Butternut Squash & Cinnamon Muffins

Makes 12

Made using a 12 hole muffin pan, view our full range of bakeware here.


For the crumble topping

  • 25g plain flour
  • 25g butter, cut into small cubes, plus a little extra for greasing
  • 25g demerara sugar
  • 15g porridge oats
  • 1 tsp ground cinnamon

For the muffins

  • 100g wholemeal self-raising flour
  • 100g self-raising flour
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 small orange, juice and zest
  • 2 eggs
  • 125ml sunflower oil
  • 100ml The Groovy Food Company Agave Nectar
  • 200g butternut squash, finely grated


  1. Preheat the oven to 180°C / Gas 4. Lightly grease the muffin pan with Cake Release or a little butter.
  2. To make the crumble topping, sift the flour into a small mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, oats and cinnamon, and set aside.
  3. For the muffins, sift the flours and baking powder into a mixing bowl. Add the remaining muffin ingredients, except the grated butternut squash, and beat with an electric whisk for 1-2 minutes, or until smooth.
  4. Gently fold in the grated squash with a metal spoon. Divide the mixture evenly between the muffin moulds and sprinkle over the crumble topping, pressing down lightly with the back of a spoon.
  5. Bake for 30 minutes or until the topping is browned and crunchy, and the muffins are well risen. Leave to cool slightly in the muffin pan before cooling on a wire rack.

Tip: The muffins will keep well for up to 3 days in an airtight container.