Ingredients
10
10 servings
- •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
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups.
- Cut a 1/2-inch hole into the larger part of the squash and cover with a damp paper towel.
- 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. Set aside until cool to the touch, about 20 minutes.
- Halve squash lengthwise and scoop out seeds. Measure 1 1/2 cups squash into a large bowl. Mash eggs, water, vegetable oil, white sugar, and brown sugar into the 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 you have a smooth batter. Fold raisins and walnuts into the batter.
- Spoon batter into prepared muffin cups to about 1/2 to 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutritional Facts
Per 10 servings
- Calories: 402
- Carbohydrate: 64g
- Fat: 15g
- Fiber: 6g
- Protein: 8g
- Sugar: 26g
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