1 1/2 c. flour
1/4 c. packed brown sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 egg
1 c. pureed, cooked squash
1/2 c. milk
1/4 c. butter, melted

In bowl combine all dry ingredients. In smaller bowl combine egg, squash, milk and butter. Stir into dry ingredients until just moistened. Spoon into greased muffin tins. Bake 15 to 20 minutes at 400 degrees.