There’s something magical about the smell of warm spices drifting through your kitchen on a crisp fall morning. These Chai-Spiced Butternut Squash Muffins are that feeling baked into a treat — cozy, fluffy, and kissed with caramel flavor from nutty brown butter. Top them with a simple salted honey glaze, and you’ve got a bakery-worthy muffin perfect for chilly days and coffee breaks alike.
Why You’ll Love These Chai-Spiced Butternut Squash Muffins
If you adore warm, spiced baked goods that feel like a hug, this recipe will be your new favorite. These muffins are soft and light yet full of depth — thanks to roasted butternut squash, golden brown butter, and a blend of chai-inspired spices.
They’re sweetened naturally with honey, making them a little healthier without sacrificing flavor. The salted honey glaze on top adds the perfect balance of sweet and salty, making each bite a true delight.
Grab a cup of coffee, sit back, and let these muffins bring autumn right to your table. 🍂
How to Roast Butternut Squash for Muffins
If you’ve never roasted butternut squash before, don’t worry — it’s easy! Simply cut the squash in half lengthwise, scoop out the seeds, and bake it cut-side down at 400°F until tender (about 35–40 minutes). Once cooled, scoop out the soft flesh and mash it well.
Homemade roasted squash adds a natural sweetness that makes these muffins taste incredible — almost like pumpkin but even richer and creamier.
Ingredients You’ll Need
These Chai-Spiced Butternut Squash Muffins are made with simple, pantry-friendly ingredients:
- Butternut squash: The star ingredient! Roasted and mashed for creamy texture and subtle sweetness.
- Brown butter: Adds an irresistible nutty, toffee-like flavor that pairs perfectly with chai spices.
- Eggs: Help the muffins rise and stay light.
- Honey: Used to naturally sweeten both the muffins and the glaze.
- Milk: Keeps the batter moist and fluffy.
- Whole wheat pastry flour: Adds fiber and nutrients while keeping the texture soft.
- Chai spices: A homemade mix of cinnamon, ginger, cardamom, and allspice. Each bite tastes like a cozy chai latte!
- Baking soda, salt & vanilla extract: Classic baking essentials for balance and flavor.
- Salted honey glaze: A simple mix of honey, powdered sugar, butter, and sea salt — sweet, shiny, and just a little fancy.
What Do These Muffins Taste Like?
Think pumpkin muffins… but better. Butternut squash has a deeper, slightly caramelized sweetness that blends beautifully with warm chai spices. The brown butter adds that irresistible toasted aroma, and the salted honey glaze gives each muffin a shiny, melt-in-your-mouth finish.
If chai spices aren’t your thing, no worries — you can use cinnamon or pumpkin pie spice instead. But honestly, the chai blend is what makes these muffins unforgettable.
Easy Ingredient Swaps
- No butternut squash? Substitute roasted pumpkin, acorn squash, or sweet potato.
- Out of honey? Use pure maple syrup in both the batter and glaze.
- No whole wheat pastry flour? White whole wheat or all-purpose flour works just as well.
- Want them vegan? Swap butter for coconut oil and use flax eggs instead of regular ones.
- Need gluten-free? A 1:1 gluten-free flour blend should do the trick (though texture may vary).
Tips for Perfect Muffins Every Time
- Cool your butter: Let the brown butter come to room temperature before mixing so it doesn’t scramble the eggs.
- Don’t overmix: Stir until just combined — overmixing makes muffins dense.
- Room temperature ingredients: Help everything blend smoothly.
- Cool before glazing: Make sure the muffins are completely cool before adding the glaze, or it’ll soak right in.
Storage & Freezing Tips
- To store: Keep at room temperature for a day, then refrigerate for up to 5 days.
- To freeze: Let cool completely, then store in an airtight container for up to 3 months. Thaw overnight or warm briefly in the microwave for a fresh-baked feel.
Recommended Tools
- Muffin pan + liners
- Mixing bowls
- Saucepan (for browning butter)
- Whisk & wooden spoon
- Wire cooling rack
These Chai-Spiced Butternut Squash Muffins are the perfect mix of cozy and elegant — sweet but not too sweet, comforting but still light. Whether you bake them for brunch, a fall bake sale, or a quiet morning treat, they’ll disappear fast. ☕💛
Chai-Spiced Butternut Squash Muffins with Salted Honey Glaze
Soft, fluffy Chai-Spiced Butternut Squash Muffins made with roasted squash, brown butter, and cozy spices — then finished with a salted honey glaze. A warm, autumnal treat perfect with coffee or tea.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners and lightly coat with nonstick spray.
- Melt butter in a saucepan over medium heat, whisking constantly until it foams and turns golden brown. Remove from heat and cool 5–10 minutes.
- In a large bowl, whisk mashed butternut squash, eggs, honey, milk, vanilla, and cooled brown butter until smooth.
- In another bowl, whisk flour, baking soda, cinnamon, ginger, cardamom, allspice, and salt.
- Gently fold dry ingredients into wet until just combined. Divide batter evenly among muffin cups.
- Bake 20–25 minutes or until a toothpick comes out clean. Cool on a wire rack.
- In a small bowl, whisk powdered sugar, honey, melted butter, and a pinch of salt for the glaze. Add a teaspoon of milk if too thick.
- Drizzle about ½ tablespoon of glaze over each cooled muffin. Enjoy warm or at room temperature!
Notes
- Substitute pumpkin or sweet potato for the butternut squash if desired.
- Use maple syrup instead of honey for a different sweetness profile.
- To make vegan, use coconut oil + flax eggs.
- Muffins keep well in the fridge for up to 5 days or freezer for 3 months.