Butternut Squash Spiced Muffins

Note: Prepare the butternut squash ahead of time. Preheat oven to 375 degrees. Cut butternut squash in half length wise and remove seeds and stringy parts. Lay squash halves cut side down on a jelly roll pan and add water to cover about 1/4 to 1/2 inch of the squash. Bake for approximately 45 minutes or until you can pierce the flesh easily with a fork. Allow it to cool and scoop the flesh out of the skin and use immediately or store in the refrigerator. You may also consider placing any squash that you are not ready to use in ice cube trays to freeze for later use.

1 1/2 cup mashed butternut squash

3 eggs

1/2 cup water

1/2 cup canola oil

3/4 cup brown sugar

3 cups whole wheat flour

1/2 T baking powder

1/2 T baking soda

1/2 T ground cinnamon

1/2 tsp salt

1/2 tsp nutmeg

1/2 tsp ground cloves

1/2 tsp pumpkin pie spice

Preheat oven to 400 degrees and spray muffin tins (16 muffins) with non-stick cooking spray. Mash eggs into squash and whisk in oil and brown sugar. Stir in whole wheat flour and remaining ingredients. When ingredients are well-mixed, spoon into muffin tins and bake for 15 minutes. Enjoy!