Low Fat Roasted Butternut Squash Muffins | Food Stuff

Name: Low Fat Roasted Butternut Squash Muffins | Food Stuff
Ingredients: 1/4 cup unsweetened applesauce; 1 teaspoon baking soda; 1/2 cup brown sugar; 1 cup mashed roasted butternut squash (see in-article note for roasting squash – can substitute with canned pumpkin puree); 1 egg or 1 egg replacer equivalent; 1/3 cup plain dairy-free yogurt*; 2 teaspoons ground cinnamon; 3 tablespoons honey; Dash each of nutmeg, allspice, ginger & cardamom; Hand full of toasted and chopped pecans, optional; 1/4 teaspoon salt; 1-1/2 cups all-purpose or whole wheat pastry flour

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Ingredients

1/4 cup unsweetened applesauce
1 teaspoon baking soda
1/2 cup brown sugar
1 cup mashed roasted butternut squash (see in-article note for roasting squash – can substitute with canned pumpkin puree)
1 egg or 1 egg replacer equivalent
1/3 cup plain dairy-free yogurt*
2 teaspoons ground cinnamon
3 tablespoons honey
Dash each of nutmeg, allspice, ginger & cardamom
Hand full of toasted and chopped pecans, optional
1/4 teaspoon salt
1-1/2 cups all-purpose or whole wheat pastry flour