Hubbard Squash Muffins with Maple Glaze

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Hubbard squash muffins with vanilla maple glaze are a perfect autumnal breakfast or snack.

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INGREDIENTS

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In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger and pepper. Whisk to combine and set aside.

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Bake for 20 - 22 minutes, or until a tester comes out with only a few moist crumbs attached. Let muffins cool in tin for 10 minutes before removing to a cooling rack to cool completely.

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When muffins have cooled completely, glaze and top with sprinkles, if desired.

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This recipe makes 15 standard muffins or 12 slightly larger muffins baked in tulip style baking cups.

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