Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes Kabocha Squash Mini Muffins 5.0 (4) 3 Reviews 5 Photos This is a simple yet comforting muffin. Tastes more like a spice cake that will stay moist for days. I make this all throughout the fall when kabocha squash is in season. Submitted by MELANIESAYSHI Published on June 19, 2020 Save Rate Print Share Close Add Photo 5 5 5 Prep Time: 20 mins Cook Time: 40 mins Additional Time: 10 mins Total Time: 1 hr 10 mins Servings: 24 Yield: 4 dozen Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients cooking spray 1 (2 pound) kabocha squash, seeded and cut into wedges ½ cup white sugar ¼ cup brown sugar 2 tablespoons canola oil 1 tablespoon olive oil 2 eggs ½ teaspoon vanilla extract ½ cup whole wheat flour ½ cup all-purpose flour 2 teaspoons ground cinnamon 1 ½ teaspoons baking powder 1 teaspoon baking soda ⅛ teaspoon salt ¼ cup apple cider Directions Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease lightly with cooking spray. Place kabocha squash skin-side down on the baking sheet. 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. Reduce oven temperature to 350 degrees F (175 degrees C). Grease 2 mini muffin tins with cooking spray. 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. 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. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes. Cook's Notes: Substitute vanilla bean paste for the extract if desired. You can also bake the batter in a greased 8-inch pan for 28 minutes. I Made It Print Nutrition Facts (per serving) 80 Calories 2g Fat 14g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 80 % Daily Value * Total Fat 2g 3% Saturated Fat 0g 2% Cholesterol 16mg 5% Sodium 102mg 4% Total Carbohydrate 14g 5% Dietary Fiber 1g 3% Total Sugars 8g Protein 2g 3% Vitamin C 4mg 4% Calcium 33mg 3% Iron 1mg 3% Potassium 23mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.