Kabocha Squash Muffins

Follow our step-by-step guide on how to make Kabocha Squash Muffins.

1. Step 1

   Begin by preheating your oven to a toasty 425°F (220°C).

2. Step 2

   Prepare a baking sheet by lining it with aluminum foil and giving it a light spritz of cooking spray.

3. Step 3

   Arrange the kabocha squash wedges on the sheet, ensuring the skin side faces down.

4. Step 4

   Roast these vibrant wedges in the oven for 30 to 40 minutes, or until they become tender enough to pierce with a fork.

5. Step 5

   Once done, let them cool for about 10 minutes before you dive in.

6. Step 6

   Carefully scoop out the soft flesh and transfer it to a food processor, blending until you achieve a silky smooth puree.

7. Step 7

   Discard the skin and set the puree aside.

8. Step 8

   Now, lower the oven temperature to a cozy 350°F (175°C) and prepare two mini muffin tins by greasing them with cooking spray.

9. Step 9

   In a large mixing bowl, combine white sugar, brown sugar, canola oil, and olive oil, stirring until the mixture is smooth and inviting.

10. Step 10

    Introduce the eggs one at a time, ensuring to beat well after each addition.

11. Step 11

    Fold in 3/4 cup of the luscious pureed squash along with a splash of vanilla extract.

12. Step 12

    In a separate bowl, whisk together whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt, creating a fragrant blend.

13. Step 13

    Gradually incorporate the dry ingredients into the sugar mixture, alternating with apple cider, until your batter is perfectly smooth.

14. Step 14

    Pour this delightful mixture into the prepared muffin tins, filling each cup about three-quarters full.

15. Step 15

    Bake in the preheated oven for around 10 minutes, or until a toothpick inserted into the center emerges clean, signaling that your mini muffins are ready to shine.

16. Step 16

    Enjoy the warm, comforting aroma as they cool, and savor each bite of this delicious treat!.