Perfect Butternut Squash Muffins

This perfect butternut squash muffin recipe combines squash, raisins, walnuts, and a perfect blend of warming spices for a treat that's not too sweet.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 402 Calories

Ingredients

• 1 cup all-purpose flour
• 3 eggs
• 2 cups whole wheat flour
• 1 small butternut squash
• 0.25 cup chopped walnuts
• 0.5 cup vegetable oil
• 0.5 teaspoon salt
• 0.5 cup white sugar
• 0.5 teaspoon ground cloves
• 1.5 teaspoons baking soda
• 1.5 teaspoons baking powder
• 0.5 cup water
• 1.5 teaspoons ground cinnamon
• 0.5 cup brown sugar
• 0.5 teaspoon pumpkin pie spice
• 0.25 cup raisins
• 0.5 teaspoon nutmeg

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups or line cups with paper liners.

Step 2

Cut a ½-inch hole into the larger part of the squash and cover with a damp paper towel.

Step 3

Cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. Cool, about 20 minutes.

Step 4

Halve squash lengthwise and scoop out seeds: add 1 ½ cups to a large bowl. Combine eggs, water, vegetable oil, white sugar, and brown sugar with squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until smooth. Fold raisins and walnuts into the batter.

Step 5

Spoon batter into prepared muffin cups, filling each to ½ to ⅔ full.

Step 6

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.