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Parve
Easy
12 Servings
Allergens 
1 Hour, 15 Minutes
Diets
Pumpkin pie spice is a blend of nutmeg, cinnamon, cloves, and allspice, which gives this muffin a warm, spicy undertone.
3/4 cup Shibolim Whole Wheat Flour
3/4 cup all purpose flour, such as Glicks
1 teaspoon Haddar Baking Powder
1/2 teaspoon Gefen Baking Soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
2 eggs
1/3 cup oil
1 cup packed brown sugar
1 generous cup cooked squash (2 sweet potatoes or 1 acorn squash)
1 tablespoon dark brown sugar
1 teaspoon Gefen Cinnamon
1/4 cup chopped pecans
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Slice squash in half lengthwise and place, cut side down, on a lined baking sheet. Bake for 45 minutes.
Remove from oven. Scrape out seeds and discard. Scrape out flesh and place into a bowl. Set aside to cool.
Combine all batter ingredients in a large bowl in the order they appear. Mix well to combine.
In a separate bowl, combine topping ingredients.
Line a muffin tin with paper cups and fill. Sprinkle topping on top. Bake for 20 minutes or until golden.
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Absolutely delicious. I have also doubled the recipe and used a 15 oz can of pureed pumpkin instead of the acorn squash with spectacular results (and super easy.)