Fresh Milled Flour Spiced Butternut Squash Muffins (Maple‑Sweetened, Cozy Homestead Bake)
Soft, tender muffins made with fresh‑milled flour, warm spices, and homegrown butternut squash. Sweetened naturally with pure maple syrup and baked hot for big bakery‑style domes, these cozy muffins are perfect for winter breakfasts, lunch boxes, or holiday gift boxes.
- Total Time30
- Yield12 1x
Ingredients
Scale
- 1/3 cup avocado oil
- 1/2 cup pure maple syrup
- 2 eggs
- 3 tbsp milk
- 2 tsp vanilla
- 1 cup butternut squash purée
- 235g soft white wheat berries
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt (we prefer Mediterranean sea salt at our house)
Instructions
- Preheat oven to 400°F and line a muffin pan.
- Weigh and mill the wheat berries.
- Whisk together the dry ingredients in a large bowl.
- In a separate bowl, whisk together the wet ingredients.
- Pour the wet ingredients over the dry mixture and stir until just combined.
- Divide the batter evenly between muffin cups.
- Bake for 5 minutes at 400°F.
- Lower the temperature to 350°F and bake for another 15 minutes, or until a toothpick comes out clean.
- Cool for 3 minutes in the pan, then promptly remove to a cooling rack so they don’t get soggy.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baking