Kabocha Squash Mini Muffins

5.0
(4)

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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Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
10 mins
Total Time:
1 hrs 10 mins
Servings:
24
Yield:
4 dozen

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

  • teaspoon salt

  • ¼ cup apple cider

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.

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 (per serving)

80 Calories
2g Fat
14g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 80
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 16mg 5%
Sodium 102mg 4%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 3%
Total Sugars 8g
Protein 2g
Vitamin C 4mg 20%
Calcium 33mg 3%
Iron 1mg 3%
Potassium 23mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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