Butternut Squash Muffins

SQUASH! We cannot get enough.  My kids love it, I love it and thankfully it is in abundance this time of year.  I saw this recipe for butternut squash muffins and made them yesterday afternoon.  By 6pm the muffins were gone and then we all ate butternut squash pasta :)  

Butternut Squash Muffins

1 cup mashed roasted butternut squash
1 cup flour
1/2 cup whole wheat flour (optional, can use 1.5 cups all purpose flour)
2 and 1/2 teaspoons baking powder
1/2 cup white sugar
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 tbls melted butter
3/4 cup milk
1 egg

First roast your butternut squash. Pre-heat the oven to 350. Cut your squash in half the long way, coat with a bit of olive oil and place in a pan. Roast for about 30-40 minutes until it is nice and soft. Let it cool for a bit, then scrape the insides into a bowl. 

Preheat the oven to 400.  Whisk together the dry ingredients.  Beat the egg, then stir in the milk, butter, and roasted butternut squash.  Add the wet ingredients to the dry ingredients and DON’T MIX TOO MUCH (will make your muffins heavy and they are already pretty heavy), just until they are combined

Pour into greased or papered 12-muffin pan (I used paper but I think greasing would have been better for these muffins – if you do use paper make sure the paper coordinates with your blog’s logo)
Bake for 20 minutes. These muffins will look done on the top, but may need a minute or two more to bake, you want them fully cooked on the inside since they are sort of rich and heavy. If you take them out too early they will be a bit rubbery (though still yummy).
Let them cool completely before eating.