Dessert

Chocolate Butternut Squash Muffins (Flourless) Recipe

Byluca Carter November 3, 2025November 3, 2025

Introduction

These Chocolate Butternut Squash Muffins are a deliciously rich and moist treat that’s completely flourless. Combining the natural sweetness of butternut squash with deep cacao and melty chocolate chunks, they’re perfect for a wholesome snack or breakfast.

The image shows eight chocolate muffins arranged on a black cooling rack over a white marbled surface. The muffins are rich dark brown with slightly cracked tops and a moist texture visible. Two muffins are tilted on their sides, revealing their ridged paper liners, also dark brown. There are small yellow flowers scattered near the cooling rack's edges adding a pop of color to the scene. The lighting highlights the muffins’ slightly rough and soft surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup butternut squash puree (175g)*
1/2 cup almond butter, unsweetened, unsalted (126g)

2 large eggs
2 Tbsp avocado oil

1/2 Tbsp vanilla extract
1/2 cup cacao powder (35g)

1/3 cup coconut sugar (56g)
2 tsp baking powder
1/4 tsp salt

1/3 cup dark chocolate chunks (or chips)

Instructions

Step 1: Preheat your oven to 350 degrees F. Line a muffin tin with 11 muffin liners (silicone works well).
Step 2: In a large mixing bowl, combine the butternut squash puree, almond butter, eggs, avocado oil, and vanilla extract. Whisk until smooth and fully blended.

Step 3: Add cacao powder, coconut sugar, baking powder, and salt to the wet ingredients. Whisk again until smooth and even.
Step 4: Gently fold in the dark chocolate chunks, distributing them evenly through the batter.
Step 5: Use a large cookie scoop to fill each muffin liner about 3/4 full with the batter.

Step 6: Place the muffin pan in the preheated oven and bake for 23-25 minutes, until a toothpick inserted in the center comes out mostly clean.
Step 7: Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Use pumpkin puree as a substitute if butternut squash is unavailable; the flavor will be similar and just as moist.

For a nut-free option, try sunflower seed butter instead of almond butter.
Adding a pinch of cinnamon or espresso powder can enhance the chocolate flavor.
Silicone muffin liners make removing the muffins easier and reduce sticking.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven to soften the texture before serving.

How to Serve

The image shows a stack of three rich chocolate muffins on a metal cooling rack placed on a white marbled surface. The bottom two muffins are whole with a slightly cracked, glossy dark brown top and a textured, moist crumbly exterior. The top muffin is split in half, placed upside-down on the second muffin, revealing a dense, soft, and slightly gooey interior with visible chocolate bits. Around the stack, more whole muffins can be seen blurred in the background, and small yellow flowers are placed near the bottom right. The bright natural light highlights the muffins’ moist texture and deep chocolate color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of making them flourless?

This recipe is designed to be flourless. Using regular flour will change the texture and moisture of the muffins. For best results, follow the recipe as is or look for a specific chocolate muffin recipe with flour.

How do I make butternut squash puree at home?

Peel, seed, and cut a butternut squash into cubes. Roast in the oven at 400°F for about 25-30 minutes until tender. Then blend or mash until smooth. Let it cool before using in recipes.