1-First, Prepare Your Ingredients and Oven: Start by preheating your oven to 400°F (204°C) and lining a muffin tin with paper liners. This step ensures your muffins bake evenly and come out with lightly browned tops. Gather all your wet and dry ingredients as listed earlier to make the process flow smoothly.

2-Mix the Wet Ingredients: In one bowl, whisk together the wet ingredients: 1 cup butternut squash puree, 2 eggs, 1/4 cup maple syrup, 1/4 cup unsweetened applesauce, 1/2 cup plain Greek yogurt, 1/3 cup extra virgin olive oil, and 1 teaspoon vanilla extract. This creates a smooth base that adds moisture and nutrients to your muffins.

3-Combine the Dry Ingredients: In another bowl, mix the dry ingredients: 1 cup all-purpose flour, 1 cup old fashioned oats, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 tablespoon pumpkin pie spice. Stir them until they’re well blended, keeping the oats intact for that hearty texture.

4-Bring It All Together: Now, gently fold the dry ingredients into the wet ones until just combined, resulting in a lumpy batter due to the oats that’s what gives these muffins their charm. Avoid overmixing to keep them light and fluffy. Spoon the batter into the muffin trays, filling each about three-quarters full for the best rise.

5-Bake and Cool: Bake at 400°F for 19-23 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Once done, you can enjoy them warm or cold, perhaps with a topping like honey for extra flavor. For more tips on baking, check out our easy no-cook recipes page, which shares similar simple techniques.