Save Moist and flavorful muffins featuring roasted kabocha pumpkin and nutty black sesame, inspired by Japanese home baking. Perfect for breakfast or an afternoon snack.
I first made these Japanese sesame pumpkin muffins on a chilly autumn morning after finding a beautiful kabocha squash at the market. Their subtle sweetness and nutty sesame flavor made them an instant favorite for our family gatherings.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Granulated sugar: 1/2 cup (100 g)
- Black sesame seeds: 2 tbsp (plus extra for topping)
- Kabocha pumpkin (or butternut squash), cooked and mashed: 1 cup (220 g)
- Eggs: 2 large
- Whole milk: 1/2 cup (120 ml)
- Vegetable oil: 1/3 cup (80 ml)
- Vanilla extract: 1 tsp
- Plain yogurt or sour cream: 1/2 cup (120 g)
Instructions
- Prepare the muffin pan:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease.
- Combine dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and black sesame seeds.
- Mix wet ingredients:
- In another bowl, combine mashed pumpkin, eggs, milk, oil, vanilla extract, and yogurt. Whisk until smooth.
- Combine wet and dry mixtures:
- Pour wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix. A few lumps are fine.
- Fill muffin pan:
- Divide the batter evenly among the muffin cups. Sprinkle extra black sesame seeds on top.
- Bake:
- Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save The kids love sprinkling black sesame seeds on top before baking, and it's always a treat to enjoy these muffins together after school.
Required Tools
Muffin pan, mixing bowls, whisk, spatula, measuring cups, and spoons are all you'll need.
Allergen Information
Contains: Eggs, dairy, gluten (wheat), sesame. Can be made vegan with substitutions. Always check ingredient labels if you have specific allergies.
Nutritional Information
Per muffin: 170 calories, 7 g total fat, 23 g carbohydrates, 4 g protein.
Save Enjoy these tender, nutty muffins with green tea or coffee. They make any morning or afternoon special!
Recipe Questions & Answers
- → Can I substitute kabocha pumpkin with another type?
Yes, butternut squash or canned pumpkin also works well, giving similar moisture and sweetness.
- → How can I make these dairy-free?
Use plant-based milk and yogurt alternatives, ensuring your chosen options have a neutral or mild flavor.
- → Is it possible to make these vegan?
Replace eggs with flaxseed eggs and opt for non-dairy milk and yogurt for a fully plant-based version.
- → What’s the best way to store muffins?
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- → Are extra toppings recommended?
Sprinkling additional black sesame seeds before baking adds texture and accentuates their nutty taste.
- → Can I add spices for more flavor?
Absolutely. A pinch of cinnamon or nutmeg can give extra warmth to the final product.