The recipe below is for a single batch of muffins. This will make 12 muffins. I usually double the recipe.
- Prep Time : 15 minutes
- Cook Time : 20 minutes
Preheat your oven to 400 degrees F (200 degrees C).
Lightly grease a 12 cup muffin pan, using cooking spray.
In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice. Here's a great pumpkin pie spice mix.
In a medium bowl, thoroughly mix together the almond milk, applesauce and melted butter.
Stir in the 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.
Make these extra decadent by adding a delicious Maple Glaze!
These muffins are not only healthy but they are super simple. I love to make a double batch, freeze them and then add them to the kid’s school lunches in place of a PB&J. Simply take them out of the freezer in the morning, add them directly to each kiddo’s lunch box and they’ll defrost throughout the day and will be ready to eat by the time the kiddo’s lunch time rolls around. They will also defrost in time for snack time at school. The kids devour them and I love to snack on them as well. At Weight Watchers 3 PointsPlus per muffin, they are a perfect healthy snack!
Start out by preparing your butternut squash.
Once your butternut squash is peeled and cubed, bake it at 350 for 40 minutes and puree it.
Follow these easy steps just as you would with a pumpkin.