Pin Moist and flavorful muffins featuring roasted kabocha pumpkin and nutty black sesame, inspired by Japanese home baking. Perfect for breakfast or an afternoon snack.
I first discovered these muffins on a chilly autumn morning, and now they're a staple in our home whenever kabocha squash comes into season. Their soft crumb and subtle sweetness make them irresistible.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Granulated sugar: 1/2 cup (100 g)
- Black sesame seeds: 2 tbsp (plus extra for topping)
- Kabocha pumpkin (or butternut squash), cooked and mashed: 1 cup (220 g)
- Eggs: 2 large
- Whole milk: 1/2 cup (120 ml)
- Vegetable oil: 1/3 cup (80 ml)
- Vanilla extract: 1 tsp
- Plain yogurt or sour cream: 1/2 cup (120 g)
Instructions
- Preheat and Prep:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease.
- Mix Dry Ingredients:
- Whisk together flour, baking powder, baking soda, salt, sugar, and black sesame seeds in a large bowl.
- Mix Wet Ingredients:
- In another bowl, combine mashed pumpkin, eggs, milk, oil, vanilla extract, and yogurt. Whisk until smooth.
- Combine and Stir:
- Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Portion and Top:
- Divide batter evenly among muffin cups. Sprinkle extra black sesame seeds on top.
- Bake:
- Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Pin My kids request these muffins every time pumpkin season rolls around, and we enjoy them together as an afternoon treat alongside a steaming cup of matcha.
Required Tools
Muffin pan, mixing bowls, whisk, spatula, measuring cups and spoons
Allergen Information
Contains eggs, dairy, gluten (wheat), sesame. Can be made vegan with plant-based substitutes. Always verify ingredients if allergies are a concern.
Nutritional Information (per muffin)
Calories: 170, Total Fat: 7 g, Carbohydrates: 23 g, Protein: 4 g
Pin Enjoy these muffins warm, fresh from the oven, for the best texture. Their gentle pumpkin and sesame flavor is sure to brighten any morning.
Recipe Q&A
- → What type of pumpkin works best?
Kabocha pumpkin is preferred for its sweetness and moist texture, but butternut squash or canned pumpkin can be substituted.
- → Can these muffins be made vegan?
Yes, use plant-based yogurt and milk, and replace eggs with flaxseed eggs for a vegan-friendly version.
- → How do you get muffins moist?
The use of mashed pumpkin and yogurt adds moisture, while careful mixing prevents dryness.
- → Are these muffins suitable for freezing?
These muffins freeze well for up to two months. Store them in airtight containers for best results.
- → What can I add for extra flavor?
You can mix in a pinch of cinnamon or nutmeg for added warmth and depth of flavor.
- → How do I avoid dense muffins?
Avoid overmixing the batter; stir until just combined to ensure light, fluffy texture.
