It's the same recipe for "Easy One Bowl Sweets Banana Muffin". I just replaced bananas with kabocha. This recipe is almost same as "Fluffy Kabocha Squash Steamed Cake". The difference is the baking procedure.This is a pretty easy recipe! Margarine becomes creamy when beaten with a whisk even right after you take it out from the refrigerator. You don't need to bring it to room temperature. Each oven is different and the temperature varies. So adjust the baking time and temperature. I baked in 5 cm diameter aluminium cups lined with cupcake paper cups. Recipe by Lesser Panda

I wanted to bake muffins with kabocha squash.Adjust the amount of milk according to how watery the kabocha squash is.Adjust the baking time depending on your oven. For 6 muffins. Recipe by uzukaji

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

My friend's kabocha muffins were tasty, so I asked her for the recipe.The muffins contain a lot of kabocha, so they're great for kabocha lovers.Children who usually don't like kabocha will eat a lot without knowing what's inside!If the kabocha you're using is watery, adjust the amount of cream.Adjust the quantity of sugar according to the sweetness of the kabocha.These are tasty when freshly baked, and moist and delicious once cooled. For 8 to 12 muffins. Recipe by marron

I added raisins to my standard kabocha cake recipeand baked in muffin cups. They only need half the baking time of regular muffins, so I often make these in the summer.Adjust the baking time as necessary.They're nice without raisins too. You could enjoy the sweetness of the kabocha. Recipe by Yacchi-san

It is sometimes hard to use up one whole Kabocha. So instead of a side dish, I tried turning kabocha into one of my favorite sweets. My kids love the sweet kabocha cake and sometimes end up getting too full before dinner time! Be careful not to eat too many. Even men and elderly people enjoy them. You can bring them to your office and people will love them!If you peel off all of the kabocha skin, the finish will be very pretty with the kabocha color shown in the picture. If you leave a little bit of the green skin, the finish will retain some a homemade touch. The sweet kabocha cake makes you feel warm and happy. Recipe by cocorarara

I wanted to eat my favorite pumpkin squash together with my favorite English muffins, so I made these.The water content will vary with each pumpkin squash, so please adjust accordingly. Recipe by suzu-ren

You can make these muffins in no time.It was put together after so many attempts to make it fluffy and tasty even after it's cooled.If you break the chocolate bar into fairly large pieces, you can enjoy it in two stages: melting when hot, and crunchy when cooled.Use butter for an even richer flavor.Use margarine if you prefer it to be light.The key is to whip the butter well until Step 5, but not to mix too much after adding the dry ingredients!!I usually stop mixing once everything's been roughly mixed together, even if there is still a bit of powderiness left. You could also use brandy instead of rum! For 6 muffins, each 7 cm [2.8 in] in diameter. Recipe by Moka mama 0801

You can whip up a batch of these muffins quickly with your kids!They're very simple but the crispy outsides, fluffy insides, and melty chocolate make these muffins irresistible when they're just out of the oven.We make these a lot at home.You can re-heat these muffins in a microwave to make them yummy and fluffy again.We use 2 bars of chocolate at home, one for the batter and one for the chocolate chips.If the chocolate and butter don't melt together very well, put the mixture back in the microwave for a further 10 seconds.Try adding a bit of rum for a more sophisticated flavour.You can also make drop cookies with this batter. Recipe by Harunanahi

I wanted to make a cake with my favorite matcha flavor!I revised the baking powder amount from 1 teaspoon to 1/2 teaspoon.While baking, if the tops look like they're about to burn, cover them with aluminum foil.Double the pleasure by adding chocolate, kuromame (cooked sweet black beans), anko (sweet adzuki paste), or any other filling of your choice. Just give it a try.They have a moister tastiness 24 hours after baking. Recipe by Mai*Mai

I wanted to eat something sweet, and decided to try making a suitable recipe. Butter is expensive but you can make these muffins easily with margarine.In the preparations, please let the margarine and eggs warm to room temperature.Also, please sift the flour and baking powder together beforehand.When adding ingredients to the mix it's very important to mix in a little at a time and stir well after each addition!When you're adding the eggs they might try to separate so make sure you mix well. Recipe by Orihime mama

I wanted to make something simple and sweet! Don't be surprised it's so easy!The best thing about this recipe is that you don't have to mix the butter into a cream-like consistency! You'll also have hardly any washing to do afterwards.Try adding bananas, or tea leaves.For a chocolate batter, add the chocolate when melting the butter in Step 1. Recipe by Tomuretto