Healthy Butternut Squash Muffins
These muffins are full of flavor. If you don't have pumpkin pie spice use the following: 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/8 tsp all spice, 1/4 tsp nutmeg.
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READY IN: 55mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1cup butternut squash, peeled, seeded and cubed
- 1cup wheat flour
- 1⁄2
- 2teaspoons baking powder
- 1⁄3cup brown sugar
- 1⁄4teaspoon salt
- 2teaspoons pumpkin pie spice
- 3⁄4
- 1
- 1⁄4cup applesauce
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DIRECTIONS
- Preheat oven to 400 degrees. Lightly grease a 12 cup muffin pan.
- In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
- In a large bowl, whisk together flour, baking powder, sugar, salt and pumpkin pie spice.
- In a medium bowl, thoroughly mix together milk, egg and applesauce. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
- Spoon batter into the greased muffin pan, filling cups about ½ full. Bake 20 minutes.
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