Ingredients
12
12 servings
- •0.5 pound peeled, seeded and cubed butternut squash
- •1.5 cups all-purpose flour
- •2 teaspoons baking powder
- •0.5 cup white sugar
- •0.25 teaspoon salt
- •2 teaspoons pumpkin pie spice
- •0.75 cup milk
- •1 egg, beaten
- •1 tablespoon butter, melted
Instructions
- Preheat oven to 400 degrees F (200 degrees C). 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, 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. 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.
Nutritional Facts
Per 12 servings
- Calories: 121
- Carbohydrate: 24g
- Fat: 2g
- Fiber: 1g
- Protein: 3g
- Sugar: 10g
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