We like to to incorporate fall squash into our muffins. It adds a little bit of natural sweetness, it’s a sneaky way to make our breakfast feel a little bit healthier, and it’s an easy way to use up that lingering butternut squash that’s been hanging out on our counter. And, if you don’t have butternut, acorn, kabocha, or honeynut squash will work, too.
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For the Batter:
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon cardamom
- 3/4 teaspoon salt
- 2 large room temperature eggs
- 3/4 cup water
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups butternut squash, peeled and grated
For the Crumb Topping:
- 1 tablespoon room temperature unsalted butter
- 2 tablespoons all-purpose flour
- 2 1/2 tablespoons sanding sugar or turbinado sugar
- Heat oven to 400 degrees. Lightly grease or line a 12-cup muffin pan.
- For the batter: In a large bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, ginger, cardamom, and salt. In a measuring cup, whisk together eggs, water, oil, and vanilla extract. Create a well in the center of the dry ingredients and pour in the egg mixture. Whisk to combine (some lumps are okay), then stir in grated squash.
- For the crumb topping: Combine butter, flour, and sugar in a small bowl. With your hand, work the butter into the dry ingredients until it looks crumbly. The pieces should be no larger than pea-sized.
- Scoop a 1/3 cup of batter into each muffin cup. Top muffins evenly with the crumb topping. Bake until a toothpick or cake tester inserted into the center of a muffin comes out clean and the crumb top is slightly golden, 20-25 minutes.
- Let muffins cool in the pan for 10 minutes before transferring to a wire rack cool completely.