English Muffins made with Kabocha Squash

English Muffins made with Kabocha Squash

These are really really fluffy when you split them. They are pumpkin squash-colored. These taste great all by themselves.

Ingredients: 6 muffins

Bread (strong) flour
200 g
Pumpkin squash (kabocha)
80 g
Skim milk
6 g
Butter (unsalted)
10 g
50 g
~60 g
7 g
Natural Salt
3 g
Dry yeast
3 g


1. Either boil or microwave the pumpkin squash to soften it, and mash it up while it is warm.
2. Set all of the ingredients into the bread maker, and switch it on.
3. Add in the butter after 5 minutes.
4. Knead the dough for about 5 minutes before letting sit if its not too much of a hassle.
5. Take it out after the first rising, divide into 6 equal portions, and roll them up. Let sit for 15 minutes.
6. Roll them up, and rise for the second time in molds coated with shortening. (It took about 35 minutes at 35℃).
7. Start preheating the oven to 180℃ so it's heated when you're ready to bake the muffins.
8. Bake on the same pan you set them on for 15 minutes. Please adjust according to your household oven.
9. Sprinkle with sesame or powdered cheese before rising if you like.
10. I tried adding in Recipe ID: 122588 this time. It's really tasty.
11. Try this one out too (Recipe ID: 1585955).

Story Behind this Recipe

I wanted to eat my favorite pumpkin squash together with my favorite English muffins, so I made these.