Pumpkin Muffins

Last night, we had butternut squash for supper. Had some left over so made pumpkin muffins for breakfast this morning. I have found that you can easily substitute in butternut as well as other squashes for pumpkin in most recipes. Found a new recipe that turned out really well. I made adaptations to the recipe to make it a little more healthier. I cut the sugar down from the original recipe. These are sweet enough that next time though I will cut the sugar down even more. Here is the recipe I used today.

Pumpkin Muffins
1 cup sugar (original recipe called for 1 1/2 cups sugar)
1/4 tsp baking powder
1 tsp baking soda
1/4 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
2/3 cup white flour
1 cup whole wheat pastry flour (or can use white flour for this also)
2 eggs
1/4 cup oil
1/4 cup applesauce (can use oil for this also)
1/2 cup water
1 cup pumpkin (about half of a 15 oz can)

Mix dry ingredients together in medium size bowl. In smaller bowl, beat eggs with fork to combine, add oil, applesauce, water and pumpkin. Stir until combined. Add wet ingredients to dry ingredients just until combined. Put in muffin tins. Bake at 325 for 30 minutes for regular sized muffins and 20 minutes for mini-muffins.