Butternut Squash Oat Muffins With Candied Ginger Recipe (2024)

I made this recipe nearly exactly per the recipe, except I doubled it and used sour cream for yogurt (because it was what I had on hand). I also added about 3/4 teaspoon of cardamom. They are absolutely lovely, my go-to when I have squash to get rid of! One thing to note is that they do not rise significantly, so fill the cups with batter nearly to the tops to get a nice, full size muffin.

These are delicious, everyone wanted to know what was in them. I would start mixing in the squash and candied ginger when you still see lots of flour in the batter - my finely grated squash clumped and I was afraid that I would over mix my batter before I got it blended in. I used delicata squash; it turned out well - but with hand grating, the recipe definitely takes more than 40 minutes start to finish! I also added 1/2 teaspoon of cardamom to the spices.

The amount of ginger in the original recipe gives it a little bit of warmth, so I near doubled the ginger to 50 gms for a more oomph and added finely chopped dates for depth and a slightly sweeter taste - one date per 4 muffins or three in total for this recipe. I also mix the shredded squash and ginger in with the wet ingredients as I find it easier to distribute the ginger and really get the squash into the mix before the batter gets too thick.
Great recipe. Super scrumptious.

I doubled the recipe and added coconut and flax powder in lieu of part of the flour. Added chia seeds too! They came out amazing!! I also used coconut oil instead of butter, and vanilla coconut yogurt instead of greek yogurt because thats ehat I had.

I love these muffins. They’re filling and satisfying. I added some dried cranberries and flaked coconut which was a yummy addition.

Used 200 grams of squash. Sour cream. 8 T of butter and 2T canola oil.

These are so tasty. Made almost exact as recipe. Only half of called for maple syrup on hand so added date syrup. No whole wheat flour- but did have rye flour so used that. Many thanks to previous notes… helpful hints like they won’t rise much so fill muffin cups; mixing squash in with wet ingredients first, then into dry so as not to overmix; and microwaving whole squash first for 1-2 minutes - made peeling so much easier. Great breakfast treat!

Could pumpkin purée be used as a sub for shredded squash ? Trying to use up my pumpkin meat from carving!

Oh fantastic! I added cardamom as others suggested, didn’t bother with the lemon, and used gf all-purpose and almond for the flours. Thanks for the hint about filling the muffin cups. This recipe and this website, these reviewer-cooks, are priceless!

Yum yum yum. I think I’ll use this recipe to do a pancake batter next. Just use buttermilk instead of the yogurt.

Just made these for the first time in small loaf pans; they came out beautifully. Love having weights included. Question: the recipe indicates 3 grams of cinnamon or about 1 about teaspoon. Measuring 3 grams appeared to be more like a tablespoon? ...so I went with the 1 teaspoon. Now that I am eating one, not enough cinnamon flavor. Perhaps it should have been closer to a tablespoon? Or am I just a ginger fiend? In any event, these are good. I'll try adding dates, too, next time.

I made these exactly as written and they were wonderful right out of the oven. The next day, they were quite tough, even with a bit of reheating. So, while they do keep OK, best to eat right away after baking and not make ahead even by a few hours.

Doubled recipe. Added 3/4 cardamom. Used half Creme fraiche and yogurt mix. Used half amount of butter

Agree that these are very good. I doubled the recipe and froze half as I often do with baked goods because, why not? I subbed about a fifth of the butter with canola oil because I was low on butter with no I’ll effects that I could discern.

This seemed like a strange recipe—1 1/2 cups of raw shredded squash? But I had all the ingredients and followed the instructions, all the time feeling a little doubtful as I scooped the thick lumpy dough into the 12 muffin tin. Turned out really good as written. I can see why others might recommend adding some nuts or other dry fruits. I think substituting cooked squash or pumpkin or bananas or apples would affect the amount of moisture and I would find a different recipe.

Delicious!! I added cardamom because I was out of nutmeg---it added such a lovely note of warmth! These are the perfect fall baked good.

These were pretty good. I like a muffin with altitude, so made just nine muffins from one batch.The sweetness level was just right, but for deeper flavor might swap a few tablespoons of brown sugar for more maple syrup. Agree that mixing the shredded squash and ginger with the wet ingredients prior to adding to the dry ingredients is best technique to avoid over mixing.

Turns out my friend and I, who made this together, agree that we don't like the combination of butternut squash and a sweet, ginger batter. I recently made a savory butternut squash, spinach, feta muffin that was delicious (https://www.everylastbite.com/2015/03/14/butternut-squash-spinach-muffins/), but this combination tasted odd to us.

Can’t wait to taste these. Mine rose nicely but I sprayed my tin with nonstick spray after reading that they were a little hard to remove. Used the mandolin to grate the squash so prep time took 40 min and then they baked for 20. Also doubled the ginger, added cardamon and added cloves. Smells like Fall!