Butternut Squash Muffins
Ingredients
- 2 cups all-purpose flour
- 1/3 cup brown sugar packed
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 eggs beaten
- 3/4 cup mashed cooked butternut squash
- 3/4 cup light corn syrup
- 1/4 cup butter melted
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
Crumble Topping
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/4 cup cold butter cubed
- 1 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 400 F
- In a large bowl, combine the first seven ingredients.
- In another bowl, combine eggs, mashed butternut squash, corn syrup, butter, oil and vanilla
- Stir into dry ingredients just until moistened.
- Fill greased muffin tin or paper-lined muffin cups about halfway full.
- In a small bowl, combine brown sugar and cinnamon
- Cut in butter until crumby and sprinkle over each muffin tin
- Bake for 18-20 minutes, or until a toothpick inserted into the middle comes out clean.
- Allow to cool before removing from pan. Serve warm and enjoy!
Notes
To make these mini muffins, just adjust the cook time to 10 minutes.