Directions:
- Preheat oven to 400 degrees F (200 degrees 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, white sugar, 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 full. Bake 20 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 105.63 Kcal (442 kJ) | ||
| Calories from fat | 13.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 2% | |
|---|---|---|---|
| Cholesterol | 16.49mg | 5% | |
| Sodium | 62.3mg | 3% | |
| Potassium | 198.79mg | 4% | |
| Total Carbs | 20.56g | 7% | |
| Sugars | 6.04g | 24% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 2.7g | 5% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.5mg | 3% | |
| Calcium | 70.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 171.82 Kcal (719 kJ) | ||
| Calories from fat | 22.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 2% | |
|---|---|---|---|
| Cholesterol | 26.82mg | 5% | |
| Sodium | 101.34mg | 3% | |
| Potassium | 323.38mg | 4% | |
| Total Carbs | 33.44g | 7% | |
| Sugars | 9.83g | 24% | |
| Dietary Fiber | 1.49g | 4% | |
| Protein | 4.39g | 5% | |
| Vitamin C | 6.5mg | 7% | |
| Vitamin A | 0.3mg | 7% | |
| Iron | 0.9mg | 3% | |
| Calcium | 115.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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