Chai Spiced Butternut Squash Muffins

Chai Spiced Butternut Squash Muffins

I’ll admit, when Streusel and I planned to focus on squash this month, I don’t think either of thought “September” would mean we’d still feel like it was summertime. The west coast is currently experiencing some horrific wildfires, and here in Seattle, we are being encouraged to stay indoors because the air quality is so bad. While it’s not as terrible as the Bay Area – our skies are looking decisively smokey and yellow, but not orange/red like it is down south – it’s still plenty awful.


To that end, some comfort food is definitely in order. These Chai Spiced Butternut Squash muffins are the perfect combination of tender and sweet, filled with comforting, spicy warmth from the chai flavors. The squash adds a small bit of sweetness and plenty of moisture to the muffin, and sweet-crumbly streusel topping adds an extra bit of zip.



The inspiration for these muffins actually came from this blog – I adapted Streusel’s Butternut Squash Muffins (though to note, she was ahead of me with the squash/cardamom situation with these lovely treats). The recipe asks you to use a few bowls, but nonetheless comes together quickly, in plenty of time for your morning coffee (well, maybe your second cup of coffee – I’m not sure some of us should be handling kitchen tools without at least once cup in us!)




Chai Spiced Butternut Squash Muffins

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Chai Spiced Butternut Squash Muffins

  • Author: Strudel



  • 1 cup butternut squash, mashed (see Instant Pot cooking instructions below)
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoons salt
  • 1 ½ teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon allspice
  • 1/4 cup unsalted butter, room temperature
  • 1/2 cup honey
  • 2 eggs
  • 1 teaspoon vanilla extract

Cinnamon Streusel Topping

  • 1/2 cup flour
  • 1/4 cup brown sugar , packed
  • 1/2 teaspoon cinnamon
  • 2 tablespoons unsalted butter, room temperature


  1. Preheat oven to 350. Line a 12-cup muffin tin with paper liner, then spray lightly with cooking spray. Set aside.
  2. Cook the butternut squash: Cut the squash (no need to peel) in about 4-6 chunks and remove the seeds. Place the wire metal trivet into the Instant Pot, and add 1 ½ cups of water. Place the squash pieces on top of the trivet in a single layer (though it’s okay if the overlap a bit). Cook at high pressure for 7 minutes, and allow for natural release. Remove (carefully!) from the IP and once it’s cool enough to handle, scoop out 1 cup of the flesh. Set aside.
  3. Make the topping: In a small bowl, mix together the flour, brown sugar and cinnamon. Using your hands, rub the butter into the flour mixture until it has some pea-sized pieces and looks like wet sand. Set aside.
  4. Mix the dry ingredients: Thoroughly whisk together the flour, baking powder, baking soda, salt, and all the spices, and set aside.
  5. Combine the wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add the mashed butternut squash, butter, honey, eggs and vanilla extract. Stir together until smooth.
  6. Add the dry ingredients: Add the dry ingredients to the squash mixture all at once, and mix until just combined. Scrape the bottom and sides of the bowl with a rubber spatula to make sure all ingredients were fully mixed.
  7. Distribute the batter evenly among 12 paper lined muffin cups (I like to use a 1/3 cup ice cream distribute). Sprinkle a very full 1 tablespoon of the topping onto each of the muffins (it’ll look like a lot – you’ll want it fully covered). If that still leaves you with a bit of extra topping, evenly divide it among all the muffins.
  8. Bake at 350 degrees Fahrenheit for 18-22 minutes. Cool slightly before serving, and enjoy!
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