INGREDIENTS
1/4 cup
vegetable oil
1/4 cup
pure maple syrup
3
large eggs
1 1/4 cups
light brown sugar
1 1/2 cups
butternut squash puree
1 1/2 tsp
ground Allspice
1 1/2 tsp
salt
1 1/2 tsp
baking powder
1 3/4 cups
+ 2 tablespoons all purpose flour
1/4 cup
light brown sugar
2 tbsp
flour
3 tbsp
quick oats
2 tbsp
butter, melted