Butternut Squash Muffins for Halloween

Total: 1 hour 15 minutes
Prep: 20 minutes
Cook: 35 minutes
Yield: 12 muffins

I initially tried to use pumpkin purée in the recipe, but couldn’t use as much as I wanted without making them too moist, so I thought of going for grated squash instead. The fact that the butternut squash is grated instead of puréed allows you to taste its deliciousness much more intensely.




  1. Soak buckwheat groats overnight, then rinse and drain.
  2. Heat oven to 350 degrees F (175 C ).
  3. Grate the butternut squash finely.
  4. Put all ingredients, except squash, poppy seeds and baking powder, into blender and blend into smooth batter.
  5. Blend in the baking powder.
  6. Finally mix in poppy seeds and grated squash.
  7. Divide the batter between 12 muffin forms.
  8. Bake in the middle rack for 35 minutes. Remove from oven and let cool.


  • These muffins are quite sweet. Should you want them less sweet, discard the dates, use fewer of them or use unsweetened and naturally not sweet plant-based milk, e.g. almond, hazelnut or soy milk.
  • You can replace tahini with any other nut or seed paste.
  • Freeze the leftover muffins and heat them up in the oven whenever needed.

Nele Liivlaid is originally from Estonia, but currently lives in Barcelona, Spain. She developed a more profound interest in nutrition and related diseases when she read The China Study. She is a Plant-Based Nutrition Certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog Nutriplanet, where related articles and whole food plant-based recipes are published weekly.
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