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Kabocha Squash Mini Muffins
Kabocha Squash Mini Muffins
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Seasonal cinnamon-spiced kabocha mini muffins for a comforting treat. Easy to make.
Ingredients:
  • cooking spray
  • 1 (2 pound) kabocha squash, seeded and cut into wedges
  • 0.5 cup white sugar
  • 0.25 cup brown sugar
  • 2 tablespoons canola oil
  • 1 tablespoon olive oil
  • 0.5 teaspoon vanilla extract
  • 0.5 cup whole wheat flour
  • 0.5 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.125 teaspoon salt
  • 0.25 cup apple cider
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and give it a light coat of cooking spray.
  • Arrange the kabocha squash with the skin facing down on the baking sheet.
  • Roast in the preheated oven for 30 to 40 minutes until fork-tender. Allow to cool for about 10 minutes until easily handled. Transfer roasted squash flesh to a food processor and puree until smooth. Discard the skin.
  • Lower the oven temperature to 350 degrees F (175 degrees C) and generously grease 2 mini muffin tins with cooking spray.
  • Combine white sugar, brown sugar, canola oil, and olive oil in a large bowl, mixing until smooth. Add eggs one at a time, then mix in 3/4 cup pureed squash and vanilla extract.
  • In a bowl, blend whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt. Gradually mix this into the sugar mixture along with apple cider until smooth. Fill muffin tins 3/4 full with the batter.
  • Bake in the oven until a toothpick inserted in the center comes out clean, around 10 minutes.

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