Ginger Spice Muffins
These super moist muffins are a hit with kids of all ages. And none of them will ever guess the secret ingredient is puréed squash! Try them as a great snack or on-the-go breakfast. You can even dress them up as “cupcakes” using a light cream cheese frosting.
Course: Breakfast, Brunch, Dessert
Servings: 12 muffins
Calories: 1341 kcal
- 1 ½ cups all purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp ground ginger
- 1 tsp baking soda
- ¼ tsp salt
- 2/3 cup brown sugar
- 1 cup pureed cooked, butternut squash
- ¼ cup canola oil
- ¼ cup plain low fat or fat free yogurt
- 3 TB molasses
Preheat oven to 350 degrees. Whisk together flour, pumpkin pie spice, ginger, baking soda, and salt in a large bowl. Combine brown sugar, squash puree, canola oil, yogurt, molasses, and egg in a separate bowl. Thoroughly mix together by hand or using an electric beater on medium for 1-2 minutes. Make a well in center of dry ingredients. Pour in liquid mixture and GENTLY fold to just combine. Batter will be lumpy!
Evenly pour batter into 12 muffin cups (spayed well with cooking spray or lined with cupcake liners). Bake for 20-25 minutes, until a toothpick inserted in muffin comes out clean.