Butternut Squash and Apple Muffins with Pumpkin Seed Streusel

Ingredients

• 1 1/2 cups of cooked butternut squash (I like to halve mine, scoop out seeds, and slow roast for about an hour at 325 degrees Fahrenheit)
• 4 eggs
• 1/4 cup of dark brown sugar (up to 3/4 cup for a sweeter muffin)
• 1/3 cup applesauce
• 6 T vegetable oil
• 1 t salt
• 1 t baking soda
• 2 t baking powder
• 2 t cinnamon
• 2 cups whole wheat pastry flour
• 1 medium apple, peeled, seeded, and finely chopped
• 1/4 cup dark brown sugar (can use more here too if you like)
• 1 t cinnamon
• 1/3 cup chopped and toasted pumpkin seeds

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