# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup granulated sugar
06 - 2 tablespoons black sesame seeds, plus extra for topping
→ Wet Ingredients
07 - 1 cup mashed cooked kabocha pumpkin or butternut squash
08 - 2 large eggs
09 - 1/2 cup whole milk
10 - 1/3 cup vegetable oil
11 - 1 teaspoon vanilla extract
12 - 1/2 cup plain yogurt or sour cream
# How to make it:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup.
02 - Combine all-purpose flour, baking powder, baking soda, salt, granulated sugar, and black sesame seeds in a large mixing bowl. Whisk to distribute evenly.
03 - In a separate bowl, whisk together mashed pumpkin, eggs, whole milk, vegetable oil, vanilla extract, and yogurt until smooth and blended.
04 - Pour wet ingredient mixture into the bowl with dry ingredients. Stir gently with a spatula until just combined; avoid overmixing.
05 - Divide batter evenly among the muffin pan cups. Sprinkle extra black sesame seeds on top for garnish.
06 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
07 - Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
