6 oz peach soy yogurt
1/2 c butternut squash puree
1/2 firmly packed brown sugar
1/2 c water*
1/3 c oil
1 t vanilla extract
2-1/4 c flour
1-1/2 t baking soda
1/2 t salt
1/2 c chopped semisweet chocolate
Oven at 350 F. Use baking cups in a muffin tin. Makes 12 cupcakes.
Beat with electric mixer yogurt and puree.
Add brown sugar, water, oil, and vanilla and beat until well blended.
Add dry ingredients and mix. Fold in chocolate chips.
Divide the batter among the cups and bake until the tops spring back to a touch, 20 to 25 mins.
* I made these for a food-theme party so I used water from soaking dry mushrooms to set off the flavors. You can just use water!