In a separate large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, ginger, cardamom, allspice and salt. Add dry ingredients to wet ingredients and mix until just combined. Divide batter evenly between the muffin liners.
Bake for 20-25 minutes or until tester comes out clean or with just a few crumbs attached. Allow muffins to cool in pan for a few minutes, then remove and transfer to a wire rack to cool completely.
If you don’t have butternut squash puree, feel free to substitute sweet potato, acorn squash or pumpkin puree. They will all work out very similarly!
If you don't have whole wheat pastry flour, then feel free to use all purpose flour, or 1 cup whole wheat flour + 3/4 cup all purpose flour.
To make the muffins vegan: use melted and cooled coconut oil or melted vegan butter instead of regular butter. You’ll also need to use two flax eggs (2 tablespoon flaxseed meal + 6 tablespoons water). The glaze is best when made with vegan butter.
To make the muffins gluten free: I suggest using either chickpea flour, oat flour or a 1:1 gluten free baking flour. I haven’t not tested these muffins to be gluten free so I can’t be certain what substitutions will or will not work properly.