ROASTED BUTTERNUT SQUASH AND MAPLE MUFFINS

My plan was to take muffins to the neighbors to wish them a happy Thanksgiving - however, the kids absolutely loved these, and ate them for breakfast and dessert - so there weren't enough to go around. Next time I will have to double the batch and start my deliveries a little more promptly!

ROASTED BUTTERNUT SQUASH AND MAPLE MUFFINS

2 1/4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/2 cups roasted butternut squash, mashed
1 cup maple syrup
1 cup brown sugar
3/4 cup vegetable oil
1 egg
6 ounces vanilla yogurt
1 teaspoon vanilla extract

Heat oven to 350F.
Line 24 muffin cups with paper liners.
In a large bowl, combine flour, baking powder, baking soda, salt and spices and mix well.
In a separate bowl, whisk together remaining ingredients whisking until smooth. Whisk wet mixture into flour mixture.
Spoon batter into muffin cups, filling 2/3 full. Bake 20 minutes or until a wood pick inserted in the center comes out clean.
Cool a few minutes in the pan, then remove from pan and cool completely on a wire rack.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, November 2011