Kabocha Squash Mini Muffins

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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 80 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Step 6

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.

Step 7

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.