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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Mommy Gee
[email protected]These muffins were a bit too dense for my taste. I think I'll try a different recipe next time.
Ahmad Albondogji
[email protected]I'm not a big fan of squash, but these muffins were surprisingly good. I'll definitely be making them again.
Ace Robson
[email protected]These muffins are so versatile. I've made them with different types of squash and they're always delicious.
Raheem Bxo
[email protected]I made these muffins for a party and they were a huge hit! Everyone loved them.
Vivian Ezinne
[email protected]I tried these muffins with almond flour instead of all-purpose flour and they turned out great! They're a delicious and healthy snack.
hamza ssengabi
[email protected]These muffins are a great way to use up leftover kabocha squash. They're easy to make and taste delicious. I especially love the streusel topping.
Dildar Jan
[email protected]These muffins were a disappointment. They were dry and bland. I won't be making them again.
Nikki Ledbetter
[email protected]Not bad, but a bit too sweet for my taste. I think I'll try reducing the amount of maple syrup next time.
Rowhan Pariyar
[email protected]I've made these muffins several times now and they're always a hit. They're moist, fluffy, and have a wonderful flavor. I love that they're made with wholesome ingredients too.
Janeth Sweeney
[email protected]5 stars! These muffins are moist, flavorful, and so easy to make. The perfect fall treat.
Kassidi Fray
[email protected]Easy to make and absolutely delicious! My family devoured these muffins in no time. Definitely a keeper recipe.
Ramesh Kachhi
[email protected]Scrumptious kabocha squash muffins! The texture was moist and fluffy, with a delightful hint of sweetness from the squash. I loved the addition of maple syrup and cinnamon, which complemented the squash perfectly.