110 to 120 g (depending on the consistency of the kabocha)
◆ Baking powder
a pinch (optional)
1 (medium size)
Kabocha squash (remove skin and seeds)
a few drops
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.
Whisk the butter until it reaches a cream-like consistency, add the sugar in 2 or 3 batches, stirring each time.
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.
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.)
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.
The following variations are also tasty. With a cream cheese filling: Mix 50 g of cream cheese with 15 g of honey, and when filling muffin tin with batter, divide the filling up among the muffins. With rum raisins: Add 20 g of rum raisins to the mixture from Step 3. You can also use chocolate chips.