Butternut Squash Muffins

Instructions

1. Preheat oven to 400°F. Lightly grease a 12-cup muffin pan.
2. 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.
3. In a bowl, whisk together flour, Splenda Sweetener, baking powder, pumpkin pie spice, and salt.
4. In another bowl, combine milk, eggs, and butter; stir to blend well. Mix in squash purée.
5. Fold squash mixture into flour mixture just until moistened.
6. Spoon batter into prepared muffin pan, filling cups about ⅔ full.
7. 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.