1/3 cup melted butter or vegetable oil

1 heaping cup finely mashed roasted butternut squash or pumpkin

2 large eggs

1/2 cup maple syrup

3 Tbsp. milk or almond milk

2 tsp. vanilla extract

1 3/4 cups whole wheat pastry flour ( I substituted gluten free all purpose flour and buckwheat flour)

1 tsp. baking soda

1 1/2 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp. cardamom

1/2 tsp. allspice

1/4 tsp. saltInstructions

1. Preheat oven to 350 degrees.

2. Line a 12 cup muffin pan with muffin liners.

3. In a large bowl, whisk together all of the wet ingredients until smooth.

4. In a separate large bowl, whisk together all of the dry ingredients.

5. Add dry ingredients to wet ingredients and whisk until just combined.

6. Divide batter evenly between muffin liners.

7. Bake for 20-25 minutes or until a toothpick comes out clean or with just a few crumbs attached.

8. Allow to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.Enjoy! Great with a cup of tea or coffee.