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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Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 10 mins
Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

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

  • 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.

  • 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.

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

Cook's Notes:

Substitute vanilla bean paste for the extract if desired.

You can also bake the batter in a greased 8-inch pan for 28 minutes.

Nutrition Facts

80 calories; protein 1.6g 3% DV; carbohydrates 13.9g 5% DV; fat 2.2g 3% DV; cholesterol 15.5mg 5% DV; sodium 102mg 4% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/18/2018
These are excellent. I accidentally used apple cider vinegar instead of apple cider - an ingredient not available in my area- but I only used about 1.5 tbsp. Oops. Anyway, these are delicious! Read More
(3)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/17/2018
These are excellent. I accidentally used apple cider vinegar instead of apple cider - an ingredient not available in my area- but I only used about 1.5 tbsp. Oops. Anyway, these are delicious! Read More
(3)
Rating: 5 stars
01/21/2019
Tasty recipe. We sub’d out all-purpose and whole wheat flours for almond and spelt (what we had in pantry). Reduced sugar by two tablespoons. Used apple cider vinegar (what we had) instead of apple cider, 1/4 cup as recipe noted, and came out fine. Overall muffin was super light and sweet enough. Recommend not using muffin cup liners are there is less to eat! These are inhaled four to five at a time! Read More
(2)
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