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 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

Kabocha Squash Muffins

Kabocha Squash Muffins made from homemade Kabocha squash puree.

5 from 1 vote

Print Pin Rate

Cuisine: American

Course: Breakfast

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 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

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