2 c all-purpose flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp fresh ground nutmeg
Pinch of ground allspice or cloves
1 stick (1/2 c) unsalted butter, room temperature
½ c white sugar
¼ c firmly packed brown sugar
2 eggs
¼ c buttermilk
1 tsp vanilla extract
¾ c packed puree of roasted winter squash (buttercup)
½ c raisins
½ c chopped walnuts
2-3 tbsp unsalted squash seeds on top for garnish
Preheat the oven to 400 degrees. Grease a regular 12-compartment muffin tin (or use paper cup liners) and place it on a baking sheet.
Mix together the dry ingredients and set aside. Cream the butter with a mixer for several minutes, until it is light and fluffy. Add the sugar and continue to beat until smooth. Beat in the eggs, one at a time, and then the buttermilk and vanilla. With a large spoon or spatula, mix in the flour mixture, combining thoroughly but lightly.
Spoon into the prepared muffin tin and bake in the center of the oven for about 25 minutes, or until a cake tester comes out clean. Let cool for 5 minutes and remove to a rack to finish cooling. Store in an airtight container.
