Although these are not really muffins, I include them here because they are baked in mini cupcake bundt pans. They make a fabulous side dish. They are best served hot, but they also taste good at room temperature.

• 2 large butternut squash, cooked and mashed
• ¾ cup sugar
• 2 eggs
• ½ cup oil
• ⅛ tsp. salt
• 1 cup flour
• 1 tbsp. baking powder
• 1 tsp. vanilla extract
• ½ tsp. cinnamon

Topping:

• ½ cup brown sugar
• ¾ cup chopped pecans or filberts
• 2 tbsp. margarine, melted

Preheat the oven to 350˚F. Grease and flour two 12 cavity mini bundt pans.

Mix all the ingredients for the kugel in a large mixing bowl.

In a small bowl, mix the topping ingredients.

Sprinkle a little topping into the bottom of each muffin cavity. Fill with batter, level with the top.

Bake for 45-50 minutes. Release from pan immediately after removing from the oven.

Yield: 24 mini kugels.