By Martha Rose Shulman
- Total Time
- 2 hours 15 minutes
- Rating
- 4(111)
- Notes
- Read community notes
These moist muffins are reminiscent of pumpkin molasses bread, but they aren’t as sweet (though you can add more sugar or molasses if you want them to be sweeter)
Featured in: Winter Squash, Five Ways
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Ingredients
Yield:1 dozen large muffins, 18 smaller muffins
- 2pounds kabocha squash, cut in large chunks
- 1cup (140 grams) whole-wheat pastry flour
- 1cup (135 grams) unbleached all-purpose flour
- 1teaspoon baking soda
- 1teaspoon ground cinnamon
- ½teaspoon ground nutmeg
- ¼teaspoon ground allspice
- ⅛teaspoon ground cloves (2 cloves)
- ½teaspoon salt
- 2large eggs
- ⅓cup raw brown sugar (turbinado) or packed light brown sugar
- ⅓cup blackstrap molasses
- ¼cup canola oil
- ½cup buttermilk
- 1teaspoon vanilla extract
- ½cup walnuts
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
247 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 15 grams sugars; 5 grams protein; 238 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat the oven to 425 degrees. Line a sheet pan with foil and lightly oil the foil. Brush the squash with a small amount of oil. Place on the baking sheet skin side down. Roast for 20 minutes and use tongs to turn the pieces of squash over. Roast for 20 to 30 minutes more, until the squash is soft enough that you can pierce the skin with the tip of a paring knife. Remove from the heat and allow to cool, then peel away the skin. Purée in a food processor or a mortar and pestle. You should have about 1 cup of purée
Step
2
Turn the oven down to 375 degrees with a rack in the middle. Oil or butter muffin tins and line the bottoms with parchment if desired
Step
3
Sift together the flours, baking soda, cinnamon, nutmeg, ground cloves, allspice and salt
Step
4
Beat together the eggs and sugar. Beat in the molasses, oil, buttermilk, puréed squash, and vanilla. Quickly beat in the flour and fold in the walnuts
Step
5
Spoon into the muffin tins and place in the oven. Bake 20 to 22 minutes, until the muffins have risen and a tester comes out clean. Let the muffins cool in the tins for 15 minutes, then turn out onto a rack to cool completely
Tip
- Advance preparation: These will remain moist and fresh-tasting for a couple of days. They freeze well
Ratings
4
out of 5
111
user ratings
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Cooking Notes
Laura G.
About to make these again, because I like them, but just here to register a mild objection that it doesn't make much sense to label a muffin "healthy." I get it; they have healthier ingredients than some other muffins (whole wheat instead of white flour, mineral-laden molasses, vitamin-rich squash), but a muffin *is not* a "healthy" food. It's healthiest not to kid ourselves!
me
I make these muffins all the time. First time I made them, I followed the recipe exactly as is minus subbing almond milk yogurt for the buttermilk. Now I just use whatever leftover squash I have around- pumpkin, butternut, etc. Good every time
ktr
I made this gluten and lactose free with chickpea flour and oat milk. It was fat free oat milk, so I splashed (2 tsp?) extra oil in and added a tsp of apple cider vinegar to help them rise (acid for the baking soda). I also used sunflower instead of canola oil. Came out well!
susan g
look at the top of the recipe: 12 large, 18 smaller
Tracy
I ‘veganized’ this recipe using cashew milk / vinegar for the buttermilk and subbing for the egg. Used a combination of kabocha squash and leftover pumpkin purée. Very moist and flavorful. The level of sweetness is perfect (i.e., not very sweet). Will definitely make again.
JL
— Used 1/4 c turbinado sugar (instead of 1/3)— Added raisins with the nuts— Added ~1/4 t. ginger powder
Louise
Do you only need 1 cup of purée? The Ingredient list says 2 lbs of squash chunks. I am using spaghetti squash and will use 1 cup.
Christa
Why does the photo show a butternut squash, but the recipe calls for kabocha?
Jean
The photo is a butternut squash but the recipe calls for kabocha. Assume either or even sweet potatoes will do?
great as a loaf
Used blender to make squash purée, then added all liquid ingredients into the blender w pulses. Poured this into the dry mix. Then walnuts. Super easy. Added ginger powder. Might add crystallised ginger next time? Baked as a loaf, took nearly an hour.
Cara
Made as a loaf and added an apple - very nice for a snacking or tea cake! Not too sweet, and very moist!
ktr
I made this gluten and lactose free with chickpea flour and oat milk. It was fat free oat milk, so I splashed (2 tsp?) extra oil in and added a tsp of apple cider vinegar to help them rise (acid for the baking soda). I also used sunflower instead of canola oil. Came out well!
me
I make these muffins all the time. First time I made them, I followed the recipe exactly as is minus subbing almond milk yogurt for the buttermilk. Now I just use whatever leftover squash I have around- pumpkin, butternut, etc. Good every time
Joe Yardley
The recipe says kabocha, but the picture has butternut squash in it? @Martha Rose Shulman which should I use?
Carrie
I used 1 c. pumpkin purée instead of squash; no other substitutions. These so are delicious and moist! This recipe is going into the permanent rotation.
Jilbers
Made these yesterday and added 1/2 cup of brown sugar verses 1/3 cup. I used a red curry squash as a replacement and the muffins turned out delicious. Will be making these again, and may try using ground flax as a egg substitute.
Laura G.
About to make these again, because I like them, but just here to register a mild objection that it doesn't make much sense to label a muffin "healthy." I get it; they have healthier ingredients than some other muffins (whole wheat instead of white flour, mineral-laden molasses, vitamin-rich squash), but a muffin *is not* a "healthy" food. It's healthiest not to kid ourselves!
KP
Glad I only made half the recipe because I wasn’t a big fan of these. They could have been a bit sweeter, and personally, I didn’t really care for the whole wheat. The flavor was nice and strong from the spices though, and they had good texture.
Laura G.
Very good. Despite my larder- and taste-dictated substitutions (boiled sweet potato for baked squash; yogurt for buttermilk; ginger, which I love, for allspice, which I don't), these came out moist and light. The dark brown color is lovely.
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