Acorn Squash Muffins--vegan

1 cup + 2 tbsp cooked and mashed acorn squash (about 3/4 a regular squash)
3/4 cup unsweetened almond milk
1/3 cup sucanat
3 tbsp truvia
1/3 cup water
1/4 cup applesauce
2 tbsp molasses
2 cups whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp nusalt
1/2 tsp cinnamon
1/8 tsp nutmeg

(To prepare squash, preheat oven to 350, cut squash in half, place cut-side down in 1/4 in water in a baking dish for 35 minutes, then let cool and scoop out)
Preheat oven to 400F and lightly spray or line a muffin tin with baking cups. In a large bowl mix together mashed squash, milk, sucanat/truvia, water, applesauce and molasses. In a medium bowl whisk together flour, baking powder/soda, salt, and spices. Combine mixtures until just mixed.
Spoon into prepared muffin pan, filling cups 3/4 of the way. Bake for 20-25 minutes or until a toothpick comes out clean.


Serving Size: makes 18 small muffins