Butternut Squash & Pineapple Muffins: An Unexpected Way to Shake Up Your Fall Breakfast & Brunch Routine Bread/Muffins Breakfast Brunch Snacks

Squash in muffins? Yes! You won't believe how good it is until you try it. These moist muffins are packed with butternut squash and sweet pineapple, then topped with brown sugar and pecans. Uh, yum! 

These butternut squash and pineapple muffins are an unexpected way to welcome fall, and shake up your boring breakfast or brunch routine (they make a great dessert, or on-the-go snack, too). So skip your usual blueberry muffins and give these a try instead!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 to 35 minutes
Total Time: 40 to 45 minutes
Servings: Makes about 12 to 18 muffins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoons baking soda
• 1 tablespoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 2 cups butternut squash, peeled and grated large
• 2 eggs 
• 2/3 cup butter, melted 
• 1/2 cup buttermilk 
• 1 teaspoon vanilla
• 1/2 cup light brown sugar, packed 
• 1/2 cup drained, crushed pineapple

• brown sugar, for sprinkling
• chopped pecans, for sprinkling

Here's how to make them:

1. Preheat oven to 375 degrees F. Line a standard muffin tin with paper baking liners and set aside. 
2. Sift together the spices with the flour, salt, baking soda and baking powder. Set aside. 
3. In the bowl of your stand mixer, whisk to combine the buttermilk, eggs, sugar, squash, pineapple, vanilla and melted butter.
4. Add the flour mixture to the wet ingredients in two additions. Beat until incorporated.  
5. Scoop the batter evenly among the prepared muffin tins. Bake 30-35 minutes, rotating the pan once. About 5 minutes before they're finished baking, sprinkle with brown sugar and nuts, if desired.

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