Alright – if you hang around here much, you know I made these with squash. I can’t hide from you – I confess, you have found me out and I cannot lie. In things like this, pumpkin and squash are nearly always interchangeable. At least they are until there is a little more room in my freezer. And in case you were worried that I would run out, I ordered 4 kinds of squash seeds just last week, so you can put your mind to rest about that. Anyway – these are really yummy and canned pumpkin will work just fine.
Preheat oven to 350 and line a 12 muffin tin with muffin cups
First – in a small bowl combine & set aside:
4 ounces cream cheese
2 tablespoons brown sugar
1/2 teaspoon vanilla
Stir together in a mixing bowl:
1 cup all purpose white flour
1 cup whole wheat flour
3/4 cup packed brown sugar
1/2 teaspoon salt
1 & 1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
You can mix this all together in another bowl, but I just beat the eggs and throw it all in the bowl with the flour and stuff and mix just till combined, not smooth.
2 beaten eggs
1 cup pumpkin
2 tablespoons vegetable oil
1 & 1/4 cup low-fat butter milk or reg low-fat milk

Fill each muffin cup about 1/3 full, top with the cream cheese, evenly divided and try to get that right in the middle. Evenly divide the remaining batter – this recipe makes 12 muffins, so use it all up. Bake for about 25 minutes, turning the pan once half way through – you can test them with a toothpick for doneness, but try to miss the filling of course.
Squash recipes are going on an indefinite hiatus now – my 8 month old granddaughter is reportedly a squash addict and I am counting on her to suck up quite a lot of it over the next 3 weeks or so that she will be living at my house. Then we will assess our squash supply and see where we are. I saw them make squash ravioli on Iron Chef America once and I am not above giving that a try.
Later today – a Tuesday bonus post!


















