SPICED SQUASH MUFFINS

Spiced Squash Muffins image

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

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 17

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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

Steps:

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.

Nutrition Facts : Calories 296 calories, Fat 11g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 259mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.