Warm Squash & Honey Cakes

These bakery-style mini cakes lean into American fall baking, folding roasted butternut squash and honey into a tender batter. Warm cinnamon, ginger, and a whisper of fresh sage keep each cake fragrant and gently sweet.

Serves 6 · 15 min prep · 24 min cook

Estimate for one serving

• 245 cal
• 5g protein
• 38g carbs
• 9g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup roasted butternut squash puree
• 1 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 2 large eggs
• 1/3 cup honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/4 cup milk
• 1 tsp chopped fresh sage
• 2 tbsp extra honey for drizzling

Instructions

1. 1Preheat the oven to 350°F and lightly grease a 6-cup muffin tin or line with parchment rounds. If starting from raw squash, roast cubes at 400°F until soft, then mash and cool completely to a smooth puree.
2. 2In a large bowl whisk together the flour, baking powder, cinnamon, ginger, and salt until no streaks remain.
3. 3In a separate bowl beat the eggs with the honey, melted coconut oil, vanilla, and milk until the mixture looks smooth and slightly frothy.
4. 4Fold the wet ingredients into the dry ingredients just until combined, then gently stir in the squash puree and chopped sage; the batter should be thick but pourable and flecked with green.
5. 5Divide the batter evenly among the prepared cups, filling each three-quarters full so the cakes have room to rise.
6. 6Bake for 20 to 24 minutes until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean with a few moist crumbs.
7. 7Cool the cakes in the pan for 5 minutes, then turn them out onto a wire rack. While still warm, drizzle each cake generously with the extra honey so it soaks into the surface.
8. 8Serve immediately while the cakes are still fragrant and soft; the honey glaze and sage give them a bakery-case finish that feels special yet simple.