Deliciously tender, impossibly springy butternut squash muffins suffused with fresh ginger, cardamom and cloves. Recipe adapted from Bon Appetit.
A note on sugar: I've given up on dealing with brown sugar. I just add molasses to regular sugar as needed. I've found it's much simpler than bothering with temperamental brown sugar. If you'd prefer to use it, though, just sub brown sugar for the sugar and molasses. I used cane sugar in this recipe and liked the crunch it lent to the top of the muffins. If you don't have any on hand, regular granulated sugar is fine.
The spices here should be as fresh as possible. I bashed a few green cardamom pods with my mortar and pestle and then removed the black seeds from the papery green pods. In the same mortar, I ground the cloves and cardamom seeds together. You can also use a spice/coffee grinder to do the job.