Put the first 6 ingredients in a mixing bowl. Mix until well combined.
Add everything else but the walnuts. Fold in flour with a spatula until just combined.
Stir in walnuts.
Line your cupcake pans with the paper liners.
Fill them just a little over ¾ full. This recipe makes exactly 12 muffins.
Bake at 375 degrees for 18 -20 minutes or until muffins spring back when lightly touched. You could also use a toothpick or cake tester to make sure they are done. If you do this and the tester comes back with a little of the batter on it, bake a few more minutes and test again.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2017/10/31/butternut-squash-walnut-muffins/