Moist Kabocha Squash Muffin

Moist Kabocha Squash Muffin

These kabocha muffins are moist and rich.
The amount of moisture varies depending on the variety of kabocha, so adjust the amount of flour as needed.

Ingredients: Makes 6 muffins

◆ Cake flour
110 to 120 g (depending on the consistency of the kabocha)
◆ Baking powder
1 teaspoon
◆ Salt
a pinch
◆ Cinnamon
a pinch (optional)
35 ml
1 tablespoon
50 g
Granulated sugar
65 g
1 (medium size)
Kabocha squash (remove skin and seeds)
100 g
Vanilla extract
a few drops


1. Combine the ingredients marked with a ◆ and sift them together. Bring the butter and egg to room temperature. Microwave the pumpkin flesh and strain. Combine the milk and rum.
2. Whisk the butter until it reaches a cream-like consistency, add the sugar in 2 or 3 batches, stirring each time.
3. Add the beaten egg to mixture from Step 2, a little at a time, stirring as you go. Add the strained kabocha and vanilla extract, and mix.
4. Add the ingredients marked with a ◆ to the mixture from Step 3, alternating between flour and milk, mixing each time. (Do not knead the batter.)
5. Pour batter into a muffin tin, and bake for 18 minutes in oven preheated to 360F/180C.

Story Behind this Recipe

I wanted to find a versatile kabocha muffin. (But, of course, plain is tasty enough.) These muffins turn out soft and rich if the kabocha has a lot of moisture, but my aim was to achieve the consistency of Japanese sweet potato cakes. The photos show them baked as small-sized muffins.