Squash Walnut Pancake Muffins - alive magazine

Ingredients

• 2 large free-range eggs
• 1/2 cup (125 mL) low-fat milk or non-dairy alternative
• 1 3/4 cups (435 mL) winter squash purée, divided
• 1 cup (250 mL) whole wheat pastry flour
• 1 cup (250 mL) almond flour
• 1 tsp (5 mL) cinnamon
• 1 tsp (5 mL) almond extract (optional)
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) baking powder
• 1/4 tsp (1 mL) salt
• 1/2 cup (125 mL) chopped walnuts
• 1/2 cup (125 mL) apple cider
• 1/4 cup (60 mL) pure maple syrup
• 1/8 tsp (0.5 mL) ground cloves
• 1 tsp (5 mL) vanilla extract