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    Home » Recipes » Muffins

    Kabocha Squash Muffins

    Published: Oct 28, 2020 / Updated: Jun 14, 2021 by Adelyn

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    Kabocha Squash Muffins made from homemade Kabocha squash puree. The Kabocha has a sweetness to it that just adds flavor to the muffins.

    Recipe Ingredients

    For this recipe, you will need:

    • All-purpose flour
    • Baking powder
    • Salt
    • Nutmeg
    • Cinnamon
    • White sugar
    • Egg
    • Kabocha squash puree
    • Oil
    • Milk

    HOW TO MAKE THIS RECIPE

    1. Preheat convection oven to 400 degrees F.
    2. Line muffin tray with 12 muffin liner cups.
    3. Combine the flour, baking powder, salt, nutmeg, cinnamon, and sugar.
    4. Mix in the egg, squash, oil, and milk. Blend well.
    5. Pour the batter into each muffin cups.
    6. Place the muffin tray in the preheated oven and bake for 15-20 minutes or until a toothpick comes out clean.
    7. Let it cool for at least 10 minutes before serving.

    Tools Needed

    Muffin tray

    12 muffin paper cups

    How to Store

    The Kabocha squash muffins can be kept in the refrigerator for a week or up to 3 months in the freezer.

    What to Serve with

    The muffins can be served with milk or coffee for breakfast. It can also serve as a snack.

    Other Recipes You Might Also Like

    • Blueberry Muffins
    • Mango Muffins
    • Strawberry Muffins

    Recipe

    Kabocha Squash Muffins

    Kabocha Squash Muffins made from homemade Kabocha squash puree.
    5 from 1 vote
    Print Rate Facebook Pin SaveSaved!
    Cuisine: American
    Course: Breakfast
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12 muffins
    Calories: 171kcal
    Author: Adelyn

    Equipment

    • Muffin tray
    • 12 muffin paper cups

    Ingredients

    • 1 ½ cup all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ½ teaspoon nutmeg
    • ½ teaspoon cinnamon
    • ⅔ cup white sugar
    • 1 egg beaten
    • 1 cup kabocha squash puree
    • ⅓ cup oil
    • ½ cup milk
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    Instructions

    • Preheat convection oven to 400 degrees F.
    • Line muffin tray with 12 muffin liner cups.
    • Combine the flour, baking powder, salt, nutmeg, cinnamon, and sugar.
    • Mix in the egg, squash, oil, and milk. Blend well.
    • Pour the batter into each muffin cups.
    • Place the muffin tray in the preheated oven and bake for 15-20 minutes or until a toothpick comes out clean.
    • Let it cool for at least 10 minutes before serving.

    Nutrition

    Calories: 171kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 178mg | Potassium: 69mg | Fiber: 1g | Sugar: 12g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
    Tried this recipe?Mention @seasiderecipes
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    photo of woman wearing turquoise sweater

    Hello, world! My name is Adelyn. I am the writer, recipe developer, and food photographer at Seaside Recipes. I love sharing my recipes with the world.

    More about me →

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