Vegan Kabocha Muffins (Japanese Pumpkin Recipe)

5 from 4 votes

Prep: 10

Cook: 25

Total: 35

Servings: pieces

Author: Juri Austin

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

Preheat the Oven: Set your oven to 180°C (356°F).
Cook the Kabocha: Cut the kabocha into small pieces and steam or boil them until tender.
Mash the Kabocha: Remove the skin and mash the kabocha in a bowl until smooth to make a puree.
Prepare the Batter: Add the soy milk, oil, sugar, and maple syrup to the mashed kabocha and mix until well combined. Shift cake flour and baking powder into the bowl, then mix until a batter forms.
Bake: Pour the batter into a muffin pan evenly and bake for 25 minutes at 180°C (356°F).

Storage: They will be good for three days in the fridge and one month when wrapped with cling film and stored in the freezer.
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.
1 cup: 240ml

Serving: 1pieceCalories: 229kcalProtein: 4.2g

This nutritional information is estimated and provided for general reference only.

Course: Desserts

Cuisine: Japanese

Keyword: vegan kabocha muffins

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