Ingredients
3 cups all-purpose flour1-1/2 cups sugar1-1/2 teaspoons ground cinnamon1 teaspoon baking powder1 teaspoon ground nutmeg1/2 teaspoon baking soda4 eggs, lightly beaten1-1/2 cups mashed cooked butternut squash1 cup canola oil
Preparation
In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg and baking soda. In another bowl, combine the eggs, squash and oil. Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
