Pumpkin Spice Muffins


  • Makes12 to 12 servings

We know it's not really pumpkin, but who wants a 'squash muffin'? (Both butternut squash and pumpkin belong to the winter squash family). Here's a healthy way to start your morning or satisfy a mid-afternoon snack urge.


  • 1/3 cup canola oil

  • 2/3 cup brown sugar

  • 2 eggs

  • 2 tsp grated fresh ginger

  • 1 1/4 cups squash purée

  • 1 cup raisins

  • 1 1/2 cup all-purpose flour

  • 1 cup soft whole wheat flour, (or all-purpose)

  • 1 tbsp baking powder

  • 1 tsp ground cinnamon

  • 1/4 tsp ground cloves

  • 1/2 tsp salt


  • Preheat the oven to 350 degrees. Line a muffin tray with extra-large paper cups, or lightly oil.

  • In a large bowl, whisk together oil and brown sugar. Whisk in each egg separately. Add ginger, squash and raisins and stir to combine well.

  • In a medium bowl, whisk together flours, baking powder, cinnamon, cloves and salt. Pour flour mixture into squash mixture and stir until just mixed.

  • Fill each cup to the top.

  • Bake for 25 minutes or until a tester inserted into the middle of a muffin comes out clean. Allow to cool for 5 minutes in baking tray, then transfer individually to rack.

This article was originally published on Sep 01, 2006

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