Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
10 mins
Total Time:
1 hr 10 mins
Servings:
24
Yield:
4 dozen mini muffins
Ingredients
Directions
Preheat the 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 sugar mixture, alternating with apple cider, until smooth. Pour into prepared 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 Note
You can substitute vanilla bean paste for the extract if preferred. You can also bake the batter in a greased 8-inch square cake pan for 28 minutes.
Nutrition Facts (per serving)
80
Calories
2g
Fat
14g
Carbs
2g
Protein
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