Mini Butternut Squash-Chocolate Chip Mini Muffins

Because why should pumpkins have all the fun?

Mini Butternut Squash-Chocolate Chip Mini Muffins

1 medium butternut squash (about 2 pounds), stem removed, halved lengthwise and seeded

Cooking spray

1 1/2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of salt

3/4 cup packed light brown sugar

2 large eggs

1/4 cup sour cream or plain Greek yogurt

1/4 cup melted butter

1 teaspoon vanilla extract

1/3 cup mini semi-sweet chocolate morsels/chips

Preheat the oven to 400 degrees. Place the squash halves, cut side up, on a baking sheet and fill each half with 1 tablespoon water. Roast until soft, about 50 to 60 minutes. Let cool.

Scrape the flesh from the skin and discard the skin. You should have about 2 cups of butternut squash. Transfer the flesh to a food processor. 

Add the brown sugar, eggs, sour cream, melted butter, and vanilla. 

Process until smooth and creamy. 

Add the flour, cinnamon, baking powder, baking soda, and salt. 

Process until just blended (don’t over-process).

Spoon the batter into the prepared 36 mini muffin cups. Sprinkle the chocolate morsels over top.

Bake for 10 minutes, until a wooden pick comes out clean.

Cool muffins, in pans, on a wire racks.

Makes 36 mini muffins