breakfast

Koginut Muffins with Hazelnut Cardamom Crumble (vegan)

January 10, 2025 By Courtney West 1 Comment

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 these 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.

I found my new favorite winter squash last year: the koginut! This gorgeous squash was developed by the talented folks over at Row 7 Seed Co. It looks like a beautiful, frosty pumpkin and has the sweetest, nuttiest flavor. When roasted, the flesh is super buttery and is the most gorgeous shade of orange. I started experimenting with koginut squash last year after finally getting my hands on some at my local Whole Foods so I am super excited to be able to share this muffin recipe with you!

Grab These Ingredients

Koginut Squash — you’ll need about 2.5 pounds (roughly 2 medium squash) to yield enough puree for the recipe. For substitutions, see below.
All-Purpose Flour — you’ll use flour for both the muffins and the crumble. I haven’t tested these with a gluten free flour blend so if you do, let me know how it goes down in the comments!
Sea Salt — helps season and balance all of the flavors so don’t skip it! I like to use a fine grain sea salt but you can also use kosher salt.
Baking Powder — since these muffins are vegan and there are no eggs, we need a little extra baking powder than normal (1 whole tablespoon) to help with the rise.
Cinnamon, Nutmeg, and Cardamom — ground cinnamon and nutmeg will add cozy warmth to the muffins while cardamom will flavor the crumble.
Avocado Oil or Vegetable Oil — avocado oil or vegetable oil will keep the crumb of these muffins nice and moist. You can use either depending on your preference!
Oat Milk (or other plant milk) — the milk helps thin the batter a bit so you can use any unflavored and unsweetened plant milk you like. I used oat because it is what I typically have on hand.
Granulated Sugar — sweetens both the muffins and the crumble. If you’re vegan, make sure to use a sugar that is labeled as vegan-friendly.
Melted Vegan or Regular Butter — adds flavor and moisture to the crumble topping. If you’re using vegan butter, make sure it’s the kind in a block or sticks made for baking rather than the spread sold in tubs.
Hazelnuts — give the crumble topping a beautiful nutty flavor that pairs well with both the cardamom and the koginut squash. I recommend using raw/unroasted hazelnuts since they will be toasted during baking. Don’t have hazelnuts? Use an equal amount of walnuts or pecans.

What is Koginut Squash?

Koginut squash is a cross between a butternut and a kabocha squash. It has a sweet and nutty flavor with a smooth texture that is perfect for roasting. In appearance, it resembles a small pumpkin with frosty, terracotta colored skin. Koginuts are in season during the fall and winter months and can be found at local farms and participating Whole Foods stores.

Substitutes for Koginut Squash

Since koginuts are not as widely available as other winter squashes, there are a couple of substitutes that will yield delicious results. The closest substitute in terms of flavor and texture that is widely available is a butternut squash. Simply use a butternut squash of equal weight called for in the recipe and follow all of the instructions as written. Easy-peasy! You can also use canned butternut squash puree or pumpkin puree for a time-saving option. Use one 15-ounce can in place of the koginut in this recipe.

How to Make Koginut Muffins with Hazelnut Cardamom Crumble

Start by cutting the koginut squashes in half lengthwise. It will be much easier to remove the seeds/pulp once they are roasted so no need to do that now. Place the squash halves cut side down on a parchment lined baking sheet and roast until the flesh is super tender.

After the roasted squash has cooled enough to safely handle, scoop out and discard the seeds. Scoop all of the flesh away from the skin. You can add the flesh to a food processor or a blender or use a large bowl with an immersion blender. Puree the flesh until very smooth then set it aside for now.

While your oven preheats, add all of the crumble ingredients to a small bowl. Mix until moistened and crumbly in texture.

Whisk together the dry ingredients and the wet ingredients in separate bowls. Add the wet ingredients to the dry and mix until just combined and there are no pockets of dry ingredients remaining.

Fill the muffin cups about 3/4 full of batter. You should have enough for 12 muffins. Divide the crumble topping evenly between the 12 muffins, sprinkling it over the top of the batter. Bake the muffins until puffed and golden and a tester inserted in the middle comes out clean.

Recipe Tips

Make sure to line your baking tin with muffin cups/baking cups. This will make it so much easier to remove the muffins once they’re baked and will help keep the bottoms from getting too brown.
Don’t overmix the batter. When you add the wet ingredients to the dry, mix only until you no longer see pockets of dry flour. Overmixing can lead to a tough muffins in batters/doughs that are made with wheat flour.
Bake the muffins until the crumble is golden and a tester or toothpick inserted into the middle comes out clean. This will take anywhere from 23 to 27 minutes depending on your oven.

Other Ways to Enjoy Koginut Squash

You can substitute koginut squash for several of the recipes on my blog! I recommend starting with these favorites:

Roasted Honeynut Squash with Apple Fennel Slaw and Vegan Ricotta — look for small koginuts here or cut large ones into fourths.
Acorn Squash Tomato Soup with Thyme & Rosemary — use 2 medium koginuts in place of the acorn squash for a sweeter and nuttier flavor.
Use koginut puree in place of the pumpkin puree in these maple glazed pumpkin scones or this spiced pumpkin pecan granola.

Koginut Muffins with Hazelnut Cardamom Crumble (vegan)

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Author: Courtney West
Total Time: 1 hour 50 minutes
Yield: 12 muffins 1x
Diet: Vegan

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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

Spiced Cranberry Orange Scones (gluten free)

December 27, 2024 By Courtney West 1 Comment

These spiced cranberry orange scones capture the flavors of the season. Made with fresh, tart cranberries that create jammy pockets when baked, these gluten free scones are balanced by bright and citrusy orange zest. Cinnamon and cardamom lend warmth and a cozy depth of flavor to each bite. Finished with an orange vanilla bean glaze, these scones are perfect for your next brunch, breakfast, or tea time!

Do me a favor and make these spiced cranberry orange scones the next chance you get! They’re bright and zingy thank to the orange and cranberry combo with just the right amount of sweetness. Plus, they’re flavored with the cozy and warming flavors of cinnamon and cardamom. In my (somewhat biased) opinion, these are way better than what you can get at a coffee shop. So, grab the following ingredients and make yourself a batch soon!

Grab These Ingredients

Orange — you’ll need one medium orange for the recipe. You’ll use the zest in the scones and some of the juice in the glaze.
Granulated Sugar — sweetens the scones and helps balance the tartness of the cranberries.
Gluten Free Flour — you’ll need an all-purpose 1:1 baking mix like this one for the best results. If you don’t need these to be gluten free, you can sub an equal amount of all-purpose flour!
Salt — seasons and balances all of the flavors. I like using a fine grain sea salt.
Baking Powder — provides lift and keeps these from being dense.
Cinnamon and Cardamom — these lend a cozy warmth and flavor that pairs really well with the orange and cranberries.
Unsalted Stick Butter — you want this nice and cold so keep it in the fridge until right before you use it! You can also use salted stick butter if you prefer, just make sure to leave out the added salt.
Vanilla Bean Paste — lately I’ve been loving the rich vanilla flavor of vanilla bean paste but you can use an equal amount of vanilla extract instead! You’ll use this in both the scones and the glaze.
Egg — you’ll need one large egg for the recipe. For an egg free version, scroll down to the substitutions section.
Whole Milk — a higher fat content milk works best here. If you don’t have whole milk, you can use an equal amount of half and half or even cream for a slightly richer taste.
Cranberries — fresh or frozen both work here! I recommend taking advantage of fresh cranberries while they’re in season.
Turbinado Sugar — this gets sprinkled on top of the scones before baking for a nice, crunchy top. If you don’t keep any on hand, you can use granulated sugar instead.
Powdered Sugar — forms the bulk of the glaze. If you don’t have any on hand, you can make your own with regular granulated sugar! Combine 1 cup of sugar with 1 tablespoon of cornstarch or arrowroot in a high speed blender and process until powdery.

Key Steps in Making These Spiced Cranberry Orange Scones

Rub the orange zest into the granulated sugar until highly fragrant then whisk in the flour, baking powder, salt, and spices.

Dice the cold butter (this will make it easier to incorporate) then cut it into the dry ingredients with your fingers, a fork, or a pastry blender. You want the mixture to look crumbly and the butter to be in pieces that are no larger than the size of a pea (above right).

Whisk together the egg, milk, and vanilla in a small bowl or glass measuring cup then pour over your dry ingredients in the bowl. Before mixing, scatter the cranberries over the top.

Mix until the dough starts to come together, then dump onto a lightly floured work surface or piece of parchment. Bring the dough together with your hands until no cracks remain. Form the dough into a disc that is 1-inch thick and about 7-inches wide. Wrap up the dough and place it in the freezer for 15 minutes until firm. This helps ensure the butter is nice and cold prior to baking.

Remove the dough from the freezer and place it on a parchment lined baking sheet. Brush the top with milk then sprinkle the turbinado sugar over the top. Cut it into 8 equal wedges then spread them out on the lined baking sheet (at least 1-inch apart).

Bake the scones until puffed and golden then move them to a cooling rack to cool completely. Once the scones are cool, whisk together the glaze ingredients until smooth and thick.

Finish the scones with a drizzle of the glaze. You’ll have just enough for all 8 scones!

Tips for Recipe Success

When you’re measuring out the flour, use the spoon and level method for the most accurate measurement. Spoon the flour into your measuring cup, overfilling it a bit. Use the flat back of a butter knife or other utensil to scrape off the excess, leveling it out even to the top of the measuring cup. If you have a scale, you can measure out 120 grams for each cup of flour used (in this recipe, you would need 240 grams).
Cold is key! Keep your butter, milk, and egg cold. The best way to do this is to remove them from the fridge as soon as you need them. You’ll also be chilling the dough down in the freezer before baking so that everything is as cold as possible. This ensures the butter is cold so that once it hits the heat of the oven, it begins to release steam which creates a lovely flaky and crumbly texture.
Once the dough starts to come together in the bowl, dump it onto a lightly floured work surface or piece of parchment and bring it together the rest of the way with your hands. Make sure the dough is fairly smooth without any cracks.
Sift the powdered sugar. This ensures the glaze is nice and smooth!

Notes on Substitutions

MAKE IT DAIRY FREE. You can easily make these dairy free by using a vegan butter block (NOT the spread style butter sold in tubs) and plant-based milk. When it comes to choosing plant-based milk for this recipe, go with something that has a higher fat content as it will yield the best flavor and texture! As for butter, my favorite dairy-free/vegan brand to use is Miyoko’s because it yields the best flavor and texture in my opinion.

MAKE IT EGG FREE. You can substitute 10 grams (about 1 1/2 tablespoons) of ground flaxseed mixed with 50 grams (about 3 tablespoons) of hot water for the egg. Mix the ground flax and hot water and set aside to thicken for 5-10 minutes before using it in the recipe.

MAKE IT VEGAN. Use both the dairy free and egg free recommendations above!

NOT GLUTEN FREE? Simply use an equal amount of all-purpose flour (2 cups/240 grams) in place of the gluten free flour!

FRESH VERSUS FROZEN CRANBERRIES. You can use either fresh or frozen cranberries here. If you opt to use frozen cranberries, there’s no need to thaw them first! Simply substitute an equal amount for the fresh ones (1 cup).

Other Gluten Free Scone Recipes to Enjoy

Scones are one of my favorite things to bake! There’s something really cozy and nostalgic about them since they remind me of my grandmother. I highly recommend trying these other flavor combinations:

Spiced Cranberry Orange Scones (gluten free)

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No reviews

Author: Courtney West
Total Time: 45 minutes
Yield: 8 scones 1x
Diet: Gluten Free

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Description

Ingredients

Units Scale

for the scones:

1 medium orange, zested
1/3 cup granulated sugar
2 cups gluten free 1:1 baking flour
1/2 teaspoon salt
1/2 teaspoon cardamom
3/4 teaspoon cinnamon
1 tablespoon baking powder
6 tablespoons unsalted butter, cold
1 teaspoon vanilla bean paste (or vanilla extract)
1 large egg
1/2 cup whole milk, plus extra for brushing on the dough
1 heaped cup fresh cranberries
2 tablespoons turbinado sugar

for the glaze:

1 cup powdered sugar, sifted
2–3 tablespoons orange juice
1/4 teaspoon vanilla bean paste (or extract)

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Instructions

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set it aside.

Add the zest of the orange to a large bowl along with the sugar. Set the zested orange aside because you’ll use the juice for the glaze. Rub the orange zest into the sugar until highly fragrant, about 30-60 seconds. Add the flour, salt, cardamom, cinnamon, and baking powder. Whisk to combine.

Dice the cold butter and add it to the bowl. Cut it into the flour mixture with a pastry blender, your fingers, or a fork until the mixture is crumbly. The pieces of butter should be no larger than the size of a pea.

Whisk together the vanilla, egg, and milk in a separate smaller bowl or measuring cup. Drizzle over the dry ingredients then add the cranberries. Mix until the dough begins to come together, then dump the dough out onto a lightly floured surface or piece of parchment paper. Lightly flour your hands then form the dough into a disc that is about 7-inches wide and 1 inch thick. Wrap the disc in parchment or plastic wrap and set it in the freezer until firm, about 15 minutes.

Remove the dough from the freezer and set it on your parchment-lined baking sheet. Brush the top of the dough with a bit of milk, then sprinkle with the turbinado sugar. Cut the round into 8 equal wedges. Separate the wedges out onto the sheet, making sure to leave at least an inch between each scone.

Bake the scones at 425 degrees for 18-20 min or until they have puffed and golden on top. Cool the scones completely on a cooling rack before glazing.

Add the sifted powdered sugar to a bowl. Juice the orange you zested then measure out and add 2 tablespoons to the powdered sugar along with the vanilla bean paste. Whisk vigorously until smooth. You want a thick but pourable consistency. If it seems a bit too thick, add more orange juice 1 teaspoon at a time until you reach the right consistency. Drizzle over the cooled scones.

Notes

These scones are best the day they are made. Store leftovers in an airtight container at room temperature for up to 2 days.

Prep Time: 10 minutes
Chilling Time: 15 minutes
Cook Time: 18-20 minutes
Category: baked good