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.
- Serves: 4 persons
- cooking spray
- 1(2 pound) kabocha squash, seeded and cut into wedges
- ½cup white sugar
- ¼cup brown sugar
- 2tablespoons canola oil
- 1tablespoon olive oil
- ½teaspoon vanilla extract
- ½cup whole wheat flour
- ½cup all-purpose flour
- 2teaspoons ground cinnamon
- 1½ teaspoons baking powder
- 1teaspoon baking soda
- ⅛teaspoon salt
- ¼cup apple cider
Step 1Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease lightly with cooking spray.
Step 2Place kabocha squash skin-side down on the baking sheet.
Step 3Roast 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 4Reduce oven temperature to 350 degrees F (175 degrees C). Grease 2 mini muffin tins with cooking spray.
Step 5Stir 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 6Mix 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.
Step 7Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes.