These coconut kabocha squash muffins are loaded with squash. They are grain-free, paleo, and a great recipe for the winter months.
My kids enjoy the coconut kabocha squash muffins for breakfasts and snacks. They are ideal for bringing to school, because the recipe doesn’t contain nuts (other than coconut). The coconut kabocha squash muffins also store well in the freezer, so you can go ahead to make a large batch.
What is Kabocha?
This Japanese pumpkin has the aroma of the chestnuts, and similar to pumpkin and potato combined in texture. They are denser than butternut squash, therefore if you were to use butternut squash, it would be slightly too wet for the muffins to hold together. For that reason, any squash or pumpkin with too much moisture will likely not work out as a substitute for kabocha here in this recipe.
Cooking Kabocha Squash
My go-to method to cook kabocha squash is using the Instant Pot (this is the model I own). There is additional Instant Pot cooking instructions below. I prefer using Instant Pot, because it’s faster, there is no need to cut through the tough skin of the squash, and you can program the Instant Pot and walk away. Alternatively, you can roast kabocha squash in the oven.
More winter squash and pumpkin recipes you will love:
- Turkey Quinoa Pumpkin Soup (with a Bone Broth Base)
- The Best Paleo Meatballs: Butternut Squash & Beef Meatballs in Marinara
- Maple Roasted Pumpkin (Gluten-Free, Paleo)
- Chinese Pumpkin Cake (南瓜饼)
If you love coconut, check out these recipes:
- Gluten Free Orange Cranberry Coconut Scones
- Coconut Pea Puree + Baked Sole Flowers
- No-Cook Golden Milk Coconut Mango Pudding (Paleo, AIP, GAPS)
Let’s connect on social media! Find me on Facebook, Instagram, YouTube and TikTok. Subscribe to my newsletter for free nourishing recipes and blog updates delivered to your inbox.
Paleo Coconut Kabocha Squash Muffins
Equipment
Ingredients
- 1 cup cooked Kabocha squash additional instructions below for cooking Kabocha squash
- 6 organic eggs
- 1/3 cup maple syrup
- 2 teaspoons cinnamon powder
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup coconut oil melted
- 2/3 cup coconut flour
Instructions
Coconut Kabocha Squash Muffins
- If using uncooked Kabocha squash, see "cooking Kabocha squash in Instant Pot" in the next set of instructions. Alternatively, you can roast Kabocha squash in the oven until tender.
- Pre-heat the oven to 350ºF.
- Add all ingredients into a food processor, blend until the batter is well combined and smooth without any lumps.
- Generously grease a regular muffin pan or line with muffin cup liners. Pour the batter into the muffin pan by evenly dividing the batter into 12 muffin cups. The batter will not fill to the top level of the muffin cups, which will give room for the muffins to rise.
- Place the muffin pan on middle rack of the oven, bake for 25 minutes.
- Remove the muffin pans from the oven. Carefully take out the muffins from the muffin cups. The muffins will keep fresh in the fridge for 2-3 days. You can freeze any extras in the freezer.
Cooking Kabocha Squash in Instant Pot (my favourite method)
- Wash the Kabocha squash clean.
- Place a trivet inside the Instant Pot, fill 2 cups of water for steaming.
- Place the kabocha squash on the trivet. Close the lid and the float valve.
- Program the Instant Pot for steam setting at "high pressure" for 12 to 15 mins, depending on the size of the kabocha squash.
- When cooking is completed, let the Instant Pot naturally release pressure. Open the lid, and remove the Kabocha squash.
- The skin of the kabocha squash is now soft and it should be easy to cut the squash in half. Scoop out and discard the seeds. Peel off the skin. However the skin is edible if you choose to keep it on.
- Keep the amount of cooked flesh needed for the muffins, the rest can be stored in the freezer for months.
Notes
- Kabocha squash is denser and drier than other winter squash and pumpkin varieties. If using butternut squash or pie pumpkin, your muffins may not hold up together using this recipe, due to their moisture level.
Nutrition
This is a great healthy alternative to enjoy fall flavours. The kids thought they were delicious!
Made these last night, albeit with white fleshed sweet potato as it’s difficult to get kabocha here. Turned out perfect. The crumb was light, moist and spongy and the flavour was more towards the savoury than the sweet. The fact that the majority of the sweetness comes naturally from the coconut and the vegetable means they’re not at all sickly, and incredibly moreish. They were really easy to make as everything is just mixed together in the same vessel. Try them for breakfast, or (as i did) with wine ;-)
Thanks!
I love kabocha but never thought to use it in a muffin This looks so good!
I’ve never tried this type of squash , but I do bet it makes the muffins very moist! Pinning to make next week – thanks!
I’ve made courgette (zucchini) muffins but haven’t ventured into other squashes yet. These muffins look delicious!
You have some of my favorite flavors wrapped up in one delicious recipe. I only bake with coconut flour due to diet restrictions, this is a great option for me and my family!
I love love this kind of low allergy recipe, all ingredients we have and use often, and muffins are my fave! Thanks for this! AND kabocha is our favorite winter squash!
These are my favorite type of squash so I know I’ll love this! The texture looks perfect.