Vegan Kabocha Muffins (Japanese Pumpkin Recipe)
Serves 6
10 mins prep
25 mins cook
35 mins total
These Vegan Kabocha Muffins are the perfect fall snack! Made with Japanese pumpkins and packed with natural sweetness, they’re irresistible.
2 servings
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).
