Perfect Butternut Squash Muffins

Name: Perfect Butternut Squash Muffins
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 10
Cuisine: american
Ingredients: 1 small butternut squash; 3 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

4.50 (64)

⏱ 55 mins 🍽 Serves 10 🌶 american 🏷 Breakfast

These wholesome muffins feature roasted butternut squash, plump raisins and crunchy walnuts. They are flavoured with a cosy blend of cinnamon, nutmeg, cloves and pumpkin pie spice, creating a satisfying bake that is not overly sweet. Ideal for a portable breakfast, a lunchbox addition or an afternoon snack, this recipe yields 10 generous portions.

Ingredients

1 small butternut squash
3 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

Method

Set your oven to 400 degrees F (200 degrees C). Prepare 20 muffin cups by greasing them or lining with paper cases.
Create a ½-inch opening in the top of the squash and cover it with a damp paper towel.
Microwave the squash for 3-minute intervals, rotating it slightly each time, until a fork pierces it easily, 9 to 12 minutes. Allow it to cool for about 20 minutes.
Slice the squash in half lengthways and remove the seeds. Measure 1 ½ cups of flesh into a large bowl. Mix in the eggs, water, vegetable oil, white sugar and brown sugar. Whisk the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves and pumpkin pie spice into the wet ingredients until smooth. Gently stir the raisins and walnuts into the batter.
Divide the batter among the prepared muffin cups, filling each one ½ to ⅔ full.
Bake in the preheated oven for about 15 minutes, or until a toothpick inserted into the centre of a muffin emerges clean. Leave to cool in the tins for 10 minutes before moving to a wire rack to cool fully.

Nutrition (per serving)

Calories402 kcal

Fat15 g

Sugars26 g

Protein8 g

Sodium406 mg

Recipe details

CategoryBreakfast

Cuisineamerican

Authorcezeigler