Preheat your oven to 350ºF and grease two muffin tins or line them with cupcake liners.
Combine the flour, cinnamon, baking soda, salt, nutmeg, allspice, ginger, and cardamom in a medium-bow.
Blend the squash, sugar, yogurt, applesauce, honey and egg in a mixing bowl.
Gently fold the dry ingredients into wet ingredients, being careful not to overmix.
Gently stir in the nuts, if using.
Fill each muffin cup ⅔ full.
Bake for 20 to 25 minutes.
Notes
Yogurt Options: If you can't locate a suitable dairy-free yogurt at your local grocers (many now carry soy-based and coconut-based varieties), then try substituting mashed banana or mashed avocado for the yogurt. If eggs are okay for you, then you could also use 2 eggs, omit the yogurt, and increase the applesauce to ⅓ cup.
Vegan Option: Use the egg replacer, substitute agave nectar for the honey, and make sure you choose a vegan brown sugar (most organic brands are vegan).