• Laura

Kabocha Squash Muffins




An easy and delicious recipe made with kabocha squash leftovers! Kabocha squash is so sweet and delicious and it steps into the role of the main dessert star so effortlessly. Paired with some delicious spices like cinnamon and ginger it makes a wonderful and quick winter muffin. Simpy puree your leftover baked kabocha squash in a food processor until it turns into a puree and you're ready to make these muffins in no time!


One important thing to note: since I am trying to limit any additional sugar in my recipes, I've used only a very small amount of sugar for these muffins. However, I advise that you sweeten the batter to your own desires and liking. Since the kabocha squash is very sweet on its own, if you do not like/need a lot of sweetness in your baked goods, you could follow the amount of sugar I used. Otherwise, sweeten it up a little bit more! :)



Ingredients:

2 eggs

1 tsp dark muscovado sugar* (see note above)

300 gr kabocha squash puree

100 gr rice flour

60 gr potato starch

1 tsp baking powder

1 tsp cinnamon

1 cm fresh ginger

Pumpkin seeds


Instructions:

1. Place the eggs and the sugar to the bowl and whisk until the sugar lumps dissolve.


2. Add the squash puree and combine.


3. Whisk in the rice flour, potato starch and baking powder.


4. Peel and finely mince around one cm of ginger and add it to the bowl, along with the cinnamon. Mix everything well.


5. If using metal muffin molds, grease them beforehand. If you are using silicone ones, you can skip this step.


6. Fill your muffin molds and use a spatula to smooth out the tops. Add some pumpkin seeds on top of each muffin.


7. Preheat the oven to 180 degrees Celsius. If you’re using individual silicone molds, place them in a bigger baking pan or tray. Heat up some water in a kettle, and add the water to the outer tray before placing the muffins in the oven. If you’re using a metal tray, take a small ramekin and fill it with preheated water and add to the oven with the muffins. I find that the added steam helps when baking gluten free goods.


8. Bake for around 20 minutes, and let them cool down (at least) a bit before eating. Bon appetit!

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