Spiced Squash Muffins

• 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

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.
2. 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.
3. Bake at 400u0b0 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.

flour, brown sugar, baking powder, ground cinnamon, salt, ground ginger, ground nutmeg, eggs, mashed cooked butternut squash, light corn syrup, butter, canola oil, vanilla, brown sugar, ground cinnamon, cold butter

Taken from www.tasteofhome.com/recipes/spiced-squash-muffins/ (may not work)