Ingredients Jump to Instructions ↓

  1. 1 1/2 cups peeled, seeded and cubed butternut squash

  2. 1 1/2 cups cake flour

  3. 2 teaspoons baking powder

  4. 1/3 cup SPLENDA No Calorie Sweetener, Granulated

  5. 1/2 teaspoon salt

  6. 2 teaspoons pumpkin pie spice

  7. 3/4 cup milk

  8. 2 large eggs, beaten

  9. 2 tablespoons butter, melted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F (205°C). Lightly grease a 12 cup muffin pan. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor. In a large bowl, whisk together flour, baking powder, SPLENDA Granulated Sweetener, salt and pumpkin pie spice. In a medium bowl, thoroughly mix together milk, egg, and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened. Spoon the batter into the prepared muffin pan, filling cups about 1/2 to 2/3 full. Bake 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.


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