Pumpkin Streusel Muffins

1/2 cup butter, softened

3/4 cup packed brown sugar

1 egg

1 cup canned plain pumpkin (I used left over mashed squash)

1/4 cup evaporated milk

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp powdered ginger

1/2 tsp cloves

1 2/3 cups flour


Streusel topping: 2 tbsp flour

1/4 packed brown sugar

1 tbsp ground flax seed (optional)

1-2 tsp cinnamon

1 tbsp butter


Preheat oven to 375. Premix all dry ingredients in a separate bowl. Cream butter and sugar. Mix in the egg. Then blend in squash and milk. Now add dry ingredients until combined. Don't over mix. Place batter in a greased muffin pan. (I used liners) Makes around 12-14 muffins.





Now combine the topping ingredients and blend with a fork. Add to the top of muffins and then bake for 18-20 minutes.




This recipe is a great way to use up leftover squash. Any kind. Or you could go the traditional route and stick to pumpkin. And speaking of pumpkin... HAPPY THANKSGIVING BLOGGING FRIENDS!