Deliciously spiced and just sweet enough, these Whole Wheat Spiced Butternut Squash Muffins are made with nothing but wholesome ingredients and contain no refined sugar whatsoever. Bet you'll have a hard time believing that when you bite into one - they're just way too good to be that healthy!
In a large bowl, combine all the wet ingredients and mix well with a whisk until well combined. Set aside.
In a separate bowl, combine the dry ingredients and mix well with a whisk until well combined; add to wet ingredients and mix delicately with a rubber spatula until just incorporated, no more.
Bake in the preheated oven for 13 to 15 minutes, until the domes nicely rounded and a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about a minute then carefully lift them from the cups and place them on a cooling rack to cool completely; store your muffins in the refrigerator for up to a week.
Notes
*To make the butternut squash puree, roast the butternut squash in the oven(see post for instructions, but omit black pepper) and then scoop the flesh out and puree it in a mini food processor. Let cool completely before using in this recipe (you might want to make it the previous day).You could easily substitute canned pumpkin puree if you didn't have time to make the butternut squash puree. Just make sure to use 100% pure pumpkin puree and not pie filling.