Squash Spice Muffins

Pre-heat oven to 375F/190C.

For crumbs, use a small mixing bowl and add the soft butter, sugar and flour. Mix together with hands, rubbing the butter into the mixture until you have a coarse crumb mixture. Set crumbs aside for later use.

In a large mixing bowl, stir the melted butter and brown sugar together, work out any sugar lumps. Then add the rest of the wet ingredients. Mix together until well incorporated. Set bowl aside.

In a medium mixing bowl add all dry ingredients together and mix well.

Pour the dry ingredients into the wet ingredient bowl. At this point add any inclusions like nuts, dried fruit etc. Gently mix together using a large spoon. Do not over mix, just mix gently until incorporated.

If you add inclusions, it will make more batter. If not, the batter will make about 12 large muffins.
Scoop batter into oiled muffin tins. Fill about 7/8 full or almost to the top. Sprinkle the top with the butter crumbs and using a fork or fingers, gently push the crumbs in slightly. Divide the crumbs between the muffins.

Bake at 375F/190C for about 20-25 minutes. Muffins will be done when toothpick inserted comes out clean.
Remove muffins from hot oven. Wait about 5 minutes and then remove muffins from tins and let cool on cooling rack.
Enjoy warm with butter or cream cheese.