Winter Squash Muffins

Winter Squash Muffins

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  • Each serving
  • 230 cal
  • 10g fat (1.5g sat)
  • 20mg chol
  • 190mg sodium
  • 30g carb
  • 3g fiber
  • 5g protein


  • 1 cup whole-wheat flour
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup packed grated winter squash
  • 1 egg
  • 1/2 cup low fat milk
  • 1/4 cup canola oil
  • 1/4 cup packed brown sugar
  • 3 tablespoons pure maple syrup
  • 1/2 cup crushed pineapple
  • 1/2 cup sultana raisins, plumped
  • 1/2 cup chopped toasted pecans
  • 1/3 cup sunflower seeds


Preheat oven to 350° F.

Combine the flours, baking powder, nutmeg, cinnamon and salt in a large bowl.

Combine the grated squash, egg, milk, oil, brown sugar, maple syrup and pineapple in a separate bowl. Add to dry ingredients, stirring just until moistened. Stir in raisins and pecans.

Spoon batter into lightly greased muffin tins, filling cups 2/3 full and sprinkle with sunflower seeds. Bake until golden, 20 to 25 minutes.

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