These vegan kabocha squash muffins are perfect snacks for fall! You won’t be able to resist them. Made from Japanese pumpkins and full of natural sweetness!
These vegan kabocha squash muffins are my favorite treats when kabocha squash is in season.
They are easy-to-make, not-too-sweet, dairy-free (no butter or eggs are required), fluffy and moist!
Try these delicious muffins, and enjoy them for breakfast or as an afternoon snack!
- This recipe is for you if:
- You love kabocha squash.
- You are looking for vegan kabocha squash reicpes.
- You want to make muffins with kaobcha squash.
Let me walk you through the ingredients and how to make them with step-by-step instructions.
Before getting to the recipe, I will also explain what kabocha is and how to pick a good one, and so on, so please check it out as well.
About This Recipe
- Use Japanese pumpkin, Kabocha
- Vegan, easy, one bowl recipe
- Baking time: 25 minutes
Kabocha Squash – Japanese Pumpkin
If you are unfamiliar with Kabocha – Japanese pumpkin, let me introduce you.
The most Kabocha we can find in Japan is like the picture above. The taste is very starchy and sweet. We can find it all year round at a store, but the main season is from fall to winter.
Kabocha is hard and heavy. You have to hold it in both hands. The skin is green, and the inside is a beautiful orange color.
What are the health benefits?
How to Pick a Good One
When you go to a grocery store, please check these points and find a delicious pumpkin.
If you buy a whole pumpkin, check the stem: If the stem looks like a cork, it is a sign that it has matured. Also, hold it and check the skin. Good pumpkins are hard, heavy, and have glossy skin.
If you buy a cut pumpkin, check the seeds and stringy pulp: If the seeds are full and the stringy pulp is tightly packed, it is a sign that it has matured.
How to Store
If it is a whole kabocha, you can store it in a cool, dark place for 2-3 months.
If it is a cut kabocha, scoop the seeds out, wrap it tightly in plastic wrap, and keep it in the fridge.
How to Cut Kabocha squash
If you’re unsure how to cut Kabocha squash, check out this complete guide!
I used to be scared to cut a whole kabocha as the skin is hard and tough to cut, but it’s actually easy.
Here are the ingredients (amounts are in the recipe card below).
- Kabocha squash: We use 1/8 Kabocha squash. Find the one already cut into a quarter size if you can. If whole kabocha squash is the only option, this post “How to Cut Kabocha Squash” would be helpful.
- Flour: I use cake flour, but you can also use all-purpose flour or pastry flour (not bread flour).
- Baking powder: I use aluminum free baking powder.
- Oil: I use taihaku sesame oil (no smell or color), but you can use another type of oil.
- Soy milk: I use unsweetened soy milk (no sugar or flavor added).
- Maple Syrup: I use Canadian maple syrup.
- Sugar: I use beet sugar. You can use any sugar of your choice.
*These links are from amazon.jp, and Chef JA Cooks earns from qualifying purchases as an Amazon associate.
Please go see Vegan Blueberry Muffins for more details on the ingredients.
You have all the ingredients now, so let’s make the muffins! Please check the video “How to Make Kabocha Muffins” also!
First of all, preheat the oven to 180 C.
- Prep: Cut the pumpkin into bite-sized pieces and steam them. Or you can boil or use a microwave oven. (I like to steam as the sweetness is richer than other methods.)
- Mash steamed kabocha: Remove the skin, put it in a mixing bowl, and mash to make a puree. (I don’t want that green color in muffins, so remove them, but the skin contains plenty of vitamins, so use them for a salad or miso soup instead of throwing them away. )
- Wet ingredients: Add soy milk, oil, sugar, and maple syrup in the bowl.
- Dry ingredients: Place a strainer on the bowl, add flour and baking powder, and shift them.
- Bake: Pour the dough into a muffin pan and bake in preheated 180 C/356 F oven for 25 mins.
Here you go! Leave the pan on a cooling rack until cool. Once it cools down, remove them from the pan and enjoy!
If the muffin is stuck and hard to take out, be sure to grease some oil on the inside or use a glassine cup next time.
If you don’t eat right away, keep it in the fridge. It will last up to 3 days. Warm it up in the microwave when you eat it; it will be fluffy again.
You can also freeze it by wrapping it in plastic wrap. It will last up to one month.
These vegan kabocha squash muffins are delicious snacks! There are so many ways you can enjoy them – here are some other variations!
- Gluten-free: Replace all flour with rice flour.
- Healthier version: Replace half of the flour with whole wheat flour
- Add toppings: Top with pumpkin seeds or chopped nuts, or mix chocolate chips in.
How to Cook Kabocha Squash
If you are new to kabocha squash or looking for more recipes to spice up your fall menu, check out my Kabocha recipe in this post!
Thanks for Stopping By!
How did you like the recipe?
Seasonal kabocha is sweet and starchy, so it is perfect for making desserts. I hope you will enjoy the recipe and have a fun break time with these easy homemade muffins!
Thank you for taking the time to read my blog♡. If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Kabocha Squash Recipes You Might Like
- Kabocha Squash Dango
- Lotus Root, Pumpkin and Hijiki Salad
- Kabocha Squash Miso Soup
- Kabocha salad with boiled egg
- How to Cut Kabocha squash
Vegan Kabocha Squash MuffinsPrint Pin Save
- 1 c Kabocha, without skin (100g)
- 1 c & 3Tbsp All-purpose flour or Cake flour, 150g/285ml
- 2 tsp Baking Powder, 8g/10ml
- Preheat an oven: 180 C/356 F
- Steam kabocha: Cut kabocha into small size and steam (or boil) for about 10 mins
- Mash kabocha: Remove the skin, put them in a mixing bowl and mash to make puree.
- Wet ingredients: Add wet the ingredients to the bowl and mix.
- Dry ingredients: Sift dry ingredients into the bowl and roughly blend with a spatula.
- Pour to a pan: Pour the dough into a muffin pan evenly.
- Bake: Bake in preheated 180 C/356 F oven for 25 mins.
- Equipment: 6 cups muffin pan.
- Substitute: You can use plant milk or other type of milk instead of soy milk.
- You can boil kabocha or use microwave oven instead of steaming.
- If the muffin is stuck and hard to pull it out, next time be sure to grease some oil on the inside or use glassine cup.