Butternut Squash and Pecan Muffins

I don't know if you remember, but a couple of months ago I joined a local co-op and received fresh organic veggies every week ( by the way, I have currently stopped going until the spring since it was no longer worth the money). In one of those orders several weeks ago I got a beautiful butternut squash which I never got around to using. The other day, I finally got around to roasting it, hoping it would be done in time for dinner. It wasn't and a big bowl of roasted mashed squash has been in my fridge for a couple days. Not wanting to let it rot in my fridge like so many other things I decided this morning it would be perfect for some muffins.
These muffins are simple and savory with just a hint of sweetness. Just the way I like my muffins. If you like yours sweeter feel free to add more sugar. You should get 10-12 muffins out of a batch. I doubled this recipe since I had so much squash to use.

Butternut Squash and Pecan Muffins

1 1/2 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1 egg
3/4 cup milk
1 tablespoon melted butter
1/2 cup cooked and pureed butternut squash
1/2 cup chopped pecans