Ingredients
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1 1/2 cups flour
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1/2 cup whole wheat flour
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1/2 cup sugar
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1 1/2 tbsp baking powder
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1 tbsp pumpkin pie spice
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1/4 tsp salt
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1 (12 oz) pkg frozen butternut squash puree, thawed
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3/4 cup whole milk
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2 large eggs
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1 tbsp butter, melted
Steps
1
Preheat oven to 375°F.
2
In a large bowl, whisk flours with sugar, baking powder, pumpkin pie spice, and salt. In a medium bowl, whisk the butternut squash purée, milk, eggs, and melted butter until smooth. Add the wet ingredients into the dry. Mix until just combined.
3
Line a muffin tin with paper liners and divide batter between cups, filling each about ¾ full. Bake 15–18 min., until a toothpick inserted into the center comes out clean. Let cool 5 min. Remove muffins from pan and let cool on a wire rack.
