Sweet Breakfast Butternut Squash Crumble Muffins
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Sweet Breakfast Butternut Squash Crumble Muffins
These Sweet Breakfast Butternut Squash Crumble Muffins are soft, warmly spiced, and perfectly tender—making them the ultimate cozy fall breakfast or snack. Made with real butternut squash puree, organic brown sugar, cinnamon, nutmeg, and allspice, these muffins strike the perfect balance between naturally sweet and warmly comforting. The addition of creamy almond milk and vegetable oil keeps the crumb moist and fluffy, while a light brown sugar cinnamon crumble topping adds just the right amount of texture and sweetness. Dairy-free, Gluten-free, + Make Ahead options!
Whether you’re baking for a slow autumn morning, meal-prepping weekday breakfasts, or looking for a seasonal twist on classic muffins, these Butternut Squash Crumble Muffins deliver cozy flavor in every bite. They’re simple to make, beautifully spiced, and a delicious way to enjoy winter squash beyond savory dishes. Perfect with coffee, tea, or a warm chai latte, these muffins feel indulgent—but are made with wholesome ingredients that make them just right for breakfast. Leftover butternut squash? ---- I highly recommend my Creamy Roasted Butternut Squash Pasta, Roasted Butternut Squash Soup, Vegan Pumpkin Curry Butternut Squash, Maple Herb Roasted Butternut Squash, or meal prep these Roasted Butternut Squash.
There’s beauty in seasonal rhythms—both in nature and in our lives. Just as butternut squash ripens in its appointed time, each season we walk through carries its own purpose. Fall reminds us to slow down, gather, and nourish ourselves in steady, intentional ways. These muffins are more than a cozy breakfast—they’re a small reminder that God often works in quiet, grounding seasons, building depth and sweetness long before we see the full harvest.
Sometimes growth looks like rest. Sometimes nourishment looks like warmth. And sometimes faith feels like showing up for the simple rhythms that sustain us.
Jump to:
- Why You’ll Love These Muffins
- How to Make Sweet Breakfast Butternut Squash Crumble Muffins
- Ingredients
- Crumble Topping Tips for the Best Texture
- How to Make Homemade Butternut Squash Purée
- Baking Tips for Ultra-Moist Muffins
- Flavor-Boosting Tips for the Best Fall Muffins
- Gluten-Free & Dairy-Free Options
- Storage + Freezer Tips
- Common Q+A for Sweet Breakfast Butternut Squash Crumble Muffins
- More Family-Favorite Breakfast Recipes
- MADE OUR RECIPE(S)?
- Sweet Breakfast Butternut Squash Crumble Muffins
Why You’ll Love These Muffins
- Perfectly soft, fluffy, and moist
- Naturally sweetened with butternut squash
- Cozy fall flavor with warm spices
- Light cinnamon crumble topping for texture
- Perfect for breakfast, snack, or brunch
- Easy to meal prep and freezer-friendly
- A creative way to use seasonal winter squash
- Pairs beautifully with coffee, chai, or tea
How to Make Sweet Breakfast Butternut Squash Crumble Muffins
Start by whisking together your dry ingredients—flour, baking powder, spices, and salt. In a separate bowl, mix the wet ingredients, including the butternut squash puree, eggs, oil, milk, vanilla, and brown sugar until smooth and creamy. Gently fold the dry ingredients into the wet mixture until just combined—be careful not to overmix for the fluffiest texture.
Spoon the batter evenly into lined muffin tins, then sprinkle generously with the cinnamon brown sugar crumble topping. Bake until golden and set in the center. Allow the muffins to cool slightly before enjoying their soft, spiced, and perfectly tender crumb.
Ingredients
- Organic All-Purpose Flour. Forms the structure of the muffins, giving them a soft yet sturdy crumb. Substitutes: White whole wheat flour (slightly heartier texture), pastry flour (more tender), or a 1:1 gluten-free baking blend.
- Organic Brown Sugar. Adds moisture, depth, and a subtle caramel note that pairs beautifully with butternut squash and warm spices. Substitutes: Coconut sugar (less sweet, more earthy), maple sugar, or organic cane sugar (lighter flavor).
- Butternut Squash Puree. The star ingredient. Naturally sweet, creamy, and packed with moisture, it creates a tender muffin with rich fall flavor. Substitutes: Pumpkin puree, sweet potato puree, or roasted acorn squash puree.
- Eggs. Provide structure, lift, and richness while helping the muffins stay fluffy and moist. Substitutes: Flax eggs (for egg-free option), applesauce (slightly denser texture), or dairy-free yogurt.
- Baking Powder. Gives the muffins their rise and light texture.
- Cinnamon, Nutmeg & Allspice. These warming spices create cozy depth and enhance the natural sweetness of the squash. Substitute option: Pumpkin pie spice blend.
- Sea Salt. Balances sweetness and enhances all the warm flavors.
- Vanilla Extract. Adds aromatic warmth and rounds out the flavor profile. Substitute: Vanilla bean paste or maple extract for a deeper twist.
- Vegetable Oil. Keeps the muffins incredibly moist and tender. Best substitutes: Melted coconut oil, light olive oil, avocado oil, or melted butter.
- Almond Milk. Adds moisture while keeping the muffins light and dairy-free friendly. Substitutes: Oat milk, whole milk, coconut milk (creamier), or soy milk.
Crumble Topping Tips for the Best Texture
A great crumble topping should be buttery, slightly crisp, and lightly sweet—not dense or soggy.
- Use Cold-to-Partially Melted Butter: This creates small clumps that crisp beautifully in the oven.
- Don’t Over-mix: Mix just until crumbly. Over-mixing turns it into paste instead of crumble.
- Sprinkle Lightly: Gently scatter over the batter without pressing down to maintain texture.
- Add Texture (Optional): For extra crunch, add chopped pecans, walnuts, or rolled oats.
- Bake Until Golden: The crumble should turn lightly golden brown and feel slightly firm to the touch.
How to Make Homemade Butternut Squash Purée
While canned butternut squash purée is convenient, making your own at home is simple and gives you a fresher, richer flavor for your sweet breakfast muffins. Here’s how to do it:
Instructions
Preheat Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare Butternut Squash: Peel and cube the butternut squash into 1-inch thick pieces. You can also skip these few steps by making following my How to Roast Butternut Squash recipe!
Bake: Place the cubed butternut squash on the baking sheet and roast for 30-35 minutes, or until they are very tender when pierced with a fork.
Cool: Let them cool slightly.
Blend into Purée: Add the roasted cubed butternut squash to a food processor or blender with a few Tbsps of water or unsweetened milk. Blend until smooth or desired consistency is met.
Store: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Baking Tips for Ultra-Moist Muffins
Use Room Temperature Ingredients
Eggs and milk blend more evenly into the batter when they’re not cold. This helps create a smooth, cohesive texture and better rise.
Don’t Over-mix the Batter
Once you combine wet and dry ingredients, mix just until no streaks of flour remain. Over-mixing develops gluten and can make muffins dense instead of fluffy.
Fill Muffin Cups Evenly
Fill each muffin liner about ¾ full to allow room for rising without overflowing.
Check for Doneness Properly
Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, they’re ready. Overbaking can dry them out.
Flavor-Boosting Tips for the Best Fall Muffins
Roast Your Squash for Deeper Flavor. Homemade roasted butternut squash puree has a richer, slightly caramelized flavor compared to canned versions.
Toast the Spices (Optional Upgrade). Lightly warming cinnamon and nutmeg in a dry pan for 30 seconds enhances their aroma and depth.
Add Mix-Ins for Texture. Consider folding in:
- Chopped pecans or walnuts
- White chocolate chips
- Dark chocolate chunks
- Dried cranberries
Let Muffins Rest. Allow muffins to cool for at least 10 minutes before eating. This helps the crumb set and enhances flavor.
Gluten-Free & Dairy-Free Options
Gluten-Free Option
- Use a high-quality 1:1 gluten-free baking flour blend
- Ensure baking powder is gluten-free
- Add a small splash of extra milk if batter feels thick (GF flour absorbs more moisture)
Dairy-Free Option
- Use plant-based milk (like almond, oat, or soy milk)
- Swap butter in crumble for vegan butter or coconut oil
- Double-check brown sugar is vegan if needed
These muffins are naturally easy to adapt, making them perfect for mixed dietary needs.
Storage + Freezer Tips
Room Temperature
Store in an airtight container for up to 2–3 days. For best texture, place a paper towel inside the container to absorb excess moisture.
Refrigerator
Store up to 5–6 days in a sealed container. Warm slightly before serving to restore softness.
Freezer
These muffins freeze beautifully:
- Allow muffins to cool completely.
- Wrap individually in plastic wrap or parchment.
- Store in a freezer-safe bag or container for up to 3 months.
To reheat: thaw overnight or microwave for 20–30 seconds until warm and soft.
Freeze without the crumble topping if you prefer extra crispness when reheating.
Common Q+A for Sweet Breakfast Butternut Squash Crumble Muffins
Yes! Pumpkin puree works beautifully as a substitute and offers a similar texture and flavor profile.
Dense muffins are usually caused by overmixing the batter or using too much flour. Be sure to spoon and level your flour instead of scooping directly from the bag.
Absolutely. These muffins are perfect for meal prep and actually taste even better the next day as the spices deepen.
Yes! Reduce the baking time and check for doneness earlier. Mini muffins typically bake much faster.
You can:
Swap half the flour for white whole wheat flour
Reduce sugar slightly
Use coconut sugar
Substitute oil with applesauce (texture will be slightly denser)
If the batter is too thin or the crumble is too heavy, it may sink. Make sure your batter is thick enough and gently sprinkle the crumble without pressing it down.
Yes, this recipe doubles well for batch baking—perfect for brunches, holidays, or freezer prep.
More Family-Favorite Breakfast Recipes
If you thoroughly enjoyed this Sweet Breakfast Butternut Squash Crumble Muffins recipe, don't forget to add these delicious creations to your "must-make" list:
- Sweet Potato Pie Overnight Oats
- Nourishing Banana Split Breakfast Toast
- Banana Peanut Butter Overnight Oats
- My Childhood Cinnamon Toast Crunch French Toast
- Maple Cinnamon Oatmeal + Roasted Oranges
- Peach Cobbler Baked French Toast
- Mind-blowing Avocado Toast
- Extra Fluffy Honey Blueberry Pancakes
- Homemade Mini Powdered Sugar Donuts
- Vegan Jamaican Ackee + Saltfish
- Creamy Southern Cheese Grits
- Strawberry Shortcake Pancakes
- Creamy Jamaican Cornmeal Porridge
MADE OUR RECIPE(S)?
If you tried my Sweet Breakfast Butternut Squash Crumble Muffins or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
Sweet Breakfast Butternut Squash Crumble Muffins
Ingredients
MUFFINS:
- 2 cups organic all-purpose flour
- ¾ cup organic brown sugar
- 1 cup butternut squash puree (You can see How to Make Homemade Puree in Blog Post)
- 2 large organic eggs, at room temp.
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- ¼ cup organic vegetable oil (See Notes!)
- ½ cup Almond milk, unsweetened (You can use your fave plant-based milk; I like to use creamier milks for the best texture)
LIGHT CRUMBLE TOPPING:
- 1 cup organic all-purpose flour
- ½ cup organic brown sugar
- 1 teaspoon ground cinnamon
- 4 Tbsps unsalted butter, partially melted
Instructions
TO MAKE THE MUFFINS:
- Preheat your oven to 375 Fahrenheit. Lightly grease the standard muffin pan, line the wells with liners.
- In a large bowl, combine the brown sugar, butternut squash puree, oil, eggs, milk, and vanilla, mixing together until combined.
- Next, stir in the flour, baking powder, cinnamon, nutmeg, allspice, and sea salt and mix until just combined.
- NOTE: The batter should look moist, but thick where it's 'scoop-able' but not easily poured. If way too thick, add 1-2 Tbsps more milk. If too runny, add more flour, 1 tablespoon at a time.
- Divide the batter evenly among the wells of the prepared muffin pan.
TO MAKE THE LIGHT CRUMBLE TOPPING:
- In a bowl, add the flour, brown sugar, cinnamon, and partially melted butter, mixing until it becomes "crumbly" in texture and moistened when touched with your finger.
- Now, evenly sprinkle the crumble topping atop each muffin batter until fully covered.
BAKE THE MUFFINS:
- Bake muffins for 20 to 24 minutes or until the centers come out clean. Once fully baked through, remove from oven and let the muffins cool in the pan before removing.
- To serve, enjoy muffins along with your favorite coffee, tea, or a glass of milk.
- Bon Appetit!
Tips & Tricks
- STORAGE: Can be tightly sealed in the refrigerator for up to 5 days. Can be frozen for up to 2 months in a freezer-safe bag.
- OIL: Instead of vegetable oil, you can also use coconut oil or extra virgin olive oil or melted butter, if preferred.
- SWEETENER: If you choose to opt-out of brown sugar, you can always substitute with organic cane sugar, coconut sugar, pure maple syrup (which requires less milk being added to batter), Agave, or Date syrup as well.
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Shanika you truly outdone yourself on this one!!