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.
Provided by MELANIESAYSHI
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h10m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease lightly with cooking spray.
- 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.
Nutrition Facts : Calories 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, Sodium 102 mg, Sugar 8.1 g
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Frederick Osei Bonsu
[email protected]These muffins are a great way to sneak some vegetables into your diet. They're also a delicious and satisfying snack.
Ahtisham Rahil
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier alternative to traditional muffins.
LaQweisha Lee
[email protected]These muffins are a great make-ahead breakfast or snack. They're also perfect for packing in lunches.
Nergiz Beydullayeva
[email protected]I've never had kabocha squash before, but these muffins were a great introduction. They're sweet and savory at the same time.
Wahid Sher Kaka khel
[email protected]These muffins are so moist and flavorful. I love the addition of nuts and seeds.
Bashir Hk
[email protected]I made these muffins for my kids and they loved them! They're a great way to get them to eat their vegetables.
Aabbas Arain
[email protected]These muffins are a great way to use up leftover kabocha squash. They're also a healthy and delicious snack.
Syedzubair Shah
[email protected]I was pleasantly surprised by how much I enjoyed these muffins. They're not too sweet and they have a nice, hearty texture. I'll definitely be making them again.
Rakesh Mukhiya
[email protected]These muffins are delicious! I love the combination of kabocha squash and spices. They're perfect for a quick breakfast or snack.
bina don
[email protected]I've made these muffins several times now and they always turn out perfectly. They're so easy to make and they're always a crowd-pleaser.
Salmuddin khan bhai
[email protected]These mini muffins were a hit with my family! They're moist, flavorful, and have a beautiful golden crust. I especially love the addition of cinnamon and nutmeg, which gives them a warm and inviting aroma.