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4.84 from 6 votes

Kabocha Squash Vegan Muffins

Dairy-free kabocha squash muffins topped with sweet, salty and cinnamoney chopped pecans!
Prep Time15 minutes
Cook Time20 minutes
Course: Breakfast, Dessert
Servings: 12

Ingredients

Dry ingredients

  • 1¾ cup Whole Wheat Flour specific for bread is preferred
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon Powder
  • ½ tsp Nutmeg Powder
  • ¼ tsp Ginger Powder
  • ¼ tsp Salt

Wet Ingredients

  • 1½ cup Pureed Kabocha Squash any pureed squash will do!
  • ½ cup Oil
  • ¾ cup Sugar
  • ⅔ cup Unsweetened Almond Milk
  • 2 Flax eggs 2 tbsp flax meal + 6 tbsp warm water mixture, mix and let it sit for 15 minutes
  • 1 tsp Vanilla Extract

Topping

  • ⅓ cup Chopped Pecans
  • 1 tsp Cinnamon Powder
  • 1 tsp Sugar
  • 1 tbsp Maple Syrup
  • 1 pinch Salt

Instructions

  • Mix all topping ingredients together and keep it aside.
    topping
  • Preheat the oven on 350°F.
  • First make flax eggs by adding 2 tbsp of flax meal to 6 tbsp of warm water, mix it well and keep it aside.
  • Mix all dry ingredients together and keep it aside.
    dry
  • Combine all wet ingredients together, including 2 flax eggs.
    wet
  • Combine wet and dry mixtures together just until combined.
    batter
  • Divide the batter evenly between the muffin cups and sprinkle the tops with the topping mixture we made earlier.
    unbaked
  • Bake it on 350°F for 20 minutes. Pock it with a toothpick and if the toothpick comes out clean without any uncooked batter on it, that means the muffins are cooked.
    muffins
  • Let it cool down and enjoy with milk, coffee or tea!