Virtual Sefer Liza's Harvest Muffins

I LOVE those kinds of dark, dense muffins, especailly with homemade chicken soup! I don't have a "tried and true" recipe for them, but this is one I found that I am going to make tomorrow night when I make matzoh ball soup.... the sweet dark flavor of the muffins and the light salty broth of the soup....oh I might have to make it tonight!!!!!
Harvest Muffins
1 3/4 c All purpose flour
1/2 c Packed dark brown sugar
2 ts Baking powder
1/2 ts Baking soda
1 ts Cinnamon
1 ts Salt
1 c Well-Mashed cooked squash
1/2 c Water
1/3 c Vegetable oil
2 lg Eggs; beaten
1 c Chopped pecans or walnuts
(I would add a grated apple, a handful of chopped dates, a tbsp. of dark molasses and some golden raisins just to make it more moist and yummy)
Preheat the oven to 400 degrees. Butter muffin pan cups or spray with cooking oil spray.
In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. In a small bowl, beat the squash, water, vegetable oil, and eggs. Stir the wet ingredients into the flour mixture just until moistened. Stir in 3/4 cup of the nuts. Spoon into muffin cups. Sprinkle tops with remaining nuts. Bake 20 minutes or until tops spring back when touched and a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan. Remove to a wire rack.
Yield: 12 muffins

LIZA