Ingredients
2 cups all-purpose flour1/3 cup packed brown sugar2 teaspoons baking powder1 teaspoon ground cinnamon1/2 teaspoon salt1/4 teaspoon ground ginger1/4 teaspoon ground nutmeg2 eggs, lightly beaten3/4 cup mashed cooked butternut squash3/4 cup light corn syrup1/4 cup butter, melted1/4 cup canola oil1 teaspoon vanilla extractTOPPING:1/2 cup packed brown sugar1 teaspoon ground cinnamon4 teaspoons cold butter
Preparation
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.
