These are my favorite muffins. They are so yummy right out of the oven. They freeze well, so I usually make a double batch. If you like pumpkin, you'll probably enjoy these. Perfect for fall!
Butternut Squash Muffins
(makes about 3 dozen mini muffins)
butternut squash (1 lb or 1 cup of cooked and pureed squash)
1 1/2 cups all purpose flour
1/2 cup sugar
1/4 tsp salt
2 tsp baking powder
1/2 tsp baking soda
2 tsp pumpkin pie spice
3/4 cup milk
1 egg, beaten
1 tbsp butter, melted
To make your own pumpkin pie spice, you can mix these ground spices:
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
Preheat the oven to 350 degrees.
Cut the ends off the butternut squash, then cut in half lengthwise. Scoop out the seeds and pulp. Rub a bit of olive oil on the exposed squash to keep it from burning in the oven. Lay cut-side down on a baking pan. I line it with foil for easy clean up later.
Bake the squash for 1 hour or until soft.
Once cool enough to handle, scoop out the flesh of the squash. Puree until smooth in a food processor. You only need one cup of puree.
In a large bowl, mix the dry ingredients together (flour, sugar, salt, baking powder, baking soda, and pumpkin pie spice).
Measure out the milk and beat the eggs into the milk. While stirring, slowly add the melted butter. Mix in the butternut squash.
Add the wet ingredients to the dry mixture and stir just until incorporated. Don't over mix it.
You can use baking cups or grease a muffin pan with baking spray. I prefer mini muffins, but you can make regular size ones as well.
For mini muffins, bake for 13 minutes at 350. For regular size muffins, bake about 17-20 mins.
Cool on a baking rack.
To freeze, wrap them in plastic wrap, then put in a plastic bag (protects them from frost). For best results in reheating, microwave for 30-45 seconds. You can also let them thaw at room temperature.