Perfect Butternut Squash Muffins Recipe

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.