Butternut Squash Muffins with Cream Cheese Glaze

Butternut Squash Muffins with Cream Cheese Glaze

Fall is officially only 11 days away. I’ve been seeing pumpkin recipes popping up all over the place. I’ve never really had pumpkin except for trying pumpkin pie once or twice, so I’m not really sure if I like it.
I would imagine it’s somewhat similar to butternut squash which is my current favorite thing. I’ve been making all kinds of dishes using butternut squash including: Butternut Squash Fries, Butternut Squash Gnocchi, Butternut Squash Soup and Butternut Squash Puree.
In honor of Fall’s arrival, I’ve created these Butternut Squash Muffins spiced with cinnamon, nutmeg and ginger. Though these taste good on their own, I went ahead and glazed them with a cream cheese glaze. I figured a glaze would save a few calories over a thick frosting.
Butternut Squash Muffins with Cream Cheese GlazeI actually made two versions of the Butternut Squash Muffins: one using coconut oil and a banana and one using butter and an egg. While they are both good, I slightly prefer the hint of flavor the coconut oil and banana give to the muffins.

Butternut Squash Muffins with Cream Cheese Glaze


 Butternut Squash Muffins

Makes about  24 mini muffins or 12 regular sized muffins.
3/4 Cup Plus 2 Tablespoons All-Purpose Flour
1/4 Cup Oat Flour (make your own by adding rolled oats to a blender and blending to a fine powder)
1/2 Tablespoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ginger
1/4 Teaspoon Nutmeg
1/4 Cup Coconut Oil (or use 1/4 cup butter)
1/3 Cup Sugar
1/2 Teaspoon Pure Vanilla Extract
1/2 Banana, Mashed (or use 1 egg)
1/2 Cup Butternut Squash, Mashed
1/4 Cup Plus 2 Tablespoons Unsweetened Almond Milk (or use regular milk)
1/4 Cup Walnuts, Finely Chopped
Preparing the Butternut Squash:
-Peel butternut squash and slice into chunks.
-Place in a microwavable bowl and cover with plastic wrap.
-Microwave for 5-6 minutes and then mash up with a fork.
Preparing the Muffins:
-Preheat oven to 375 degrees.
-Spray muffin tin with cooking spray or line with paper liners.
-In a bowl combine dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg.
-In another bowl beat together the sugar and coconut oil (or softened butter) until creamed.
-Add in the mashed banana (or egg) and the mashed butternut squash.
-Alternate adding in the dry ingredients with the milk until well-combined.
-Stir in the walnuts
-Spoon mixture into a muffin pan, filling about 3/4 full.
-Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Preparing the Cream Cheese Glaze:
4 Ounces 1/3 Less Fat Cream Cheese, Softened
1/2 Cup Powdered Sugar
1 Teaspoon Pure Vanilla Extract
3-4 Tablespoons Milk
-Beat cream cheese until smooth.
-Add in the sugar and vanilla.
-Stir in the milk 1 tablespoon at a time until desired consistency.
-Use a spoon to drizzle the glaze over the top of the muffins.
Nutrition info for 1 mini  muffin:
60 Calories
3g Fat
3g Sugar
Nutrition info for 1 mini  muffin with cream cheese glaze:
75 Calories
4g Fat
4g Sugar