Spiced Squash Muffins

By newbaucher

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

Ingredients

• TOPPING:
• 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
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 4 teaspoons cold butter

Preparation

Step 1

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 comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.