Squash Corn Muffins Vegan

Soft, golden, and bursting with flavor, these Vegan Squash Corn Muffins bring a delightful twist to classic cornbread. Made with creamy butternut squash puree, a hint of maple syrup for natural sweetness, and a touch of warming spices like cinnamon and nutmeg, these muffins are the perfect balance of savory and sweet. The combination of all-purpose flour and cornmeal creates a tender yet hearty texture, while the use of almond milk and apple cider vinegar makes them 100% plant-based and dairy-free. Ready in just 35 minutes, these easy-to-make muffins are ideal as a side dish for soups and chilis, a snack on the go, or even a wholesome breakfast treat. Serve them warm for the best experience, and enjoy a delicious bite of fall-inspired comfort!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup Butternut squash puree
• 0.75 cup Unsweetened almond milk
• 1 tablespoon Apple cider vinegar
• 0.25 cup Maple syrup
• 0.25 cup Neutral vegetable oil (e.g., canola oil)
• 1.25 cups All-purpose flour
• 0.75 cup Cornmeal
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 0.5 teaspoons Ground cinnamon
• 0.25 teaspoons Ground nutmeg

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with oil.

Step 2

In a small bowl, combine the almond milk and apple cider vinegar. Stir and set aside for 5 minutes to allow it to curdle into vegan buttermilk.

Step 3

In a large mixing bowl, whisk together the butternut squash puree, vegan buttermilk, maple syrup, and vegetable oil until smooth.

Step 4

In another large bowl, sift together the all-purpose flour, cornmeal, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 5

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix as this can make the muffins dense.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(468.5g)

Amount per serving	% Daily Value*
Calories	1298.0

Total Fat 63.2g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2824.8mg	0%
Total Carbohydrate 174.0g	0%
Dietary Fiber 5.1g	0%
Total Sugars 53.4g
Protein 16.7g	0%

Vitamin D 65.9IU	0%
Calcium 351.1mg	0%
Iron 7.7mg	0%
Potassium 232.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.7%

Protein: 5.0%

Carbs: 52.3%