Moist Japanese-style muffins featuring kabocha pumpkin and black sesame, perfect for breakfast, snack or dessert.
# Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup granulated sugar
06 - 2 tablespoons black sesame seeds, plus extra for topping
→ Wet Ingredients
07 - 1 cup cooked and mashed kabocha pumpkin or butternut squash
08 - 2 large eggs
09 - 1/2 cup whole milk
10 - 1/3 cup vegetable oil
11 - 1 teaspoon vanilla extract
12 - 1/2 cup plain yogurt or sour cream
# Instructions:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, granulated sugar, and black sesame seeds until evenly combined.
03 - In a separate bowl, combine mashed pumpkin, eggs, whole milk, vegetable oil, vanilla extract, and plain yogurt. Whisk until a smooth mixture is achieved.
04 - Pour the wet mixture over the dry ingredients. Stir gently with a spatula until just incorporated, leaving a few small lumps for best texture.
05 - Divide the batter evenly among the prepared muffin cavities. Sprinkle additional black sesame seeds over the tops for garnish.
06 - Place pan in oven and bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
07 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely prior to serving.
