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Give pumpkin a break this fall, and try these cozy, fluffy, spiced butternut squash cupcakes/muffins—perfect for breakfast, snacking, and pairing with coffee!
Why You’ll Love This Recipe
Pumpkin, step aside for a moment, please. These vegan butternut squash cupcakes (or muffins!) are here to steal some of fall’s spotlight! With natural sweetness, heaps of moisture, and a tender, fluffy texture, they taste surprisingly similar but can easily be enjoyed year-round. Plus, they’re kid-approved, adult-loved, and so easy to make.
Made with just 10 simple, inexpensive, pantry-friendly ingredients and no special tools, they’re naturally egg and dairy-free (not that you can tell) and easy to customize with mix-ins and topping options like rich vegan cream cheese frosting. Whether baked as muffins or cupcakes (their texture falls somewhere between), they’re a delicious, cozy treat for the whole family.
If you love this recipe, you’ll also enjoy these vegan pumpkin cupcakes and easy vegan apple muffins. Wanting more butternut squash recipes? You’ll love these butternut squash sage biscuits, butternut squash mac and cheese, and butternut squash curry recipes!
Ingredient Notes
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
Recipe Variations
- Almond extract: Adds delicious depth to this easy butternut squash muffin recipe.
- Citrus zest: Add the zest from one orange (or lemon) for subtle citrusy brightness.
- Oats: Boost the fiber and fill power with a handful of rolled oats.
- Nuts/seeds: Add toasted walnuts, pecans, almonds, pepitas, or sunflower seeds.
- Dried fruit: I love cranberries, but raisins, apricots, and chopped dates also work well.
- Vegan chocolate: Sprinkle in your favorite vegan chocolate chips/chunks – semi or bitter-sweet.
- Coconut: Add a few tablespoons of shredded coconut for extra texture and flavor.
- Toppings (pre-baked): There are several ways to enhance these vegan butternut cupcakes further.
- A cinnamon streusel topping (optionally with chopped pecans/walnuts)
- Coarse turbinado sugar (or cinnamon sugar)
- Vegan frosting: Like a simple maple glaze/pumpkin spice glaze, dairy-free cream cheese frosting, caramel or coffee frosting, and optional salted vegan caramel sauce (like this 4-ingredient vegan date caramel sauce) over the top.
How to Make Butternut Squash Cupcakes
Step 1: Preheat the oven to 350F/180C and line a 12-cupcake pun (or 8 muffin liners). Then, in a large bowl, whisk the plant milk and apple cider vinegar until it thickens.
Step 2: Add the oil, brown sugar, and vanilla. Mix until the sugar is almost fully dissolved. Then, mix in the butternut squash puree.
Step 3: In a medium bowl, whisk/mix the dry ingredients (flour, baking powder, baking soda, salt, and pumpkin spice). Add the dry ingredients to the wet and mix until only just combined. Be careful not to over-mix the batter.
Step 4: Pour the batter into the liners. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. Cool the butternut squash cupcakes/muffins completely on a cooling rack before removing from the pan. Optionally, frost them, and enjoy!
To make butternut squash puree: Boil or steam 2 cups of cubed butternut squash until tender (about 20 minutes). Drain and cool before pureeing with an immersion blender, blender, or small food processor. Roasted butternut will also work.
FAQs
You should be able to sub AP flour 1:1 with a gluten-free AP blend, like Bob’s Red Mill or King Arthur’s.
Yes, you could use pumpkin puree instead.
Enjoy plain or slathered with nut butter, apple butter, jam/jelly, vegan yogurt, etc.
Pro Recipe Tips
- Measure flour correctly: To avoid dense, gummy bakes, fluff it in its bag, spoon it into the measuring cup, then level the top with the back of a knife.
- Avoid over-mixing: To avoid dense, rubbery vegan cake mix until only ‘just’ combined.
- Baking time varies: Based on whether you use cupcake or muffin cases and your individual oven. Use a toothpick/skewer to test for doneness.
Storage Instructions
Store the fully cooled butternut squash muffins/cupcakes in an airtight container at room temperature for 2-3 days or in the refrigerator for 5-7 days.
Freeze the vegan cupcakes, flash-frozen until solid, then transfer to a Ziplock/Stasher for up to 3 months. Thaw in the fridge overnight.
To rewarm vegan butternut squash muffins, microwave one in 20-30 second increments.
Butternut Squash Cupcakes
Equipment
Ingredients
- ½ cup of plant-based milk (soy milk works best)
- 2 teaspoons of apple cider vinegar
- ⅔ cup of neutral oil
- ½ cup of brown sugar
- ½ teaspoon of vanilla extract
- 1 ½ cups of butternut squash puree (bought or homemade – check recipe notes)
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- ¼ teaspoon of salt
- 1 teaspoon of pumpkin spice
Instructions
- Preheat the oven to 350 degrees F. and line a 12-cupcake baking pan with liners.
- In a large bowl, combine the plant-based milk and apple cider vinegar. Whisk until it thickens and becomes buttermilk.
- Add the oil, brown sugar, and vanilla extract. Mix well until the sugar is almost fully dissolved. Add the butternut squash puree and mix until all of the ingredients are fully incorporated.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, and pumpkin spice.
- Add the dry ingredients to the bowl with the wet ingredients. Mix well, but do not overmix.
- Pour the batter into the prepared cupcake pan and bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out mostly clean.
- Remove them from the oven and place them on a cooling rack to cool completely before removing them from the pan.
Notes
- Measure flour correctly: To avoid dense, gummy bakes, fluff it in its bag, spoon it into the measuring cup, then level the top with the back of a knife.
- Avoid over-mixing: To avoid dense, rubbery vegan cake mix until only ‘just’ combined.
- Baking time varies: Based on whether you use cupcake or muffin cases and your individual oven. Use a toothpick/skewer to test for doneness.
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