Winter Squash Muffins
Warm, hearty winter squash muffins bursting with cinnamon and nutmeg, complemented by walnuts and raisins. Perfect for breakfast or snack, they offer a delightful combination of sweet and savory flavors, making them ideal for chilly mornings or cozy gatherings with family and friends.
Ingredients
- 1 cup all-purpose flour ⓘ
- 1 cup whole wheat flour ⓘ
- 1/4 cup cornmeal or wheat germ ⓘ
- 4 teaspoons baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 2 tablespoons sugar ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/4 teaspoon nutmeg ⓘ
- 1 cup cooked, mashed winter squash or pumpkin ⓘ
- 2 tablespoons corn oil or vegetable oil ⓘ
- 1 egg ⓘ
- 1 cup low-fat milk ⓘ
- 1/2 cup chopped walnuts ⓘ
- 1/2 cup raisins or dried currants ⓘ
Instructions
- Preheat oven to 400°F.
- Grease muffin tins with a small amount of oil or use paper liners.
- Measure and sift the all-purpose flour, whole wheat flour, baking powder, salt, sugar, cinnamon, and nutmeg into a large bowl.
- Stir in the cornmeal or wheat germ.
- Add the cooked, mashed winter squash or pumpkin, corn oil or vegetable oil, egg, and low-fat milk to the dry ingredients.
- Mix until just combined.
- Fold in the chopped walnuts and raisins or dried currants.
- Divide the batter evenly among the prepared muffin tins.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the tins and serving.
Tips & Substitutions
For extra moisture, consider adding a tablespoon of Greek yogurt or applesauce to the batter. If you're out of walnuts, pecans make a great substitute. You can also swap the raisins with dried cranberries for a tart flavor. To enhance the spices, feel free to increase the cinnamon or nutmeg slightly, or add a pinch of ginger for a warming kick.
Serving Suggestions
These winter squash muffins are perfect for breakfast or as a snack. Serve them warm with a pat of butter or a drizzle of honey for added richness. They pair beautifully with a hot cup of coffee or tea. For a complete meal, enjoy them alongside a light salad, like the 80 Calorie Salad, for a balanced option.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. To reheat, microwave for 15-20 seconds or warm in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Winter Squash Muffins contains roughly 449 calories, with 7g protein, 65g carbohydrates, and 20g fat. It is a good source of iron (19% of the Daily Value), vitamin A (17% of the Daily Value), and protein (15% of the Daily Value). Note that it is relatively high in sodium, at 975mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh winter squash instead of canned?
Yes, you can use fresh winter squash! Just make sure to cook and mash it until smooth before adding it to the batter. Roasting the squash enhances its natural sweetness, making your muffins even tastier.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). These options work well in keeping the muffins moist.
Can I make these muffins gluten-free?
Absolutely! To make these muffins gluten-free, substitute the all-purpose flour and whole wheat flour with a gluten-free flour blend. Make sure the baking powder is also gluten-free. The texture may vary slightly, but they should still turn out delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).