Description

These koginut muffins with hazelnut cardamom crumble are moist, tender, and perfectly spiced! The hazelnut cardamom crumble adds a buttery crunch to the top of the muffins while roasted koginut squash lends a deeply sweet and nutty flavor to the batter. These cozy vegan muffins are perfect for a snack, dessert, or indulgent breakfast and pair well with your favorite hot beverage.

Ingredients

Units Scale

for the muffins

2.5 pounds koginut squash
1 3/4 cups all-purpose flour
1/2 teaspoon sea salt
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup avocado oil (or vegetable oil)
1/2 cup unsweetened oat milk
2/3 cup granulated sugar

for the crumble

3/4 cup all-purpose flour
1/4 cup granulated sugar
4 tablespoons vegan butter, melted
1/2 teaspoon ground cardamom
1/2 cup raw hazelnuts, chopped
Pinch of sea salt

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Instructions

Start by making the koginut puree. Cut the koginut(s) in half from stem to bottom then place cut side down on a parchment lined baking sheet. Roast at 375 degrees for 45-60 minutes or until very tender. Remove and allow to cool until they can be safely handled. Scoop out and discard the seeds and pulp. Separate the flesh from skin. discarding or composting the skin. Puree the flesh with a blender, food processor, or immersion blender until smooth. Allow to cool to room temperature before using in the muffins.

Preheat the oven to 375 degrees and line a standard muffin tin. Add all of the crumble ingredients to a small bowl. Mix until evenly moistened and crumbly in texture. Set aside.

Whisk the flour, salt, baking powder, cinnamon, and nutmeg in a large bowl until combined.

Measure out 1 3/4 cups of koginut puree and add it to a medium-sized bowl with the avocado oil, oat milk, and sugar. Whisk until smooth.

Add the wet ingredients to the dry and mix until just combined. Fill the muffins cups about ¾ full. You will have exactly enough batter for 12 muffins in a standard muffin tin. Divide the crumble topping between each of the 12 muffins, sprinkling it on top. Tap the pan on the counter a few times to help settle the batter then bake in the preheated 375 degree oven for 23-27 minutes or until the crumble topping is golden and a tester inserted into the middle comes out clean.

Cool the muffins in the pan for 5 minutes before moving to a cooling rack. Enjoy warm or allow to cool completely. Store leftovers in an airtight container at room temperature and enjoy within 5 days.

Notes

To cut down on the total time, use one 15-ounce can of pumpkin or butternut squash puree in place of the koginut squash.
If you prefer to make the puree yourself and cannot find koginut squash, you can use an equal amount of butternut squash in its place.
The koginut puree can be made up to 5 days in advance and kept in the refrigerator in an airtight container.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: baked good