Moist Kabocha Squash Muffin Recipe

Name: Moist Kabocha Squash Muffin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 110 to 120 grams Cake flour; 1 tsp Baking powder; 1 pinch Salt; 1 pinch Cinnamon; 35 ml Milk; 1 tbsp Rum; 50 grams Butter; 65 grams Granulated sugar; 1 Egg; 100 grams Kabocha squash (remove skin and seeds); 1 few drops Vanilla extract

Servings: persons

1
Combine the ingredients marked with a and sift them together.
2
Bring the butter and egg to room temperature.
3
Microwave the pumpkin flesh and strain.
4
Combine the milk and rum.
5
Whisk the butter until it reaches a cream-like consistency, add the sugar in 2 or 3 batches, stirring each time.
6
Add the beaten egg to mixture from Step 2, a little at a time, stirring as you go.
7
Add the strained kabocha and vanilla extract, and mix.
8
Add the ingredients marked with a to the mixture from Step 3, alternating between flour and milk, mixing each time.
9
(Do not knead the batter.)
10
Pour batter into a muffin tin, and bake for 18 minutes in oven preheated to 360F/180C.

10339

kcal

Calories

Fat

2131

Carbs

280

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 110 to 120 grams Cake flour, 1 tsp Baking powder, 1 pinch Salt, 1 pinch Cinnamon, and more.

Yes, Moist Kabocha Squash Muffin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moist Kabocha Squash Muffin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions