Ingredients:

*3 cups cubed, raw butternut squash (skin still on)
*1 1/2 packed cups brown sugar
*4 eggs
*pinch salt
*2 heaped tsp baking powder
*2 1/2 cups flour
*3/4 cup olive oil
*tsp cinnamon
*1/2 tsp fresh ginger, chopped
*1/2 tsp ground nutmeg
*a pinch of ground cloves

Preheat your oven to 180*C or 350*F. Use paper muffin cups IN A MUFFIN TIN, or a papered/greased bread tin.

I didn't have a muffin tin, and didn't know to double-line the paper cups in this instance (I have NEVER not had access to a muffin tin until now! o.O). If you don't, your "muffins" will end up looking like my "fail muffins" photo. Yes, that actually happened. How embarrassing. :(

Run the raw, chopped squash in a food processor until finely chopped (mine was a little chunky and the muffins were still great).

Exchange your food processor for a bowl. Add the brown sugar and eggs and mix. Then add a pinch of salt, the flour, baking powder, olive oil, and spices.

Combine all these ingredients until mixed, but do not over-mix. Note that this does get a little gassy/fizzy. I thought it was really cool--I wasn't expecting it! (Hooray for surprising chemical reactions! xD)

Bake for 13-15 minutes. Freak out when your non-double-lined muffin cups disintegrate because you are in need of a muffin tin. ;)

Also, please check out the original recipe if you are interested in what I changed. Honestly, I think they would have been bland without my extra ingredients--also, I baked mine for less time. They may have baked more quickly because my oven is newer--who knows?

Anyway, if you are interested in turning these muffins into cupcakes (think carrot cupcakes, for example), I would add a little more sugar--an extra 1/4 cup or so should do the trick--and also make the glaze included in the original recipe, or make your own cream cheese frosting.