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Perfect Butternut Squash Muffins
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Butternut squash muffins - a tasty alternative to pumpkin, lower in sugar. Customize spice levels to suit your taste. Even picky eaters love them!
Ingredients:
  • 1 small butternut squash
  • 3 eggs
  • 0.5 cup water
  • 0.5 cup vegetable oil
  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon nutmeg
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon pumpkin pie spice
  • 0.25 cup raisins
  • 0.25 cup chopped walnuts
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and generously grease 20 muffin cups.
  • Make a 1/2-inch incision into the wider section of the squash and then wrap it with a moist paper towel.
  • Microwave squash in 3-minute intervals, gently turning each time, until tender when pierced with a fork, for 9 to 12 minutes. Let cool for about 20 minutes before handling.
  • Cut the squash in half lengthwise and remove the seeds. Place 1 1/2 cups of squash in a large bowl. Mix in eggs, water, vegetable oil, white sugar, and brown sugar until well combined. In a separate bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice. Combine the dry ingredients with the squash mixture until a smooth batter forms. Gently fold in raisins and walnuts.
  • Fill the prepared muffin cups with batter, leaving some space at the top.
  • Bake in the preheated oven for 15 minutes or until a toothpick comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

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