Spicy Squash Muffins
Butternut squash muffins are a delicious addition to the brunch menu because they have a hint of spice from fresh ginger.
Preheat oven to 375 degrees F (190 degrees C).
Grease 12 muffin cups or line with paper liners.
Whisk flour baking powder and baking soda together in a bowl.
Place butternut squash in a saucepan and cover with water; bring to a boil.
Reduce heat to medium-low and simmer until tender 15 to 20 minutes.
Drain and transfer squash to a bowl; mash with a potato masher until smooth.
Add ginger lemon zest and lemon juice; mix well.
Mix cream sugar oats and eggs together in a large bowl.
Whisk squash into cream mixture until light and creamy.
Stir squash mixture into flour mixture until batter is just combined; fill muffin cups 3/4-full.