Butternut Squash Muffins with Golden Raisins & Currants
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Tomorrow morning I’m heading off to Pennsylvania for a business trip, and since I’ll be on the train for a few hours I decided to bake a traveler’s treat for myself: butternut squash muffins with golden raisins and currants. Spiced with cinnamon, ground cloves and freshly grated nutmeg, one of these aromatic goodies will be just the thing to nibble on as the cities whiz by my window. The autumnal flavors are soul satisfying, while the addition of golden raisins, currants and chopped walnuts gives them a hearty, tummy-filling quality. I wish I could eat them all, but most of them are going to my husband’s office. I hope his co-workers won’t mind since I sent cinnamon bun shaped vetekrans to them last week (see photo below). 
(Note: To make this decadent cinnamon-bun-vetekrans hybrid, follow the vetekrans recipe up until you roll the dough, jelly like fashion, then slice the dough into 1 1/2-inch wide rounds. Place them in a cake pan, allow to rise for 1 hour, then bake as for the vetekrans. You may need to adjust the baking time +/- 5 minutes, depending on your oven. They’re done when golden brown; the icing is the same as with the vetekrans.)
I developed the butternut squash muffins recipe this weekend, and I have a reader like you to thank for the inspiration. When I posted my yeasted chocolate-chip pumpkin bread in early October a reader named Grace asked if she could substitute butternut squash for the pumpkin. “Well there’s an idea!” I thought to myself, though I had no idea what the correct answer would be. As it turns out, Grace is a genius, and if she hadn’t asked that question I never would have dreamed about these muffins - which, I must say, totally ROCK. You have to try them.
I’m off to finish packing but I’ll be reading comments/email and have a question I’d love your feedback on: would you be interested in a post about losing weight without sacrificing the kinds of food I post on this site? I ask because - at least twice a week - someone says something to me like: “I don’t know how you stay so skinny while baking so much!” The truth is that I’ve lost more than 20lbs in the past couple years, so I’ve a lot to say on the art of balancing food and fitness. But the question is: would you be interested in hearing it? Let me know in the comments. 
Don’t forget about the monthly book giveaway! November’s books include one copy each of the Field Guide to Cookies by foodblogger Anita Chu; Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois; and I’m Dreaming of a Chocolate Christmas by Marcel Desaulniers.
Butternut Squash Muffins with Golden Raisins & Currants (My Recipe)
Ingredients: Makes 9 jumbo muffins (or, as I did above, six jumbo muffins and six regular sized muffins)
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/2 cup extra virgin olive oil
- 3 eggs
- 1/2 cup water
- 1 1/2 cups butternut squash puree (instructions below)
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1 cup golden raisins
- 1/2 cup currants
- 1/3-1/2 cup chopped walnuts, according to taste
Preheat your oven to 400 degrees F.
In a large bowl beat together the sugars, extra virgin olive oil, eggs, butternut squash and water. In another bowl, gently combine the flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt with a whisk. Add to the squash mixture and blend well. Fold in the golden raisins, currants and walnuts. Spoon batter into greased muffin tins, filling almost to the top. Bake for 20-25 minutes for regular sized muffins and 30-35 minutes for jumbo muffins, or until a wooden skewer inserted into the center comes out clean.
How to Roast a Butternut Squash
Preheat your oven to 375 degrees F. Wash a medium (1 1/2 pound) butternut squash, then cut it in half lengthwise and remove the seeds with a spoon. Pour 1 1/2 cups of water into a deep, rectangular baking dish (the kind you would use to make lasagna), then place the squash, cut sides down, into the water. Bake for 1 hour or until the skin is browned and the flesh is soft. Remove from the oven and turn the squash over so the heat can escape. Allow to cool for 30 minutes, then scoop out the flesh and puree in a food processor (not a blender) until smooth. Let the puree cool completely before storing it in the fridge, up to 3 days. The puree can also be frozen for up to 1 month. (Source)
Other Posts You Might Like:- Butternut Squash Stew with Rosemary and Tomatoes
- Butternut Squash Lasagne with Fresh Sage & Thyme
- Pumpkin Butter Morning Glory Muffins
- Irresistible Traveler’s Chocolate Muffins
- Pumpkin Spice Latte & Pumpkin Muffins
104 Responses to “Butternut Squash Muffins with Golden Raisins & Currants”
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It's not often that a history book will compel me to set all my novels aside, but "The Indifferent Stars Above" certainly did. Within the first few pages I was spellbound. I had to know how Sarah, a young woman newly married to her childhood sweetheart, would end up on top of the Sierra Nevada mountains in the dead of winter, starving and forced to do unspeakable things in order to survive.
"The Indifferent Stars Above: The Harrowing Saga of a Donner Party Bride" tells the story of the Donner Party from the perspective of newlyweds Sarah Graves and Jay Fosdick. In April of 1846 the couple joined Sarah's family as they journeyed west from Illinois to the promised land of California. (Read the rest of this review...)
You, my friend, are a genius! I’ve never played with squash before because I wasn’t really sure how to play around with them…and today not only was I able to sneak the puree into lasagna that I made using a homemade sauce, but made the muffins for dessert! I added a ginger/almond topping to add a bit more crunch on the top and they were absolutely delicious!
As for posts on losing weight and not cutting out the goodies? Yes, please!! My fiance and I have been working on this theory this past year and it has been the best experience ever. By making home-made delicious foods ourselves we have been watching the pounds shed, with the most rewarding feeling knowing we aren’t starving ourselves on some crazy fad diet and are actually enjoying the foods we are consuming. What a gift to society if you share this with others
I’m sure everyone will enjoy and appreciate it very much. You’re doing a great thing Ari! Bless you for it 
Cool! Eat muffins, cookies and sweet buns and still lose weight?! Tell me about it by all means! Great recipes, can’t wait to try this one too.
i’m a neophyte baker but your butternut squash muffins looks good, i may just try it.. love your site….i’m glad i found it!
I am hungry for breakfast now but all I have is cereal, sad!
Maria´s last blog post -> Chocolate Chip Amish Puff Cookies
This sounds good. I’ve not thought of using a puree as I would add mashed bananas to make a banana cake. Although, I have exchanged grated squash for carrots in my carrot cake recipe. Gotta try this soon!
They look fantastic.. I really want to go and try them now!
butternut squash in muffin form…to die for! i think i’ll be making these for thanksgiving
I would be interested in hearing how you lost weight and maintain amidst all these yummies you bake! I have steadily gained weight the past few months since I have been food blogging. Yikes!!! Your muffins and cinnamon rolls look fabulous, as always!
Reeni´s last blog post -> Pumpkin Biscuits for ‘Pumpkin’ & Awards
i would definitely be interested in that post! everything always looks so delish!
I’ve made pumpkin and sweet potato muffins like this but never with butternut squash! They look SO wonderful!
Jennifer H´s last blog post -> My patience for Holiday baking is failing…
Those muffins look amazing!
As for the vetekrans, I made your recipe a few months ago and it came out beautifully, thank you!
so you have to roast the butternut squash, can’t you just puree raw squash in the food processor?
Maureen » Well, you don’t “have to” but roasting is what brings out the flavor and sweetness of the squash, so I would certainly recommend it.
I would love tips and inspiration for losing the weight and still eating real food. Have a safe trip.
Ooooh awesome! I must bake the cinnamon-bun-vetekrans hybrid!
the losing weight posts would be great!
I tried this recipe for breakfast and boy was it delish! I omitted raisins & currants and replaced them with dried cranberries. (personal preference)
The muffins were gone by the time i came home with only 4 ppl in the house. A keeper indeed!
First of all, these muffins sound wonderful! I’ve never had butternut squash in a muffin!
Also, I’d love to hear about the weight loss. I’ll be having my first baby in January, and I’m sure I’m going to be eager to get back in shape!
Deborah´s last blog post -> Chicken Tamale Casserole
These muffins look scrumptious and healthy too!! I would love to hear about losing weight without sacrificing the kinds of food you post on this site!! I am a new reader of your blog and was just looking at your sidebar that shows your weight loss progress and thought to myself….how does she lose weight and eat all these scrumptious goodies?! I’m looking forward to your post and you are officially in my google reader!
Bonnie » I’m definitely going to post about losing weight! Looking at my work/school schedule, I’d guess the weight loss post will be online in the next couple weeks.
Thank you to everyone who responded to my question!!
I guess I have to drag out the ingredients and cook at 1 AM-this looks yum.
These muffins look so GOOD! Thank goodness I have frozen butternut squash puree waiting for me
It’s really nice to check back on your blog again…..I just started grad school this quarter and there went all of my time. *poof* Love the recipes!
Mmm… love the spicing in these muffins, Ari! And I’m looking forward to reading your weight-loss post, which will become particularly pertinent for me after Christmas!!
Thanks for sharing this recipe - made them today with regular squash (had extra homemade baby food to use up), threw in some coconut, too!