Oatmeal Butternut Squash Muffins

I woke up this morning with no intentions of baking muffins, but when I opened a can of butternut squash puree and it didn't quite taste as I was hoping, I had to find something to do with it! So, I decided to make some healthy muffins. They actually turned out better than I expected- in fact, I ate 3 of them! Oops. Oh well, I am glad to have another healthy muffin recipe to add to my collection. I especially liked how moist they were and the chew that the oats added. Another bonus is that you can make them in no time!

Oatmeal Butternut Squash Muffins
(Makes 1 dozen)
 Ingredients:
* 1/2 cup unsweetened vanilla almond milk (you can use any type of milk you want)
* 1 1/4 cup butternut squash puree (you can substitute canned pumpkin)
* 3/4 cup brown sugar
* 1 egg
* 1/2 tsp baking soda
* 1 tsp cinnamon
* 1/2 tsp pumpkin pie spice
* 1/4 tsp nutmeg
* 1 cup white wheat flour
* 1 cup old fashioned oats
* 1/4 cup chopped pecans
* 1/4 cup raisins

Directions:
1. Preheat oven to 375.
2. Mix wet ingredients together.
3. Add dry ingredients and mix well.
4. Spoon into muffin pan with paper liners.
5. Bake for 13  minutes.