Spiced Butternut Squash Muffins

Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12-cup muffin pan or line with paper liners. (5 minutes)

Recipe View 25 mins In a medium saucepan, place the cubed butternut squash and cover with water. Bring to a boil and cook for 20 minutes, or until the squash is fork-tender. Drain the squash thoroughly and puree in a food processor or using an immersion blender until smooth. Set aside. (25 minutes)

Recipe View 3 mins In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, salt, and pumpkin pie spice until well combined. (3 minutes)

Recipe View 5 mins In a separate medium bowl, whisk together the milk, beaten egg, and melted butter. Add the pureed butternut squash to the wet ingredients and mix until well combined. (5 minutes)

Recipe View 3 mins Gently fold the wet squash mixture into the dry flour mixture just until moistened. Be careful not to overmix; a few lumps are okay. (3 minutes)

Recipe View 5 mins Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full. (5 minutes)

Recipe View 20 mins Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (20 minutes)

Recipe View 10 mins Remove the muffin pan from the oven and let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)