Healthy Spiced Butternut Squash Muffins
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 177.44 ml butternut squash, cooked and pureed (original calls for 1 cup)
- 354.88 ml white whole wheat flour
- 9.85 ml baking powder
- 78.78 ml white sugar
- 1.23 ml salt
- 4.92 ml cinnamon
- 1.23 ml nutmeg
- 1.23 ml clove
- 1.23 ml ginger
- 177.44 ml milk
- 1 egg, beaten
- 14.79 ml butter, melted
- cinnamon baking chips (optional)
- chocolate chips (optional)
directions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
- In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
- In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
- Spoon the batter into the prepared muffin pan, filling cups about 1/2 full.
- If desired, drop a few chocolate chips or cinnamon chips on top of the batter.
- Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.
- Please note: From reviews on Allrecipes the cooling time is really important; apparently these are pretty doughy when they first come out of the oven.
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RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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