This dish highlights the color and flavor of sour cherries when they are in season. Avoid leaving out the salt because it prevents the sorbet from turning into a firm block of ice. Cherry pitting time is not included in preparation time. I purchase mine already pitted in Door County, Wisconsin.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 10 |
| Yield: | 10 muffins |
Ingredients
- 1 small butternut squash
- 3 eggs
- ½ cup water
- ½ cup vegetable oil
- ½ cup white sugar
- ½ cup brown sugar
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon pumpkin pie spice
- ¼ cup raisins (Optional)
- ¼ cup chopped walnuts (Optional)
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.
Nutrition Facts
| Calories | 402 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 6 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 406 mg |
| Sugars | 26 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious, grainy, nutty flavor that’s filling, satisfying and healthy! I made it with spelt flour only, no sugar, no raisins and pecans instead of walnuts and baked as a loaf. Thanks for sharing.
I got 21 muffins. I am assuming the 10 count means the recipe used Jumbo muffins. Turned out very good. I used1/3 c sugar and brown sugar. My Squash was very sweet, so the muffins were very sweet. I also used melted butter, s little less than in recipe. We’re yummy
It was easy, really good and even the changes made, it worked. I used Almond Flour instead of Whole Wheat. Changed water to Almond milk and did 3×2 loaf pans. Will continue to make this. Will share with neighbors. Thanks !!
Delicious flavor! I used buckwheat flour (I do not recommend!). Despite that daring mistake this recipe is a keeper. Next time will use the ingredients as listed. Thanks for the recipe!
We don’t use a microwave, so the squash was peeled, diced into thin slices after removing seeds, and then browned on medium heat. We bake gluten free, so flours were substituted with Namaste All-Purpose Flour. Vegetable oil was substituted with Coconut Oil, so it took a bit more to “mash” ingredients into squash. Basically kept mashing with a large fork until the mixture looked somewhat consistent. We used the equal amount of Craisons that would have been raisons and nuts.
I didn’t have whole wheat flour, and couldn’t find ground cloves, so I used 3 cups all purpose flour and 2 teaspoons cinnamon. I found 15 minutes too long, I had a few burnt bottoms, will check them earlier next time. It made 22 muffins. I frosted them with cream cheese icing. They were well received at my Community Center Bingo!
Love this recipe! I typically make this into loafs instead of muffins. I usually also end up using the entire butternut squash rather than measuring it out. It always comes out really moist and delicious! It’s a really adaptable recipe too because I’ve mixed it up with the sweeteners plenty and it always turns out good. My go to when I have a butternut squash!
It’s perfect , I used milk instead of water. I used a cup of milk instead of half . I find it too dry with 1/2 cup. I used pecans instead of walnut . It’s delicious. I put a water bath when I put it in the oven. It’s nice and moist.
Ohh!! thanks God!! Finally, I baked something with whole wheat flour which had a puffy and fluffy texture. The recipe was totally timesaving and trouble-free. Good Luck!
Scrumptious and nutritious 🙂
i didn’t care for the texture. I think you should only mix until just combined. Otherwise its too tough. It was a bit bland even though I increased the salt, and added vanilla. This is an ok muffin, not a perfect one.
Used white all purpose. added confectioners sugar icing with water, vanilla, and butter. Didn’t have ww flour, raisins or pumpkin pie spice. Think my muffins could’ve benefitted with those. But I liked – especially with icing!
I added extra spices, enjoyed this recipe with adding craisens.
These turned out well. I used 1/2 c honey in place of the white sugar. My husband really liked them.
I doubled the recipe only because I had a lot of butternut squash, added more cinnamon, nuts & raisins, sprinkled top with sugar cinnamon mixture & baked in 2 large loaf pans @ 300 degrees for about 90 minutes, testing for doneness. It was very tasty & moist. I
Wonderful recipe! Time and time again.
was given free butternut squash. will definitely be making this again. yummy
I made a couple change, I used 2 1/2 cups of butternut squash instead of 1 1/2 cup and I used dried cranberries instead of raisins. I didn’t have pumpkin spice so I increased the cinnamon by the same amount. I don’t like the wheat flour so I used 1 1/2 cup of oatmeal and 1 1/2 cup white flour. They turn great! My hubby and boys devoured them!
I just made this recipe as a way to add fruit & veggies into my 18mo’s diet. I took the suggestion of adding vanilla and a diced apple. I didn’t have whole wheat flour so I used 2.5 cups of all-purpose and .5 cup of large flake oats instead. I got 24 muffins & a half loaf from this recipe. My lil guy gobbled them up and with only 1 cup of sugar total I’m not having to ration them! Total win!!
These turned out delicious! I found chopped fresh butternut squash at the grocery store and wasn’t feelin’ like making soup. I added raisins and pecans and a splash of vanilla. They baked up firm and tender. I used large muffin cups and it made 12 plus one mini loaf pan. Will definitely be making these again!
I made this with a butternut squash soup that my family would not even try. But they’ll eat these. I added 1/4 cup more of my squash soup and did not add the water.