Butternut squash muffins

I had to do something with the leftover baked butternut squash from the spaghetti I made yesterday. So instantly I was thinking of something sweet, but made it healthier using oat flour, almond milk and coconut oil instead of the usual ingredients of muffins...

Ingredients:
Muffin:
3/4 cup flour
1/3 cup oat flour (make your own by blending rolled oats to a fine powder)
1/2 tablespoon baking power
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg (if you do not have all these spices separate, you can use all spice mix, gingerbread spice, or pumpkin spice even)
1/4 cup coconut oil
1/3 cup brown sugar
1/2 teaspoon vanilla extract
1 cup butternut squash (baked in advance, smashes)
1/3 cup almond milk
Handful of walnuts

Cream cheese glaze:
4 oz cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
3-4 tablespoon almond milk

Directions:
I had leftover baked butternut squash slices, but if you are starting from scratch, do so by baking butternut squash in the oven until soft, so you can mash it or chop it up finely for the muffin dough.

Preheat the oven to 375 degrees while you prepare the muffin. In a bowl combine all dry ingredients:
flour, oat flour, baking powder, - soda, salt, cinnamon, ginger and nutmeg.

In another bowl, beat the sugar with coconut oil and vanilla extract, until it becomes a creamy texture. Add in the mashed butternut squash. Start adding the flour mixture with the milk, by little doses until all is mixed together. The last step is to stir in the walnuts finely chopped up in advance, and then the dough is done. Line the muffin tin with paper cups or spray with butter so it does not stick and fill the holes up to 3/4 with the mixture. I ended up with 9 muffins, the normal sized ones.

Put it in the oven and bake for about 25 minutes. Until these are baking, you can mix up the cream cheese glaze which will go on top of the muffins. Beat cream cheese until smooth and then add the sugar and vanilla. Stir in milk, 1 tablespoon at a time until you get the right consistency. Take the done muffins out of the oven, let it sit and cool for half an hour and then drizzle with the cream cheese glaze.

I sprinkled some almond slices for decoration and the extra chruch to top everthing off and then you are ready to enjoy this yummie spicy muffin with the cream cheese glaze that complements the flavors great.