Butternut Squash Cupcakes
Give pumpkin a break this fall, and try these cozy, fluffy, spiced butternut squash cupcakes/muffins—perfect for breakfast, snacking, and pairing with coffee!
Servings: 12
Calories: 232kcal
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
I use this butternut squash puree, but if you’d like to make your own, this is how to do it: Place 2 cups of cubed butternut squash in a medium pot and cover with water. Bring to a boil and cook for 20 minutes or until soft. The smaller the cubes, the faster it will cook. Drain and allow it to cool before pureeing.
- 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.
Nutrition
Calories: 232kcal | Carbohydrates: 27g | Protein: 2g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Sodium: 228mg | Potassium: 98mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1861IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 1mg
