The Best Butternut Squash Muffins Recipe

Ingredients

• 1 small butternut squash
• 3 eggs eggs
• 0.5 cup water
• 0.5 cup vegetable oil
• 0.5 cup white sugar
• 0.5 cup brown sugar
• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoon salt
• 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

1. Preheat your oven to 400 degrees F (200 degrees C). Prepare your muffin tin by greasing 20 muffin cups or using paper liners.
2. Create a ½-inch hole in the larger part of the butternut squash and cover the hole with a damp paper towel.
3. Microwave the squash in 3-minute intervals, rotating slightly each time, until it's easily pierced with a fork, about 9 to 12 minutes. Let it cool for approximately 20 minutes.
4. Cut the cooled squash in half lengthwise and remove the seeds. Add 1 ½ cups of the squash to a large mixing bowl. Combine eggs, water, vegetable oil, white sugar, and brown sugar with the squash. In a separate bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice. Gradually add the dry ingredients to the squash mixture, mixing until smooth. Gently fold in the raisins and walnuts.
5. Fill each prepared muffin cup ½ to ⅔ full with batter.
6. Bake in the preheated oven for about 15 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition

• Calories: 402 kcal
• Fat Content: 15 g
• Fiber Content: 6 g
• Sugar Content: 26 g
• Sodium Content: 406 mg
• Protein Content: 8 g
• Cholesterol Content: 49 mg
• Carbohydrate Content: 64 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g