Makes 12 muffins Calories 110 Prep Time 15 minutes Total Time 1 hour Made with Splenda® Original Sweetener
Ingredients
1 ½ cups peeled, seeded, and cubed butternut squash
1 ½ cups cake flour
⅓ cup Splenda® Granulated Sweetener
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
½ teaspoon salt
¾ cup milk
2 large eggs, beaten
2 tablespoons butter, melted
Nutrition Info Per Serving
Serving Size: 1 muffin
Calories
110
Total Fat
3.5g
Saturated Fat
1.5g
Cholesterol
40mg
Sodium
180mg
Total Carbs
18g
Dietary Fiber
1g
Sugars
2g
Protein
3g
Instructions
Preheat oven to 400°F. Lightly grease a 12-cup muffin pan.
Place squash in a saucepan and cover with water. Bring to a boil, then reduce to a brisk simmer and cook until squash is tender, about 20 minutes. Remove from heat, drain, and purée in a food processor.
In a bowl, whisk together flour, Splenda Sweetener, baking powder, pumpkin pie spice, and salt.
In another bowl, combine milk, eggs, and butter; stir to blend well. Mix in squash purée.
Fold squash mixture into flour mixture just until moistened.
Spoon batter into prepared muffin pan, filling cups about ⅔ full.
Bake for 20–25 minutes until a wooden pick inserted in the center of a muffin comes out clean. Remove muffins from pan and cool on a wire rack.
