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Butternut Squash Muffins


Right now I’m getting ready to explore Boston with Hunni for the day.  So I thought I’d tempt you with a yummy recipe I made last week for a sweet treat.  And the best part is its sugar-free and doesn’t bother my stomach.  YEAH! 

My version of a cupcake with icing...Butternut Squash Cupcake with Almond Butter.

Butternut Squash Muffins

Makes 12 Jumbo or 24 regular muffins

WW Points 5 for jumbo 2 for regular

1/2 cup(s) butter
2/3 cup(s) Agave Nectar
3 item(s) egg
1 1/2 cup(s) Whole Wheat Pastry Flour 1/2 cup(s) Gold Medal All-Purpose Organic Flour   
1 Tbsp baking powder
1 1/2 tsp baking soda
1 Tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground cloves
1 2/3 cup(s) butternut squash
3/4 cup(s) raisins
1 tsp ground allspice
1 Tbsp fresh orange juice
1 Tbsp fresh lemon juice


Preheat oven to 350 degrees. Line Muffin tins.
Cream butter on medium high for 2 minutes. Add agave and continue mixing on medium high for another 2-3 minutes until light and fluffy.
Add eggs one at a time while mixing on medium low until eggs are completely incorporated. Mix in orange zest.
Sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and all spice. Add sifted flour mix to butter mix on low speed until smooth. Stir in butternut squash and raisins.
Add orange juice and lemon juice and stir until smooth. Turn into prepared pan and smooth the top with a spatula.
Bake for 35-40 minutes, until the top is a deep golden brown and cake tester tests clean.
Let cool on wire rack for 5 minutes then remove from cupcake pan.

These taste best warm and are great grilled in a bit of olive oil and then topped with almond butter. 
It makes the best frosting.  Enjoy!


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