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Recipe for squash walnut wheat muffins

Squash walnut wheat muffins add a bit of sweetness to the Thanksgiving table.

Every holiday table needs something small, sweet, orange, and full of carbs. These squash walnut wheat muffins fit the bill. Made with healthy white whole wheat flour and canned squash purée (which could also be pumpkin purée, if that's what you have in the cupboard), these little muffins satisfy the sweet tooth, and the carb tooth (if there is such a thing). And on a table filled with dishes served family-style, it's nice to have something just the right size for one person. Muffins generally don't overnight well, but I like to save a few for breakfast the next morning, when a quick zap in the microwave brings them back to life.

Squash walnut wheat muffins, a touch of sweet for your holiday menu, from The Perfect Pantry.

Squash walnut wheat muffins

From the pantry, you'll need: white whole wheat flour, baking soda, ground cinnamon, powdered ginger, ground cloves, ground nutmeg, brown sugar, molasses, canola oil, eggs, pure vanilla extract, walnuts.

Adapted from a recipe for pumpkin muffins by Ellie Krieger on Food Network, this recipe makes 14 regular muffins or 30 mini-muffins.


2 cups white whole wheat flour
1 tsp baking soda
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp powdered ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg
3/4 cup packed light brown sugar
3 Tbsp unsulphured molasses
1/4 cup canola oil
2 large eggs
1 cup canned squash purée
1 tsp pure vanilla extract
3/4 cup buttermilk
1/2 cup chopped walnuts


Preheat oven to 400°F. Fill a 12-muffin tin with paper liners, and set aside. (You'll have extra batter to make in a second batch, or bake in a tiny loaf pan.)

In a medium bowl, whisk together the flours, baking soda, salt, cinnamon, ginger, cloves and nutmeg.

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg, and whisk well, then whisk in the pumpkin and vanilla. Then, stir in the flour in 2 batches, alternating with the buttermilk. Mix in the walnuts, just until the batter is combined (do not overmix).

Divide the batter into the prepared muffin pan (I use an ice cream scoop, which portions out perfectly sized muffins). Tap the pan on the counter to remove any air bubbles.

Bake at 400F for 23 minutes, or until a toothpick inserted in the center comes out clean.

Repeat with remaining batter.

Place the muffin pan on a cooling rack and, after 15 minutes, pop the muffins out into a basket. Serve warm or at room temperature.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Pumpkin-pecan mini muffins
Granola muffins
Peach vanilla muffins
Pumpkin chocolate chip biscotti
Costa Rican banana nut muffins

Other recipes that use these pantry ingredients:
Savory butternut squash muffins, from Food Blogga
Cinnamon butternut squash muffins, from 5 Dollar Dinners
Spiced pumpkin (or squash) muffins with a streusel topping, from The Nourishing Gourmet
Butternut squash bread, from My Baking Addiction
Pumpkin pie muffins, from Elana's Pantry

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.


These look perfect for a Thanksgiving breakfast. Thanks!

Donna, you are so right! I always like to set a few aside to have with morning coffee.

Making 20quarts vegetable beef barley soup this weekend for my choir's annual goes-on-all-day cantata rehearsal. I made four loaves cranberry bread and will add these muffins! (I just discovered the canned squash puree at Whole Foods--cool.)
Giving thanks for all the wonderful food bloggers in the U.S. this week-including you!

Also--added a link to this recipe from my Thanksgiving, 2012 post. Thanks!

Alyce, thank you so much. I love anyone who loves making soup as much as I do, and your choir will be in for a real treat.

I love the loft of these muffins Lydia - perfect for Thanksgiving Day morning!

perfect for the office potluck!!!

23 minutes?! Ok. I've bookmarked this because I not only have white whole wheat flour in the bin, but a pile of acorn squash waiting for further instructions. I've been tossing the farm share squash into this pile and dealing with the more perishable greens, thinking that once the farm box stops I will work on them. So first order of business will be to roast a mess of squash. Second order of business, muffins. Do you think they'd go good with a handful of mini chocolate chips? My kids love roasted pie pumpkin muffins with chocolate chips.

Oh yes, sweet, carb, pumpkin, the magic trio! Perfect. No, maybe better with chocolate chips? :-) They look perfect!

Happy Thanksgiving!

Jeanette, I think so, too.

Carol, you must work at a very fun place if they have potlucks in the office!

Kirsten, Jamie: you two are on the same wave length. Everything would taste better with chocolate chips, especially these muffins if served for dessert instead of with the meal.

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