Delicious and just the right amount of sweet!
Preheat oven to 400 degrees F.
Place squash on a sheet pan and toss with olive oil, salt, and pepper. Roast for 30 minutes. Remove and cool.
In a large bowl, combine the dry ingredients – both flours, both sugars, baking powder, salt and spices.
In a blender, combine the wet ingredients – cooled squash, butter, egg, and almond milk. Mix well.
Pour the wet mixture into the dry mixture, add the chopped walnuts and lightly mix together. Do not over mix.
Line the muffin tins with muffin liners and fill each 3/4 to the top. Lightly sprinkle the muffins with cane sugar. Bake for 20 minutes or until a knife or toothpick inserted in the center of muffin comes out clean.