Sweet Squash Muffins

2 sweet potato squash or 1 acorn squash

Muffin Batter
3/4 cup whole wheat flour
3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
2 eggs
1/3 cup oil
1 cup packed brown sugar
1 generous cup of squash, cooked (from above-listed squash)

Topping
1 Tbsp dark brown sugar
1 tsp cinnamon
1/4 cup chopped pecans

Preheat oven to 350°F (180°C). Slice squash in half lengthwise and place, cut side down, on a lined baking sheet. Bake for 45 minutes.
Remove from oven. Scrape out seeds and discard. Scrape out flesh and place into a bowl. Set aside to cool.
Combine all batter ingredients in a large bowl in the order they appear. Mix well to combine. In a separate bowl, combine topping ingredients. Line a muffin tin with paper cups and fill. Sprinkle topping on top. Bake for 20 minutes or until golden.