Kabocha squash isn’t just for the dinner table. The nutty sweetness is perfect for adding to baked goods, which also gives your treats a nutritional boost. The possibilities seem endless for what you could add kabocha to in a sweet treat. Whatever baked goodness you can add pumpkin to, try swapping it out for kabocha.
These whole wheat muffins are a great mix of baked good and good for you. By using whole wheat flour and unsweetened applesauce instead of white sugar, this muffin keeps the focus on whole foods and less processed ingredients. The squash and applesauce combination also make this muffin moist and indulgent.
If you want to jazz this simple muffin up, throw in some chopped nuts (maybe walnuts, after seeing this week’s Small Fact Friday) or dark chocolate chips.
This recipe only calls for 3/4 cups of kabocha, which can present itself as a fun opportunity. If you bought only a half of a squash, roast it, get the 3/4 cup you need, and then snack on the rest or use it as a side. If you bought a whole squash, you can roast half, and then use the other half for a completely different meal. I did the second approach, and you can see what I made with the second half next week. Let me know what you use the other half of your kabocha squash in the comments section or on Twitter.
Want more Kabocha dishes from this series? You can find them here:
Nutrition DL: Kabocha Squash
Stuffed Kabocha Squash with Sriracha Yogurt Dressing
Sweet & Smoky Mashed Kabocha
- 1 1/2 cups whole wheat flour
- 1/2 cup packed brown sugar
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. allspice
- 1/4 tsp. ginger
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 large eggs
- 3/4 cup kabocha squash, roasted and pureed
- 2/3 cup unsweetened applesauce
- 1/2 cup vegetable oil
Preheat oven to 350.
In a large bowl. Combine whole wheat flour, sugar, spices, baking powder and baking soda in a large mixing bowl. Once throughly mixed together, add eggs, kabocha, applesauce, and oil. Stir until wet and dry ingredients are fully combined.
With a spoon or ice cream scoop, fill 12 paper-lined muffin cups to the top.
Bake for 20-22 minutes or until a toothpick comes out clean when inserted. Cool a bit in muffin pan, then transfer to a wire rack to cool.
Adapted from The Comfort of Cooking
i made these, and they weren’t good. need more sugar.
Hi Alissa! Sorry you didn’t like these muffins! You can try adding some honey or maple syrup to them if you make them again. Or try a sweetened applesauce.