Squash and Cinnamon Muffins with Zesty Frosting

These little bites of heaven are quick, easy and contain far less sugar than you think, which make them perfect for everyday treats, lunchboxes (maybe leave out the frosting) and celebrations.

Squash and Cinnamon Muffins with Zesty Frosting

Perfect for everyday treats, lunchboxes and celebrations.
Servings 12 large muffins
Cook Time 20 mins


  • 200 g finely grated squash (carrot works too)
  • 4 eggs
  • 175 ml olive oil
  • 300 g plain flour
  • 175 g light brown sugar
  • 2 heaped tsp baking powder
  • 1 tsp cinnamon

For the Frosting

  • 100 g cream cheese
  • 100 g sour cream
  • 30 g icing sugar
  • 1 orange or clementine zest finely grated


  • Preheat oven to 170 C or 160C fan
  • MIx all the ingredients for the muffins together andspoon into muffin cases or a non-stick muffin tray.
  • Bake for 15-20 mins until golden and springy to the touch.
  • Turn out and allow to cool.
  • Mix together the frosting ingredients and spoon over the muffins
  • Sprinkle a little zest over the muffins.


The secret is in the frosting- just cream cheese, softened with sour cream with a tablespoon of icing sugar to sweeten and grating of orange zest on the top. The petals are just for decoration!
For those of you who are parents looking for healthy optionswith which to fill little lunchboxes, these are great – reduce the sugar evenfurther and add a handful of raisins. Swap the white flour for wholemeal and hold the frosting – maybe just dust with a little icing sugar.
Course: Sweet Treats
Keyword: Bakery, Quick & Easy, Seasonal, Squash, Sweet Treats, Vegetarian

Did you make this recipe?

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