Kabocha Squash Mini Muffins

• cooking spray
• 1 (2 pound) kabocha squash, seeded and cut into wedges
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 2 tablespoons canola oil
• 1 tablespoon olive oil
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup apple cider

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease lightly with cooking spray.
2. Place kabocha squash skin-side down on the baking sheet.
3. Roast in the preheated oven until fork-tender, 30 to 40 minutes. Cool until easily handled, about 10 minutes. Scoop squash flesh into a food processor; puree until smooth. Discard skin.
4. Reduce oven temperature to 350 degrees F (175 degrees C). Grease 2 mini muffin tins with cooking spray.
5. Stir white sugar, brown sugar, canola oil, and olive oil in a large bowl until smooth. Beat in eggs, 1 at a time. Stir in 3/4 cup pureed squash and vanilla extract.
6. Mix whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Stir gradually into the sugar mixture, alternating with apple cider, until smooth. Pour into muffin tins, filling each cup 3/4 full.
7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 10 minutes.

cooking spray, kabocha squash, white sugar, brown sugar, canola oil, olive oil, eggs, vanilla, whole wheat flour, allpurpose, ground cinnamon, baking powder, baking soda, salt, apple cider

Taken from www.allrecipes.com/recipe/254951/kabocha-squash-mini-muffins/ (may not work)