These light, fluffy kabocha squash muffins are, without a doubt, a wonderfully simple recipe. In fact, they are quick to whip up at any time. Moreover, the kabocha squash makes such a lovely change from the usual carrot or pumpkin muffins you see more often. Additionally, with the ginger giving them a spicy kick, these muffins will undoubtedly become your new go-to recipe
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Tools Needed
- Mixing bowl or a stand mixer with the paddle attachment. I prefer to make these muffins by hand because the batter is very easy to make.
- Wooden spoon or spatula
- Grater
- Muffin cases/liners. You can also make your own I found this simple tutorial, check it out here.
- Muffin tins, one should be enough although you may need two.
- Large cookie scoop or spoon.
- Cooling rack
Ingredients for Kabocha Squash muffins
- Kabocha squash or you can also use an acorn type squash as well. It doesn’t need to be precooked before hand for this recipe. It will be grated and then added to the batter just like you would for carrot or zucchini muffins.
- Eggs, Medium or large sized eggs.
- Oil, olive, avocado or grapeseed oils will all work well for this recipe. This is the fat element.
- Sugar, both granulated and demerara are needed. I find blending the two has a perfect sweetness.
- Banana, use a nice ripe banana this will add sweetness and moisture to the muffins. I always have a stash of frozen over ripe bananas in my freezer.
- All purpose white flour, you can use self raising flour just omit the baking powder.
- Baking Powder and Baking soda, also know as bicarbonate of soda
- Ground ginger, the fresher the better I have found you want the most kick.
How to make Kabocha Squash Muffins
Begin by preheating your oven to 375F, 190C
Grate the kabocha squash. I cut the kabocha in half, remove the seeds with a spoon. I then cut it in half again, using a sharp knife I very carefully remove the skin and grate the flesh. You will probably only need a third to a half of a small kabocha squash.
You can bag and freeze any leftover grated squash. Another great option would be to use it for dinner, check out my turkey and kabocha squash bake.
Line your muffin tins with liners start with 12 you can always add more later.
In a mixing bowl add the oil, eggs and sugar beat them all really well. The eggs should be fully incorporated and the sugars should also start to dissolve. It will look a little like caramel.
Add in the squash, banana and buttermilk, give it all a good mix to incorporate fully.
In another small bowl add in the flour, baking powder, baking soda, ground ginger and salt. Give these dry ingredients a good mix then add them to the main mixing bowl with the wet ingredients.
Once all of the ingredient have been mixed together fully use a large cookie scoop or spoon and fill the liners.
Filling the batter up to the top of the cases.
Place the muffin tins into the preheated oven and bake for 25 minutes.
Carefully remove the tin from the oven. Let the muffins cool for around five minute, then place onto a cooling rack to cool down.
Enjoy when still warm. They will store for up to a week in an airtight container.
Ginger Kabocha Squash Muffins
These moist, gingery muffins are so delicious. The kabocha squash makes for a nice change from the typical carrot or pumpkin muffins we tend to see more often.
Ingredients
- 180g (2 lightly packed cups) kabocha Squash (can use any acorn squash) also see note below.
- 1 ripe banana, mashed
- 75g Granulated sugar
- 75g Demerara sugar
- 2 Large eggs
- 100ml Oil, olive, avocado or grapeseed works well
- 250ml (1 cup) Buttermilk (see note)
- 280g White all purpose flour
- 1 1/2 tsp Baking powder
- 1 tsp Baking soda
- 1 heaped tbsp Ground ginger
- pinch salt
Instructions
- Grate the kabocha squash. I cut the kabocha in half, remove the seeds with a spoon. I then cut it in half again, using a sharp knife I very carefully remove the skin and grate the flesh. You will probably only need a third to a half of a small kabocha squash. See note.
- Line the muffin tins with liners start with 12 you can always add more later.
- In a mixing bowl add the oil, eggs and sugar beat them all really well. The eggs should be fully incorporated and the sugars should also start to dissolve. It will look a little like caramel.
- Add in the squash, banana and buttermilk, give it all a good mix to incorporate fully.
- In another small bowl add in the flour, baking powder, baking soda, ground ginger and salt. Give these dry ingredients a good mix then add them to the main mixing bowl with the wet ingredients.
- Once all of the ingredient have been mixed together fully use a large cookie scoop or spoon and fill the liners.
- Filling the batter up to the top of the cases.
- Place the muffin tins into the preheated oven and bake for 25 minutes.
- Carefully remove the tin from the oven. Let them cool for 5 minutes before placing the muffins onto a cooling rack to cool down.
- Serve while they are still warm, not hot.
Preheat oven to 375F, 190C
Store the muffins for up to a week in an airtight container
Notes
You can bag and freeze any leftover grated squash. Another great option would be to cut it into cubes and use it for dinner, check out my turkey and kabocha squash bake.
You can make your own buttermilk by adding 1 tbsp of white vinegar to 1 cup of milk preferably whole milk but any cows milk will work.
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