Butternut Oat Muffins with Apple Cider Glaze

Hi Friends! How was your Thanksgiving?

Ours was fantastic. I hosted 12 adults (and 1 baby, hehe), and while I was exhausted come dinner time, it was all so worth it. The food was fantastic and the company was even better. It is one of the best days (and meals!) of the year.

Our feasting, however, didn’t stop there. We had company all weekend and ended up eating out two more times over the weekend, all while trying to polish off some of the Thanksgiving leftovers. Come Sunday evening, I was over food. I couldn’t bring myself to eat anything that night…which is totally unlike me.

Now, a couple days later, I’ve recovered and started cooking again. Last night, I made a delicious lentil soup that I cannot WAIT to tell you guys about. Cozy central. I have a few more recipes I’ll be testing this week as well. Good stuff is coming your way!

Last week, before the festivities, I made these muffins. BUTTERNUT SQUASH muffins, to be exact. And easily my most favorite muffin recipe to date (until the next “favorite” muffin comes into my life in like…2.5 seconds). I’ve always had a serious thing for muffins. They can be made with so many varying flavors and ingredients and are pretty much acceptable to eat any time of day. Breakfast? Sure! Snack? Sure! Dessert? Definitely. If I was ever given a chance to beg for a breakfast treat as a kid, it was always, always, ALWAYS a blueberry muffin. Usually one with a crumbly streusel top. And enough sugar to last me for a week.

My mom usually said no to such treats, and I think that made them all that much more appealing to me. Definitely a case of wanting what you can’t have. In my adult years, I’ve made more muffins than I care to share. They are so easy and always so delicious. These butternut babies are no exception.

If you’ve got some leftover squash or pumpkin leftover from Thanksgiving, these muffins are the perfect way to use them up! Because, you know, we’re in full-blown holiday mode now and this is the month where carbs and sugar just don’t count. Fact. Oh! And! Got leftover apple cider? Great! Use it in a glaze to drizzle over the top of these guys. You can thank me later.

These muffins bake up so FLUFFY and light and moist (sorry), all while toting SOME healthy ingredients. I add in whole wheat pastry flour and oats to make myself feel a little bit better about eating muffins. They don’t suffer in the texture of flavor departments one bit. Plus, there’s SQUASH in these! Which totally makes them a health food.

Right?

Don’t answer that. Just let me faceplate into that glaze drizzle in peace. Because that mug up there says it all. These are perfect for the holiday season, aka “Carbs Don’t Count Season.”

Butternut Oat Muffins with Apple Cider Glaze

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• Yield: 16-18 muffins, depending on your muffin tin 1x

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Ingredients

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For the Muffins:

• 1¼ cups all-purpose flour
• 1 cup whole-wheat pastry flour
• ½ cup old-fashioned oats
• ¾ cup granulated sugar
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon freshly grated nutmeg
• ⅛ teaspoon ground cloves
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butternut squash puree (canned or homemade)
• 1 teaspoon vanilla bean paste (or extract)
• 1 large egg
• ¾ cup canola oil
• ½ cup whole milk

For the Glaze:

• ½ cup apple cider
• Juice and zest of 1 lemon
• Tiny pinch of cinnamon
• 3–4 cups powdered sugar
• ½ cup finely chopped candied ginger

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Instructions

For the Muffins:

1. Preheat oven to 375°F; line a muffin pan with paper lines or spray liberally with cooking spray.
2. In a large bowl, whisk together the flour, oats, sugar, spices, baking powder, baking soda, and salt.
3. In another bowl, whisk together the butternut puree, egg, oil, and milk.
4. Add the wet ingredients to the dry ingredients and stir gently until everything is just combined. Do not overmix the batter.
5. Spoon the batter into the prepared muffins cups and bake for 15-18 minutes, or until a tester inserted into the center of one of the muffins comes out clean.
6. Allow the muffins to cool in the pan for a few minutes and then transfer them to a cooling rack set over a baking sheet.

For the Glaze:

1. Whisk together all the ingredients (except the candied ginger) until smooth. You want the glaze to be easily drizzled.
2. Drizzle the glaze liberally over the warm muffins and garnish with the finely chopped candied ginger. Allow to set.