Kabocha Squash Mini Muffins Recipe

Name: Kabocha Squash Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 (2 pound) kabocha squash, seeded and cut into wedges; 1/2 cup white sugar; 1/4 cup brown sugar; 2 tablespoons canola oil; 1 tablespoon olive oil; 2 eggs; 1/2 teaspoon vanilla extract; 1/2 cup whole wheat flour; 1/2 cup all-purpose flour; 2 teaspoons ground cinnamon; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/8 teaspoon salt; 1/4 cup apple cider

Servings: persons

cooking spray
1 (2 pound) kabocha squash, seeded and cut into wedges
1/2 cup white sugar
1/4 cup brown sugar
2 tablespoons canola oil
1 tablespoon olive oil
2 eggs
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/4 cup apple cider

1
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease lightly with cooking spray.
2
Place kabocha squash skin-side down on the baking sheet.
3
Roast in the preheated oven until fork-tender, 30 to 40 minutes. Cool until easily handled, about 10 minutes. Scoop squash flesh into a food processor; puree until smooth. Discard skin.
4
Reduce oven temperature to 350 degrees F (175 degrees C). Grease 2 mini muffin tins with cooking spray.
5
Stir white sugar, brown sugar, canola oil, and olive oil in a large bowl until smooth. Beat in eggs, 1 at a time. Stir in 3/4 cup pureed squash and vanilla extract.
6
Mix whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Stir gradually into the sugar mixture, alternating with apple cider, until smooth. Pour into muffin tins, filling each cup 3/4 full.
7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: cooking spray, 1 (2 pound) kabocha squash, seeded and cut into wedges, 1/2 cup white sugar, 1/4 cup brown sugar, and more.

Yes, Kabocha Squash Mini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kabocha Squash Mini Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions