Moist Kabocha Squash Muffin – a delicious recipe with flour, Baking powder, Salt, Cinnamon, Milk, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
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
41
g
Fat
2131
g
Carbs
280
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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