Butternut Squash and Apple Muffins with Pumpkin Seed Streusel

Ingredients

• 1 1/2 cups of cooked butternut squash (I like to halve mine, scoop out seeds, and slow roast for about an hour at 325 degrees Fahrenheit)
• 4 eggs
• 1/4 cup of dark brown sugar (up to 3/4 cup for a sweeter muffin)
• 1/3 cup applesauce
• 6 T vegetable oil
• 1 t salt
• 1 t baking soda
• 2 t baking powder
• 2 t cinnamon
• 2 cups whole wheat pastry flour
• 1 medium apple, peeled, seeded, and finely chopped
• 1/4 cup dark brown sugar (can use more here too if you like)
• 1 t cinnamon
• 1/3 cup chopped and toasted pumpkin seeds

Instructions

1. 1
   Preheat oven to 350 degrees Fahrenheit.
2. 2
   In a large bowl, mix wet ingredients by whisking together cooked squash, eggs, dark brown sugar, applesauce, and vegetable oil.
3. 3
   In a medium bowl, mix dry ingredients by combining salt, baking soda, baking powder, cinnamon, and whole wheat pastry flour.
4. 4
   Add dry ingredients to wet ingredients and whisk until just combined. Stir in chopped apples. Spoon into greased muffin tins about 2/3 of the way full. (You can use cupcake papers if you like.)
5. 5
   Combine streusel ingredients (brown sugar, cinnamon, and pumpkin seeds) and sprinkle a nice spoonful over top of each muffin before baking.
6. 6
   Bake muffins for about 15 minutes until just done and a tester comes out basically clean. Let cool a few minutes in tins and then remove muffins to a cooling rack.