Step 1

Preheat the oven to 400 degrees F.

Step 2

Grease 24 muffin cups

Step 3

Poke holes in the butternut squash with a fork.

Step 4

Place the butternut squash in the microwave and cook until it is tender, about 10-15 minutes, checking every 3 minutes. Let cool for about 15 minutes.

Step 5

Once cooled enough to touch, cut the butternut squash in half, scoop out the seeds and discard, and then scoop out the flesh, placing it in a bowl. Mash it with a fork.

Step 6

Measure 1 1/2 cups of the butternut squash puree.

Step 7

In a large bowl, add the 1 1/2 cups butternut squash puree, eggs, oil, milk, granulated sugar, and brown sugar, and mix well.

Step 8

Add the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves and fold into the batter until just combined.

Step 9

Fold in the pecans, if using.

Step 10

Spoon the batter into the prepared muffin pans, about 2/3 full.

Step 11

Bake in the preheated oven 14-16 minutes, until a toothpick comes out clean.

Step 12

Cool in the pans for about 5 minutes and then remove the muffins and cool completely on a wire cooling rack.

Step 13

Serve topped with butter, nut butter, or plain! Enjoy!