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Spiced Squash Muffins

Spiced Squash Muffins
When I created these moist muffins one day with our garden-fresh squash, my 3 year-old son kept asking for more. That batch disappeared quickly... and so did the second one! We especially like the topping of brown sugar and cinnamon, which adds a sweet crunch. -TaeRee Glover Nelson, Nebraska
12 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, lightly beaten
  • 3/4 cup mashed cooked butternut squash
  • 3/4 cup light corn syrup
  • 1/4 cup butter, melted
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 4 teaspoons cold butter

Directions

  • In a large bowl, combine the first seven ingredients. In another
  • bowl, combine the eggs, squash, corn syrup, butter, oil and vanilla;
  • stir into dry ingredients just until moistened.
  • Fill greased or paper-lined muffin cups three-fourth full. In a small
  • bowl, combine brown sugar and cinnamon; cut in butter until crumbly.
  • Sprinkle over batter.
  • Bake at 400° for 15-20 minutes or until a toothpick inserted near
© Taste of Home 2013

2 of 2

Spiced Squash Muffins (continued)

Directions (continued)

  • the center comes out clean. Cool for 5 minutes before removing from
  • pan to a wire rack. Serve warm. Yield: 1 dozen.
Nutrition Facts: 1 serving (1 each) equals 296 calories, 11 g fat (4 g saturated fat), 49 mg cholesterol, 259 mg sodium, 48 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013