Set the oven to 350°F. Grease a muffin pan to prevent sticking.

Peel and chop enough squash to yield 1 cup once mashed. Place it in a saucepan, cover with water, and boil on high until fork-tender, about 15 minutes.

After boiling, drain the squash while reserving ½ cup of the cooking liquid. Let the squash cool slightly before mashing it in a bowl.

Stir in the reserved squash water, melted butter, and maple syrup. Let the mixture cool to a lukewarm temperature.

In a separate bowl, whisk together the flour, salt, cinnamon, and baking powder.

Once the squash mixture has cooled slightly, blend in the beaten eggs.

Gradually add the dry ingredients to the wet mixture, stirring just until the flour is fully incorporated—avoid overmixing.

If using, fold in the golden raisins.

Spoon the batter into the prepared muffin cups, filling each about three-quarters full.

Bake for 28 to 33 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins rest in the pan for a few minutes before transferring them to a wire rack to cool completely.