Winter Squash and Molasses Muffins

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Reminiscent of pumpkin molasses bread, these muffins aren’t as sweet, although they can be sweetened with extra molasses or sugar.


  • 2 pounds kabocha squash (cut in large pieces)
  • 1 cup (140 grams) whole-wheat pastry flour
  • 1 cup (135 grams) flour, unbleached (all-purpose)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon (ground)
  • ½ teaspoon nutmeg (ground)
  • ¼ teaspoon allspice (ground)
  • ⅛ teaspoon cloves (ground) (2 cloves)
  • ½ teaspoon salt
  • 2 large eggs
  • ⅓ cup raw brown sugar (such as turbinado) (otherwise packed light brown sugar)
  • ⅓ cup blackstrap molasses
  • ¼ cup canola oil
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • ½ cup walnuts

Nutritional Information

  • Nutritional analysis per serving (12 servings)
    221 calories; 4 grams protein; 6 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams trans fat;37 grams carbohydrates; 3 grams dietary fiber; 15 grams sugars; 31 milligrams cholesterol; 241 milligrams sodium

The information shown is only an estimate based on the available ingredients and specified preparation. This should not take the place of a professional nutritionist’s advice.


  1. Preheat oven to 425 degrees. Take foil and line a sheet pan, then lightly oil. Brush each squash with a bit of oil. Place skin side down on the baking sheet, and roast for 20 minutes. Use tongs to turn each piece of squash over. Roast for an additional 20-30 minutes – the squash should be soft enough to pierce the skin with a paring knife’s tip. Take out of oven and let cool before peeling away the skin. In a mortar and pestle or food processor, purée the squash. You should be left with 1 cup of purée.
  2. Place a rack in the middle, and lower oven heat down to 375. Butter or oil your muffin tins, and if desired, line their bottoms with parchment paper.
  3. Sift together the flours, cinnamon, baking soda, ground cloves, nutmeg, allspice and salt.
  4. Beat together your eggs & sugar. Next, beat in the molasses, puréed squash, buttermilk, oil, and vanilla. Hastily beat in the flour before folding in the walnuts.
  5. Spoon the mixture into muffin tins, then place in the oven. Bake until the muffins have risen, and a tester comes out cleanly – roughly 20-22 minutes. Allow the muffins to cool in their tins for approx. 15 minutes, before turning out onto a rack where they can cool down completely.


  • Prepare in advance: These muffins remain fresh-tasting and moist for a couple days, and will also freeze well.