muffins

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.

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