5 from 4 votes

These Vegan Kabocha Muffins are the perfect fall snack! Made with Japanese pumpkins and packed with natural sweetness, they’re irresistible.

Looking for pumpkin desserts? Try my Mini Kabocha Pie, Kabocha Cookies or Kabocha Dango!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

These vegan kabocha muffins have just the right amount of sweetness without being overwhelming.
They contain no butter or eggs, making them suitable for everyone.
With a fluffy, moist texture, these muffins are a delightful treat you’ll love.

Kabocha

Kabocha, also known as Japanese pumpkin, is a winter squash commonly used in Japanese cooking. It has a dark green outer skin and bright orange flesh that’s sweet and starchy. It’s a delicious vegetable for making creamy soups, roasting, and frying.

Recipe Ingredients

You’ll need the following ingredients to make this Vegan Kabocha Muffins:

Ingredients for Vegan Kabocha Squash(pumpkin) Muffins

Kabocha: Kabocha’s harvest time is summer, but fall is the best season after going through drying and aging, and the taste becomes richer and sweeter. Pick the one with bright orange and filled with pulp and seeds. If you are unsure how to cut it, check out this recipe, “How to cut a Kabocha squash.”
Flour: This recipe works well with all-purpose and pastry flour. For a gluten-free option, substitute rice flour.
Oil: You can use any oil that does not have a strong smell or flavor, such as light vegetable oil.
Soy milk is my preference, but you can also use other plant-based milk options, such as almond milk or oat milk.

How To Make Vegan Kabocha Muffins: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1

Set a steamer basket in a pot with water and steam kabocha squash.

Step 2

Remove the skin and mash the steamed kabocha.

Step 3

Add soy milk, oil, sugar, and maple syrup, and blend well. Sift the flour and baking powder into the mixture to complete the batter.

Step 4

Pour the batter into a muffin pan and bake.

Once baked, let the muffins cool on a wire rack. Enjoy your delicious snack anytime!

Recipe Tips

Steaming the pumpkin is the best way to preserve its natural sweetness, though boiling or microwaving also works.
To prevent sticking, use muffin cups or grease the pan with oil.
For added flavor and texture, try mixing in chocolate chips, nuts, or dried fruit.
To make a larger batch, just double the ingredients.

Storage

If you’re not eating them right away, store the muffins in the fridge for up to 3 days. Reheat them in the microwave to restore their fluffiness. You can also freeze the muffins by wrapping them in plastic wrap. They’ll stay fresh for up to one month.

Grab Your Kabocha eBook!

Easy and Tasty Kabocha Recipes

Discover everything about cooking with kabocha squash and delicious recipes in one handy ebook!

Get the ebook

More Kabocha Recipes You Will Love

Leave a Rating!

I hope you enjoy these Vegan Kabocha Muffins! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!