Winter Squash Muffins with Raisins and Spice

The aroma of winter squash baking, mingling with the warm embrace of cinnamon and ginger, is one of my most cherished autumnal memories. I recall a particular year, a crisp November afternoon, when I found myself with an abundance of mini potimarron squash from a local farmer’s market. Their charming, slightly bumpy exteriors hinted at the sweet, creamy flesh within, but I was at a loss for how to best showcase them. Rather than resorting to a typical purée, a creative spark ignited, leading me to experiment with grating the squash directly into a muffin batter, a method that surprisingly simplified the process while intensifying the squash flavor. These muffins, born from that moment of culinary improvisation, have since become a staple in my kitchen, a testament to the simple magic of seasonal ingredients.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 12
• Yield: 12 muffins
• Dietary Type: Vegan (with dairy-free milk substitution)

Ingredients

Dry Ingredients:

• 1 ½ cups all-purpose flour (weighing 6 ounces for gluten-free option)
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ⅛ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground clove
• ⅛ teaspoon ground allspice

Wet Ingredients:

• 1 large egg
• ⅓ cup honey
• ¼ cup vegetable oil (or other neutral oil)
• 1 ½ teaspoons lemon juice (or white vinegar)
• ½ cup soymilk (or other non-dairy milk)
• 1 ½ cups packed grated winter squash (such as pumpkin, acorn, or Hubbard)
• ½ cup sultana raisins

Equipment Needed

• Two medium-sized mixing bowls
• A whisk
• A rubber spatula
• A muffin tin with 12 cups
• Parchment paper liners or non-stick spray/grease and flour for muffin tin
• A wire cooling rack
• A grater (for the squash)
• Measuring cups and spoons
• An oven

Instructions

1. Begin by preheating your oven to 400°F (200°C). Prepare your muffin tin. You can use non-stick muffin tins, or line them with parchment paper cups. It’s important to note that regular paper cups may cause the muffins to stick, so consider greasing and flouring your tin if you opt for that method.

2. In a small bowl, sift together all the dry ingredients: the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, clove, and allspice. Sifting helps to ensure an even distribution of leavening agents and spices, preventing clumps.

3. In a large bowl, begin by whisking the egg and honey together until well combined. Gradually add the oil, whisking continuously until incorporated. Next, stir in the lemon juice (or vinegar), followed by the soymilk. Mix until the wet ingredients are smooth and emulsified.

4. Now, it’s time to combine the wet and dry components. Add the sifted dry ingredients to the wet ingredients. Use a rubber spatula to mix them together roughly. Do not overmix at this stage. The goal is to just start incorporating the flour.

5. Next, gently fold in the grated squash and the sultana raisins. Continue to mix with the rubber spatula until there are no longer any visible pockets of dry flour. A few streaks of squash are perfectly fine. The batter should be thick but pourable.

6. Distribute the batter evenly among the 12 prepared muffin cups, filling each about two-thirds to three-quarters full.

7. Bake for 20 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean.

8. Once baked, carefully remove the muffins from the oven. Allow them to cool in the muffin tin for a few minutes before transferring them to a wire cooling rack to cool completely. It’s worth mentioning that, as with many baked goods featuring warm spices, these muffins often develop an even richer flavor as they sit. Tasting them right out of the oven might be a little less impactful than savoring them after they’ve had a chance to rest.

Expert Tips & Tricks

The beauty of these winter squash muffins lies in their simplicity, but a few chef-driven insights can elevate them further. When grating your squash, aim for a fine to medium shred; too coarse and it might not integrate as seamlessly, too fine and it could become mushy. For an even more robust spice profile, consider toasting your whole spices before grinding them, although pre-ground spices are perfectly acceptable and convenient. If you find your batter to be a bit too thick to fold in the squash and raisins easily, a tablespoon or two of extra soymilk can help loosen it up without compromising the texture. For a delightful textural contrast, a sprinkle of chopped pecans or walnuts over the top of each muffin before baking adds a lovely crunch.

Serving & Storage Suggestions

These Winter Squash Muffins with Raisins and Spice are a delightful treat served warm or at room temperature. They are wonderful on their own for a quick breakfast or a satisfying snack. For a more indulgent experience, a dollop of lightly sweetened cream cheese or a drizzle of maple syrup makes them truly special. They pair beautifully with a hot cup of coffee, a soothing herbal tea, or even a warm glass of spiced apple cider.

To store these delicious muffins, ensure they have cooled completely. You can keep them at room temperature in an airtight container for up to 2 days. For longer storage, they can be refrigerated for up to a week. To reheat, you can gently warm them in a 300°F (150°C) oven for 5-7 minutes, or simply pop them in the microwave for about 15-20 seconds. These muffins also freeze exceptionally well. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They will keep their best quality for up to 3 months. Thaw them overnight in the refrigerator or at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	161.4 kcal	–
Calories from Fat	5.4 g	8%
Saturated Fat	0.8 g	4%
Cholesterol	15.5 mg	5%
Sodium	86.1 mg	3%
Total Carbohydrate	26.6 g	8%
Dietary Fiber	1.1 g	4%
Sugars	12.6 g	50%
Protein	2.9 g	5%

Nutritional information is an estimate and may vary based on ingredients used.

Variations & Substitutions

The beauty of these muffins lies in their versatility. While I adore the sweetness of sultana raisins, dried cranberries offer a lovely tart counterpoint. For a richer, nuttier flavor, consider substituting half of the all-purpose flour with whole wheat flour. If you’re looking for a gluten-free option, as mentioned in the ingredients, weighing your flour to 6 ounces and using a good quality gluten-free all-purpose flour blend will work. For those who prefer not to use honey, maple syrup or agave nectar can be used as sweeteners, though you may need to adjust the quantity slightly as their sweetness profiles differ. If you don’t have soymilk, any non-dairy milk such as almond, oat, or coconut milk will work beautifully.

FAQs

Q: Can I use pre-made pumpkin purée instead of grated squash?
A: While the recipe specifically calls for grated squash for texture and ease, you can use pumpkin purée. However, you will need to reduce the liquid slightly as purée is more moist than grated squash. You would likely need to use less soymilk, and the texture might be slightly different.

Q: My muffins stuck to the pan. What went wrong?
A: This can happen if the muffin liners weren’t effective or if the pan wasn’t properly greased and floured. Using parchment liners or a good quality non-stick spray is generally the most reliable method.

Q: How long will the batter last if I make it ahead of time?
A: It’s best to bake these muffins shortly after mixing the batter. The leavening agents start to work as soon as they’re combined with liquid, so leaving the batter to sit for too long can result in flatter muffins.

Q: Can I add other spices to these muffins?
A: Absolutely! Feel free to experiment. A pinch of ground cardamom or a touch of fresh grated ginger would be wonderful additions to the existing spice blend.

Q: Why is lemon juice or vinegar included in a muffin recipe?
A: The acid from the lemon juice or vinegar reacts with the baking soda to help the muffins rise, contributing to a lighter and fluffier texture.

Final Thoughts

These Winter Squash Muffins with Raisins and Spice are more than just a baked good; they are a little packet of cozy comfort, perfect for warding off the chill of a winter day. They embody the spirit of using seasonal ingredients to their fullest, transforming humble squash into something truly special. I encourage you to try this recipe, perhaps with squash from your local farmer’s market, and to share your creations with loved ones. Pair them with a warm beverage and enjoy the simple pleasure of a home-baked treat. I would be delighted to hear about your baking adventures!