Kabocha Squash Mini Muffins recipe

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Ingredients

cooking spray
1 (2 pound) kabocha squash, seeded and cut into wedges
½ cup white sugar
¼ cup brown sugar
2 tablespoons canola oil
1 tablespoon olive oil
2 eggs
½ teaspoon vanilla extract
½ cup whole wheat flour
½ cup all-purpose flour
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
1 teaspoon baking soda
⅛ teaspoon salt
¼ cup apple cider

Nutrition Info

79.5 calories
carbohydrate: 13.9 g
cholesterol: 15.5 mg
fat: 2.2 g
fiber: 0.9 g
protein: 1.6 g
saturatedFat: 0.3 g
servingSize: -
sodium: 102 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease lightly with cooking spray.

  2. Place kabocha squash skin-side down on the baking sheet.

  3. Roast in the preheated oven until fork-tender, 30 to 40 minutes. Cool until easily handled, about 10 minutes. Scoop squash flesh into a food processor, puree until smooth. Discard skin.

  4. Reduce oven temperature to 350 degrees F (175 degrees C). Grease 2 mini muffin tins with cooking spray.

  5. Stir white sugar, brown sugar, canola oil, and olive oil in a large bowl until smooth. Beat in eggs, 1 at a time. Stir in 3/4 cup pureed squash and vanilla extract.

  6. Mix whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Stir gradually into the sugar mixture, alternating with apple cider, until smooth. Pour into muffin tins, filling each cup 3/4 full.

  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes.

Recipe Yield

4 dozen

Recipe Note

This is a simple yet comforting muffin. Tastes more like a spice cake that will stay moist for days. I make this all throughout the fall when kabocha squash is in season.

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