Photo of Ginger-spice muffins by WW

Ginger-spice muffins

Points® value
Total Time
39 min
14 min
25 min
Nobody will guess the secret ingredient in these muffins: pureed squash. Great for a snack or breakfast. Serve for dessert with a light cream cheese-based frosting. The best way to make squash puree from a whole squash is to halve an unpeeled squash lengthwise and then scoop out the seeds and membrane. Place the halved squash cut-side down in a baking pan, filled three-quarters full with water. Roast at 400°F until squash is completely fork-tender. Let cool, scoop out flesh and mash it with a potato masher or puree with an electric mixer.


Cooking spray

2 spray(s)

All-purpose flour

1½ cup(s)

Pumpkin pie spice

2 tsp(s)

Ground ginger

1 tsp(s)

Baking soda

1 tsp(s)

Table salt

¼ tsp(s)

Packed brown sugar

½ cup(s), dark brown-variety

Cooked cubed butternut squash

1¾ cup(s), pureed (yields 1 cup puree)

Canola oil

3 tbsp(s)

Plain fat free yogurt



3 tbsp(s)

Raw egg

1 large


  1. Preheat oven to 350°F. Coat 12 muffin holes with cooking spray or use cupcake liners.
  2. In a large bowl, whisk together flour, pumpkin pie spice, ginger, baking soda and salt.
  3. In another bowl, combine sugar, squash puree, oil, yogurt, molasses and egg. With an electric mixer on medium speed, mix for 1 to 2 minutes (or mix by hand).
  4. Make a well (a scooped out indention) in center of dry ingredients; pour in liquid mixture and gently fold to just combine (batter will be lumpy).
  5. Evenly pour batter into prepared muffin pan about two-thirds full. Bake until a toothpick inserted in center of a muffin comes out clean, about 20 to 25 minutes.
  6. Yields 1 muffin per serving.


A medium sized, 2-pound squash will yield approximately 2 cups of squash puree. Precut butternut squash is widely available in supermarkets and a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-sized cubes or slices before roasting to allow for better browning. To make squash puree from precut cubes, simply simmer in water or microwave until extremely tender. Drain well and mash using a potato masher or an electric mixer.