I'm so excited to share this Kabocha Squash Corn Muffin recipe with you! These muffins are vegan, gluten-free, oil-free, nut-free, refined sugar-free, and salt-free. I know -- they sound disgusting! But, I promise that they are super yummy!!!
You can eat them with chili! You can have them with tea! Enjoy them at merienda! Eat them for breakfast, if that's how you like to start the day! Here's the story behind my delicious, versatile muffins!
Why did I make these muffins?
You guys already know how much I love my CSA, Green Valley Community Farm! They provide me with the yummiest produce! Two of my favorite things they offer are their delicious selection of winter squash and cornmeal! I wanted to combine them into a fall-rrific snack! I am still looking forward to the cornmeal, but I wanted to make sure that I had a worthy recipe ready for when it comes! I am sure I did it! These turned out so yummy!
Exterior: Crispy, a little crunchy from the cornmeal
Interior: Light and fluffy! Soft!
Are they good or good for me?
Yes! And yes! They are soooooo yummy and they are good for you! They are mostly made of squash, cornmeal and garbanzo flour -- all things that are good for you! They are low in fat, since I didn't use any oil or nuts! The kabocha squash is so sweet you can use very little sweetner, or omit altogether!
What makes this recipe awesome:
There is enough fat provided by the garbanzo flour and soy milk to keep these muffins from seeming dry. Combine that with the luxurious creaminess of the kabocha squash and you will not miss the oil.
I use two leaveners to help boost these gluten-free beauties to proper muffin heights! The baking powder will activate once heated and the baking soda will react with the vinegar I add to my wet ingredients!
Here's how I made them:
1. I roasted a kabocha squash.
This time of year, I find myself roasting lots of squash, even if I don't have any plans for it. (Thanks to Mitch Hedberg for the handy tip!) For this one, I roasted it cut side down on a baking sheet in a 425 degree oven.
I put one cup of it to the side:
2. I measured out all of my dry ingredients in a large mixing bowl and put it to the side.
To make 12 muffins I usually end up using a recipe that calls for 2 cups of flour. For these muffins I used a cup of cornmeal, because they're kabocha squash CORN muffins.
You'll need one more cup of flour. I often use nut flour in oil-free baking, but I wanted to keep these nut-free because I had a feeling they would taste yummy with peanut butter. I like to use a half a cup of garbanzo flour for fat, fiber, and a really nice texture. More might make it taste a little bean-y. And then, it's up to you what you want to use for the other half a cup. You can use oat, buckwheat, sorghum, or a gluten-free blend.
I added baking soda AND baking powder, for extra leavening oomph!
3. I measured out all of my wet ingredients:
First I put a tablespoon of vinegar into a two-cup measuring cup. Then, I add plant milk up to the 1-cup line. I had this Filipino sugar cane vinegar, so I used that. You can use whatever vinegar you have, like white, apple cider, etc. I like to combine soy and oat for creaminess and sweetness.
Then, I added 3 tablespoons of maple syrup. This made the muffins sweet enough to call dessert, but if you like it extra sweet you can add more. The kabocha squash is so sweet, though, I might omit it next time! You can also substitute date paste for the maple syrup.
4. I added my kabocha squash.
And then I stirred it all together. I couldn't help tasting it at this stage. It was so pumpkin-y and delicious!
5. I combined my dry and wet ingredients!
Oh, it's starting to come together!. You should start working quickly. The baking soda and vinegar will react once they meet, and you want to take advantage of all of their bubble-making power!
6. I stirred it all up and then spooned it all into non-stick muffin tins.
I used to think that you had to rub oil all over muffin tins, but it turns out that you don't. I use non-stick ones. You probably do, too, since I never see non non-stick muffin tins in the stores. You might have to soak them for a while and use some elbow grease when you wash them, but it's not that big of a deal..
Penny-pinching Panda: I always have to cut my parchment paper to fit my petite sheet pans. I like to cut those strips into circles to line my muffin tin. It definitely makes it easier to pop them out if you're not using muffin liners.
7. I baked them!
I baked these for about 20 minutes total. I started them off in a 425 degree oven for 5 minutes and then turned the oven down to 375 for the remaining 15 minutes. I think they rise a little more and get a nice crunch on the outside from the hot start!
Oh! I also ended up sprinkling some pumpkin seeds on the muffins at the last minute. I think they look great!
These muffins were soooo yummy with chili!
And they were scrumptious with peanut butter and additional roasted kabocha squash!
I hope you try my recipe! I know I'll be making these all fall and winter long!
Kabocha Squash Cornmeal Muffins!!!
1 cup mashed roasted kabocha squash
1 cup plant milk (I used a combo of soy and oat)
1 Tbsp vinegar
3 Tbsp maple syrup or 4 Tbsp date past
1 cup cornmeal
0.5 cup garbanzo flour
0.5 cup gluten-free flour blend
1 tsp baking soda
1 tsp baking powder
Preheat oven to 425 degrees. Line muffin tin with liners if using.
Combine dry ingredients in a large mixing bowl.
Now it's time for the wet ingredients. Put 1 Tablespoon of vinegar in a two cup measuring cup. Fill to one cup line with plant milk. Add maple syrup. Add mashed kabocha squash.
Combine wet and dry ingredients.
Spoon muffin batter into muffin tins. I made 12 muffins. Top with pumpkin seeds, if you want to!
Bake for 5 minutes at 425 degrees. Lower heat to 375 degrees and bake for an additional 15 minutes.
Let muffins cool and enjoy! They keep really well! Toast them up the next day!