Hubbard squash muffins with vanilla maple glaze are a perfect autumnal breakfast or snack. Made with roasted squash, they are full of nutrients and have amazing flavor. Topped with a quick glaze to give them just a bit of sweetness, these tender muffins are delicious and simple. Fall is the perfect time to make all of your favorite Hubbard squash recipes.
My pumpkin muffin recipe has traditional pumpkin spice flavor. With this muffin recipe, I wanted to change up the spice blend to make it reminiscent of a warm glass of chai.
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Hubbard squash muffins with chai spices
These Hubbard squash muffins are spiced with the same chai mixture from one of my most used cookbooks, Dishoom. The spices used in that chai recipe are the same ones I’ve used to flavor the muffins. The cardamom really shines through, but doesn’t overpower.
According to my other half, these are the best muffins I’ve ever made. I have to say, they are definitely in my top 3.
Ingredients for Hubbard squash muffins
Pantry basics like flour, sugar and vanilla combined with butter, eggs and roasted squash bake up to make an incredibly tender and delicious muffin.
If you keep a fairly well-stocked pantry, you have almost everything you need already.
These Hubbard squash muffins were excellent without the glaze, and normally, I’m not one to glaze muffins. That almost pushes them into dessert territory. However, I feel like we could all use a little extra sweetness and some sprinkles.
If you’re a purist, rest assured that they are seriously delicious as is.
If you’re not sure how to cook Hubbard squash, check out this post for a few guidelines. Spoiler alert – it’s not as difficult as you might think.
Tools and equipment
Muffin recipes require very little in terms of equipment and tools. You’ll only need the basics, but that cookie scoop is one of the most used tools in my kitchen, so I highly recommend it.
- Mixing bowls
- 2 ounce cookie scoop – This will give you uniform muffins that all cook at the same rate.
- Muffin tin
The muffin method
The muffin method, which isn’t just for muffins, is simple.
- Dry ingredients in one bowl
- Wet ingredients in another bowl
- Pour wet into dry
- Stir just until it’s all incorporated
- Bake your muffins
Vanilla bean maple glaze
To make this simple glaze, stir together powdered sugar, melted butter, vanilla extract, maple syrup and a pinch of salt. Thin it out with a bit of milk or half and half, to a consistency that you are happy with, and use a small offset spatula to spread it on top of the cooled Hubbard muffins.
I used this cute Halloween sprinkle mix (use coupon code: JVFI7Z9AD5TW) to decorate them, because why not. If you’re having a get together or party for Halloween, they would be perfect. The black paper liners and the sprinkles go perfectly with the deep orange muffin.
Hubbard muffins are a great grab and go breakfast, afternoon snack or evening treat with a cup of tea. If you also have a love affair with these simple baked goods, check out a few of my other muffin recipes.
- Banana muffins
- Easy blueberry muffins
- Peach crumble muffins
- Cherry muffins with streusel topping
- Blueberry peach muffins
If you love these Hubbard squash muffins, please give the recipe 5 stars!
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For the muffins
- 2 cups all-purpose flour (8.5 oz. by weight)
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground cardamom
- 1/2 tsp. ground ginger
- 1/8 tsp. freshly ground black pepper ( a few turns of the mill)
- 1 1/2 cups roasted Hubbard squash flesh, mashed with potato masher to break up large pieces
- 2 eggs, room temperature
- 1 tsp. vanilla extract
- 1/4 cup sugar
- 1/2 cup brown sugar
- 8 TB. unsalted butter, melted and cooled (1/2 cup, or 1 stick)
For the vanilla maple glaze
- 1 c. powdered sugar
- 2 TB. unsalted butter, melted and cooled
- 1 tsp. vanilla extract
- 1 TB. pure maple syrup
- pinch sea salt
- 2 TB. whole milk or half and half (or more, to reach desired consistency)
- sprinkles, optional
- Preheat oven to 350°F / 177°C / Gas mark 4.
- Line muffin tins with papers. (Or butter and flour the pan / coat with nonstick baking spray).
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger and pepper. Whisk to combine and set aside.
- In a small bowl, combine eggs, vanilla, sugars, Hubbard squash and melted butter. Whisk to combine.
- Pour wet ingredients over dry ingredients. Gently stir with a spatula until flour mixture is incorporated, making sure to scrape the bottom of the bowl.
- Fill muffin liners 2/3 full.
- Bake for 20 - 22 minutes, or until a tester comes out with only a few moist crumbs attached.
- Let muffins cool in tin for 10 minutes before removing to a cooling rack to cool completely.
- While muffins are cooling, stir together all ingredients for glaze, cover with plastic wrap and set aside. When muffins have cooled completely, glaze and top with sprinkles, if desired.
This recipe makes 15 standard muffins or 12 slightly larger muffins baked in tulip style baking cups.
Thanks for stopping by! Have a delicious day 🙂
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