Hubbard Squash Muffins with Maple Glaze
Hubbard squash muffins with vanilla maple glaze are a perfect autumnal breakfast or snack.
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger and pepper. Whisk to combine and set aside.
Pour wet ingredients over dry ingredients. Gently stir with a spatula until flour mixture is incorporated, making sure to scrape the bottom of the bowl.
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.
When muffins have cooled completely, glaze and top with sprinkles, if desired.
This recipe makes 15 standard muffins or 12 slightly larger muffins baked in tulip style baking cups.