Notes: I can't remember if I made these with pumpkin or another kind of squash. But from reading several recipes recently, I knew to avoid acorn squash which are stringy and watery. To embellish these muffins, I added chocolate chips to the batter, and walnuts on top. Dr. S loved these and they are indeed a delicious treat for breakfast. They are tender and moist, without the typical “pumpkin pie spice” flavour. With pumpkins and squash so readily available at the market, I'm going to be looking for other ways to use them in the upcoming weeks.
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