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Butternut Squash and Apple Muffins with Pumpkin Seed Streusel


Butternut Squash and Apple Muffins with Pumpkin Seed Streusel Recipe

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
Directions:
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