Finally Complete Fluffy Kabocha Squash Muffins

Finally Complete Fluffy Kabocha Squash Muffins

It's all about mixing everything in a single bowl! They're really easy to make and still extremely fluffy. They make great gifts because they're still soft even after they're cooled.


Kabocha squash (prepped to serve)
150 g
50 g
80 g
Eggs (large)
★Cake flour
150 g
★Baking powder
4 g
★Baking soda
1 g


1. Prep: Measure the ingredients. Combine all ★ ingredients and sift. Preheat the oven to 170℃.
2. Mash the kabocha while it's still hot. (If it has cooled, reheat in a microwave.)
3. Add margarine, sugar, and eggs. Mix well with each addition.
4. Then add the sifted ★ ingredients. Mix thoroughly.
5. Pour into molds or liners and bake for 25 minutes. Voila! These muffins stay fluffy even after they've cooled!
6. *The baking time depends on the size of the liners or molds.

Story Behind this Recipe

Kabocha cakes usually become really dense, and never turn out soft and light like I want. I was finally able to put together these fluffy but delicious kabocha muffins. They're so spongy even when cooled. Please give them a try-- they're really tasty!