Kabocha squash muffins are sweet with a hint of savory. The flavor profile and the recipe are simple. Kids can help make these, and you can feel good about letting them eat it!
If you don't have your kabocha puree yet, take a kabocha half, seeds removed, and slice it into 1 inch thick slices. Place the slices on a microwave safe plate, cover with plastic wrap, and microwave for 3 minutes. Check with fork to test if it's fully soft. If it isn't easy to pierce it with a fork, microwave for another couple of minutes. Remove from microwave, use a spoon to get rid of the peel, and either mash it up until smooth, or push through a sieve.
Preheat oven to 350 degrees F. In a large mixing bowl, using a whisk, cream the butter. Add the oil, mix until thoroughly combined, and then stir in the sugar and vanilla until fully combined.
Stir in the eggs one at a time, mixing well after each addition. Add the flour and baking powder and, using a rubber spatula, stir until just combined (do not over stir!). Add the kabocha puree and fold in until combined, and dry spots are gone.
Line a cupcake tin with 12 cupcake liners, and divide the batter among them. Bake in the oven for about 18-20 minutes, or until a toothpick comes out clean.
Allow to cool for a couple of minutes, and then transfer to a wire rack to cool completely.
Adapted from cookpad (Japanese).