Name: Spiced Squash Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 dozen
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

When I created these moist muffins 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, Sedan, Kansas

TEST KITCHEN APPROVED

Spiced Squash Muffins

Contest Winner

4.9 | 15 Reviews Add your review

Yield:1 dozen

Prep:20 min

Cook:15 min

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

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 in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.