Ingredients
Scale
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
Instructions
- 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.