Ingredients
24
24 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 24 servings
- Calories: 80
- Carbohydrate: 14g
- Fat: 2g
- Fiber: 1g
- Protein: 2g
- Sugar: 8g
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