Healthy Butternut Squash Muffins

1. 1

   Preheat oven to 400 degrees. Lightly grease a 12 cup muffin pan.

2. 2

   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.

3. 3

   In a large bowl, whisk together flour, baking powder, sugar, salt and pumpkin pie spice.

4. 4

   In a medium bowl, thoroughly mix together milk, egg and applesauce. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.

5. 5

   Spoon batter into the greased muffin pan, filling cups about 1/2 full. Bake 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.