When life hands you butternut squash, the obvious answer is to make muffins! I figured if there’s sweet potato pie and pumpkin bread, why not make muffins out of butternut squash. My husband devoured a half dozen of these within one hour. When something like that happens, I know they are good. These are the perfect alternative to pumpkin everything this season.
- 1/2 C Sugar
- 1/3 C vegetable oil
- 1/2 C butternut squash
- 1 egg
- splash of almond milk
- 1 1/4 C four
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- Pre-heat your oven to 350 degrees and line your muffin tin with liners.
- In a large bowl, mix your wet ingredients.
- Add in your dry ingredients and fold until just combined.
- Fill your muffin liners and bake for 17-20 minutes.