Vegan Kabocha Muffins (Japanese Pumpkin Recipe)
Serves 610 mins prep25 mins cook
These Vegan Kabocha Muffins are the perfect fall snack! Made with Japanese pumpkins and packed with natural sweetness, they’re irresistible.
0 servings
What you need
Instructions
0 Preheat the Oven: Set your oven to 180°C (356°F). 6 Cook the Kabocha: Cut the kabocha into small pieces and steam or boil them until tender. 2 Mash the Kabocha: Remove the skin and mash the kabocha in a bowl until smooth to make a puree. 3 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. 5 Bake: Pour the batter into a muffin pan evenly and bake for 25 minutes at 180°C (356°F).View original recipe