Kabocha Squash Muffins

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 Kabocha Squash Muffins:

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

Kabocha Squash Muffins

Adelyn Osterhout

Kabocha Squash Muffins made from homemade Kabocha squash puree.

5 from 1 vote

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Breakfast

Cuisine American

Servings 12 muffins

Calories 171 kcal

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

Keyword kabocha squash muffins, kabocha squash puree

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