Perfect Butternut Squash Muffins

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups or line cups with paper liners.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Cut a ½-inch hole into the larger part of the squash and cover with a damp paper towel.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Spoon batter into prepared muffin cups, filling each to ½ to ⅔ full.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': '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.'}

📊 Nutrition Facts

Per serving (10 servings total)