. I think cardamom would also be delicious!

How to Cook Acorn Squash For Muffins

You can cook your acorn squash however you’d like. I prefer to microwave acorn squash because it’s incredibly fast, and only takes about 10 minutes total.

Before cooking, you’ll want to scoop out the seeds, so you’re just left with the flesh. If you don’t have a microwave, you can also make air fryer acorn squash or bake your acorn squash.

How to Make This Acorn Squash Muffins Recipe

1. You’ll want to cook your acorn squash (any way you prefer), so you can remove the inner squash flesh. I prefer to microwave my squash.

2. Mix your dry ingredients and wet ingredients into respective goals, and then mix together.

3. Using a cooke dough scooper, scoop out batter into the muffin tins. Feel free to add any of your favorite add-in’s (raisins, craisins, chocolate chips, etc.)

Bake until ready. This leftover acorn squash recipe can help preserve those nutrients and avoid food waste!

FAQ

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Yield: 12 muffins

Acorn Squash Muffins

Prep Time: 5 minutes

Cook Time: 22 minutes

Total Time: 27 minutes

Acorn squash muffins are a delicious, kid-friendly snack that can be served any time of day.

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Ingredients

• 1 1/2 cups white whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 cup acorn squash puree
• 2 eggs
• 1/3 maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup melted coconut oil, cooled
• 1/4 cup raisins (optional)

Instructions

1. Preheat the oven to 350 degrees and grease a muffin tin or line with muffin liners.
2. Cut your acorn squash in half and remove the seeds from the flesh. Pierce the flesh and place face down (skin side up) on a microwaveable plate. Microwave for 8-10 minutes, or until cooked through.
3. In a large bowl, mix dry ingredients (flour through spices).
4. In a separate bowl, combine acorn squash, eggs, maple syrup, vanilla extract and coconut oil.
5. Combine the flour mixture with the wet, acorn squash mixture.
6. Scoop the batter into the muffin tins, topping with raisins, craisins or other toppings.
7. Bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean (Mine were perfect at 23 minutes).
   

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Amazon Basics Reusable Silicone Baking Cups, Muffin Liners - Pack of 24, Multicolor
• 
  Island Fresh Superior Organic Virgin Coconut Oil, 54 Ounce
• 
  Butternut Mountain Farm, 100% Pure Maple Syrup From Vermont, Grade A, Amber Color, Rich Taste, All Natural, Easy Pour Jug, 32 Fl Oz, 1 Qt

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 167Total Fat: 10gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 206mgCarbohydrates: 17gFiber: 3gSugar: 2gProtein: 3g

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