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 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.
- 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.
- 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.
- Sift together the flours, cinnamon, baking soda, ground cloves, nutmeg, allspice and salt.
- 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.
- 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.