Perfect Butternut Squash Muffins

Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). Grease or line 20 muffin cups. (5 minutes)

Recipe View 2 mins Using a fork or knife, pierce the butternut squash several times. This will prevent it from exploding in the microwave. (2 minutes)

Recipe View 37 mins Microwave the whole squash in 3-minute intervals, turning after each interval, until it's easily pierced with a fork. This usually takes 9-12 minutes depending on the size and power of your microwave. Let cool until safe to handle, about 20 minutes.

Recipe View 5 mins Once cooled, halve the squash lengthwise and scoop out the seeds. Measure 1 1/2 cups of the cooked squash flesh into a large mixing bowl. (5 minutes)

Recipe View 3 mins In the bowl with the squash, add the eggs, water, vegetable oil, granulated sugar, and brown sugar. Mash the squash and mix these wet ingredients together until well combined. (3 minutes)

Recipe View 2 mins In a separate bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice. (2 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the raisins and chopped walnuts. (5 minutes)

Recipe View 5 mins Spoon the batter into the prepared muffin cups, filling each about 1/2 to 2/3 full. (5 minutes)

Recipe View 17 mins Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (15-18 minutes)

Recipe View 10 mins Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)