For a richer flavor, try using maple syrup instead of brown sugar. A dash of nutmeg or cloves can enhance the warm spice profile. These muffins freeze well, making them perfect for batch baking.
Kabocha Squash Mini Muffins
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 10 mins
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SERVING24 People
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VIEWS12
These delightful mini muffins capture the essence of autumn with their warm spices and the subtle sweetness of kabocha squash. More than just a muffin, they evoke the comforting flavors of spice cake, boasting a moist texture that lasts for days. Perfect for a fall treat, these muffins are easy to make and even easier to enjoy.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol16 mg
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Fiber1 g
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Protein2 g
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Saturated Fat0 g
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Sodium102 mg
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Sugar8 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly grease with cooking spray. (5 minutes)
02
StepPlace kabocha squash skin-side down on the prepared baking sheet. (2 minutes)
03
StepRoast in the preheated oven until the squash is fork-tender. (30-40 minutes). Let cool until easily handled. (10 minutes). Scoop the squash flesh into a food processor and puree until smooth. Discard the skin. (10 minutes)
04
StepReduce oven temperature to 350 degrees F (175 degrees C). Grease two mini muffin tins with cooking spray. (5 minutes)
05
StepIn a large bowl, stir together the white sugar, brown sugar, canola oil, and olive oil until smooth. (3 minutes). Beat in the eggs one at a time. (2 minutes). Stir in 3/4 cup of the pureed squash and vanilla extract. (2 minutes)
06
StepIn a separate bowl, mix together the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt. (3 minutes). Gradually stir the dry ingredients into the sugar mixture, alternating with the apple cider, until just smooth. (5 minutes). Pour the batter into the prepared muffin tins, filling each cup about 3/4 full. (5 minutes)
07
StepBake in the preheated oven until a toothpick inserted into the center comes out clean. (10 minutes)
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Onie Turneroconnell
Jun 30, 2025These are so much healthier than store-bought muffins. I feel good about feeding them to my family.
Felicity Welchkozey
Jun 27, 2025I substituted pumpkin puree for the kabocha squash, and they turned out great.
Aletha Konopelski
Jun 21, 2025These muffins are amazing! So moist and flavorful.
Abel Willms
Jun 20, 2025I will definitely be making these again!
Adolfo Kuphal
Jun 20, 2025The recipe was easy to follow, and the muffins came out perfectly.
Kavon Krajcik
Jun 17, 2025I added a streusel topping for extra sweetness and crunch. Delicious!
Edna Mosciski
Jun 17, 2025I made these with my kids, and they loved helping. A perfect fall activity!
Johnson Fritsch
Jun 16, 2025These are the best muffins I have ever made!