1Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
2Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper muffin liners.
3Mix all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, ground ginger, and cayenne pepper together in a bowl.
4Stir squash, yogurt, brown sugar, raisins, walnuts, eggs, and vanilla together in a large bowl. Add flour mixture to squash mixture; stir. Spoon batter into prepared muffin cups.
5Bake in the preheated oven until golden brown, 30 minutes.
Footnotes
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.