Step 1

Preheat the oven to 400°F / 200°C and line a 12-hole muffin tin with muffin cases.

Step 2

Peel and deseed the butternut squash, then chop into small cubes. Steam or microwave them until soft, then puree. You will need 1 cup/250g puree. The rest can be saved for another recipe. Allow it to cool slightly.

Step 3

Whisk the flour, baking powder, cinnamon, ginger and both sugars together in a large mixing bowl.

Step 4

Whisk the butternut squash purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Beat for a minute or so to combine, then gently fold in the chocolate chips.

Step 5

Spoon the mixture into the prepared muffin tray ¾ full and bake for 15 mins until golden and risen and a skewer or toothpick inserted comes out clean.

Step 6

Place the muffins onto a wire rack to cool completely.

Step 7

The butternut squash muffins will keep for 4 days in an airtight container.