Butternut Squash Muffins

Ingredients

• 2 cups all purpose flour
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 teaspoon pumpkin pie spice
• 4 large eggs
• 15 ounce butternut squash puree
• 1 cup sugar
• 1/2 cup light brown sugar, (packed)
• 1 teaspoon vanilla extract
• 2/3 cup vegetable oil
• 3/4 cup brown sugar, (packed)
• 1/4 cup all purpose flour
• 3/4 cup pecans, (chopped)
• 1/4 cup melted butter

Instructions

1. 1

   Preheat the oven to 350° and line a muffin pan(s) with paper liners or spray with non-stick cooking spray.

2. 2

   --- For the Muffins ---

3. 3

   In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, ginger and pumpkin spice.

4. 4

   In a large bowl, beat eggs, butternut squash puree, sugar, brown sugar, vanilla extract, and vegetable oil together until combined.

5. 5

   Gradually add the flour mixture into the wet ingredients, and beat until well combined.

6. 6

   Evenly pour batter into muffin pans ⅔ full.

7. 7

   --- Brown Sugar Pecan Topping ---

8. 8

   In a small bowl, combine brown sugar, flour chopped pecans, and melted butter. Stir well.

9. 9

   Top each muffin with the brown sugar pecan topping.

10. 10

    Bake for 25-30 minutes or until a toothpick comes out clean.