Butternut Squash Muffins

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Ingredients
1 cup butternut squash, pureed
3/4 cup milk
2/3 cup brown sugar
1/3 cup water
1/4 cup oil
1 Tbs lemon juice
3 Tbs maple syrup
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg

Directions
1. Preheat oven to 400* and coat a muffin tin with cooking spray.
2. In a large bowl, mix together the wet ingredients (butternut puree through maple syrup).
3. In a small bowl, mix together the dry ingredients (flour through nutmeg).
4. Add the dry ingredients to the wet and stir until just combined. Spoon batter into muffin tin.
5. Bake for 20-25 minutes, or until done. Cool on a wire rack and enjoy!

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5 comments

  1. Hi, Allie, today is the first really rainy, gloomy Seattle style day of fall, and I was just thinking that I want to make some baked goods with squash this fall. Thanks for this, it looks very good with the butternut squash, whole grains, and spices.

    1. Hey Mary! This recipe is one of my favorites–I think you’ll love it. Sometimes I swap in sweet potatoes, too. I hope you enjoy your fall day… I’ve always wanted to visit Seattle 🙂

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