Moist Kabocha Squash Muffin

Name: Moist Kabocha Squash Muffin
Yield: 6 servings
Cuisine: American
Ingredients: 110 to 120 grams ◆ Cake flour; 1 tsp ◆ Baking powder; 1 pinch ◆ Salt; 1 pinch ◆ Cinnamon; 35 ml Milk; 1 tbsp Rum; 50 grams Butter; 65 grams Granulated sugar; 1 Egg; 100 grams Kabocha squash (remove skin and seeds); 1 few drops Vanilla extract

cookpad.japan @cookpad_jp

I wanted to find a versatile kabocha muffin. (But, of course, plain is tasty enough.) These muffins turn out soft and rich if the kabocha has a lot of moisture, but my aim was to achieve the consistency of Japanese sweet potato cakes. The photos show them baked as small-sized muffins.

The following variations are also tasty.
With a cream cheese filling: Mix 50 g of cream cheese with 15 g of honey, and when filling muffin tin with batter, divide the filling up among the muffins.
With rum raisins: Add 20 g of rum raisins to the mixture from Step 3. You can also use chocolate chips. Recipe by Unbarankanten

cookpad.japan @cookpad_jp

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Ingredients

6 servings

110to 120 grams ◆ Cake flour
1 tsp◆ Baking powder
1 pinch◆ Salt
1 pinch◆ Cinnamon
35 mlMilk
1 tbspRum
50 gramsButter
65 gramsGranulated sugar
1Egg
100 gramsKabocha squash (remove skin and seeds)
1few drops Vanilla extract

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Steps

1

Combine the ingredients marked with a ◆ and sift them together. Bring the butter and egg to room temperature. Microwave the pumpkin flesh and strain. Combine the milk and rum.
2

Whisk the butter until it reaches a cream-like consistency, add the sugar in 2 or 3 batches, stirring each time.
3

Add the beaten egg to mixture from Step 2, a little at a time, stirring as you go. Add the strained kabocha and vanilla extract, and mix.
4

Add the ingredients marked with a ◆ to the mixture from Step 3, alternating between flour and milk, mixing each time. (Do not knead the batter.)
5

Pour batter into a muffin tin, and bake for 18 minutes in oven preheated to 360F/180C.