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.

Ready In:
55mins
Serves:
Yields:
Units:

ingredients

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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"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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  1. racehorse87
    I tried doubling the recipe and using only all-purpose flour as I have no wheat flour. My muffins fell in the center as soon as I took them out of the oven. They are hard on the outside but gooey in the middle. :(
    Reply
  2. FirstChoiceHealthyF
    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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