(adapted from The Smitten Kitchen)
4 ounces butter, melted and browned (you can use oil, but…)3 large eggs
267 g - 333 g / 1 1/3 - 1 2/3 cup sugar (we use the lower amount)
427 g / 1 3/4 cups of pureed winter squash
290 g /2 ¼ cups all purpose flour
1 tablespoon TKI Pie Spice or Speculaas Spice
1 ½ teaspoons baking powder
¾ teaspoons baking soda
¾ teaspoons salt
Preheat the oven to 350 degrees.
Whisk the first four ingredients together.
Mix the dry ingredients together in a separate bowl and then fold the dry into the wet until just mixed.
This makes 18 muffins or one bread. Cook muffins for 18-20 minutes or a loaf until a tester or sharp knife comes out clean.
Optional: Mix 1/3 cup toasted, chopped pecans, 1/2 teaspoon Pie Spice or 1/2 teaspoon Speculaas Spice, &42 g / 3 tablespoons dark brown sugar. Sprinkle on top of the bread or muffins. Then bake.
