Step 1

Heat oven to 400 degrees. Lightly grease or line a 12-cup muffin pan.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Let muffins cool in the pan for 10 minutes before transferring to a wire rack cool completely.