Kabocha Muffins for Kabocha Lovers

Kabocha Muffins for Kabocha Lovers

Just mix the ingredients in order. These are tasty muffins with the gentle sweetness of kabocha squash.

Ingredients: 6 muffins

Kabocha (Peeled)
100 g (Net weight)
Cake flour
80 g
60 g
Butter (unsalted)
30 g
Raisins (optional)
30 g
2 tablespoons
Baking powder
1 teaspoon
Cinnamon powder
1/4 teaspoon


1. Combine and sift the cake flour and baking powder. Beat the egg. Soften the kabocha until it can be poked thoroughly with a skewer. Preheat the oven to 180℃.
2. Add the butter to the still-hot kabocha and mash it with a spatula. When smooth, add the sugar and cinnamon powder and mix with a whisk.
3. Stir in the egg and milk, then mix in the raisins. Add the cake flour and mix in with a rubber spatula.
4. Pour the batter into muffin cups and bake for 20 minutes. When a skewer poked through the middle comes out clean, they're done.
5. Remove from the moulds and let cool on a rack. Wrap each one individually when cooled.

Story Behind this Recipe

I added raisins to my standard kabocha cake recipe (Recipe ID: 1652933) and baked in muffin cups. They only need half the baking time of regular muffins, so I often make these in the summer.