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Kabocha Squash Muffins
Kabocha Squash Muffins made from homemade Kabocha squash puree.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
12
muffins
Calories:
171
kcal
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
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:
171
kcal
|
Carbohydrates:
25
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
15
mg
|
Sodium:
178
mg
|
Potassium:
69
mg
|
Fiber:
1
g
|
Sugar:
12
g
|
Vitamin A:
168
IU
|
Vitamin C:
1
mg
|
Calcium:
58
mg
|
Iron:
1
mg