These tender muffins are packed with Kabocha puree and warm spices, then finished with a crunchy pecan crumble. Great for breakfast, lunch boxes or coffee breaks.
Prep: 15 minutes | Cook: 22 minutes | Serves: 12 muffins
Ingredients
- 1 1/2 cups Kabocha puree
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1/4 cup milk
- Topping: 1/3 cup chopped pecans, 2 tablespoons brown sugar, 1 tablespoon flour, 1 tablespoon melted butter
Instructions
- Heat the oven to 375°F and line a 12 cup muffin pan.
- Whisk the flour, baking soda, baking powder, salt and spice in a bowl.
- In a large bowl, whisk the Kabocha puree, brown sugar, oil, eggs and milk.
- Fold the dry ingredients into the wet just until combined, then divide the batter among the cups.
- Mix the topping ingredients and sprinkle over each muffin.
- Bake 20 to 22 minutes, until a toothpick in the center comes out clean. Cool 5 minutes in the pan.
Farm Tip
Kabocha is naturally sweeter than most pumpkins, so you can cut the sugar by a quarter and still have a sweet muffin.
Order Your Kabocha from Kabocha Squash Farms. Every recipe here starts with Kabocha grown in the rich black dirt of Pine Island, New York. Call (845) 772-1528 or send us an inquiry for retail or wholesale orders. We truck orders anywhere, or you can pick up at the farm.
