Inside-Out Kabocha Muffins
Ingredients
- Kabocha Muffin Batter (Beat together in a mixing bowl)
- 1 cup (~ 150 gram) mashed kabocha
- 1 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon pumpkin pie spice (or 1 teaspoon cinnamon + 1/4 teaspoon nutmeg + 1/4 teaspoon ground ginger)
- 2 eggs, room temperature
- 1/4 cup honey
- 1/3 cup milk
- 3 tablespoon vegetable oil
- Cream Cheese Filling (Stir together in a mixing bowl)
- 1 package (8-ounce) cream cheese, room temperature
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- Streusel Topping (Mix together into crumbs form)
- 1/2 cup all purpose flour
- 1/4 cup brown sugar
- 1/8 teaspoon salt
- 1/4 cup old-fashion rolled oats
- 4 tablespoon butter, room temperature
Instructions
- Preheat oven to 200 Celsius (400 Fahrenheit) and line a standard 12 cup muffin pan.
- Use a medium cookie scoop (~ 1.5 tablespoon) to drop muffin batter into each muffin cup. Add about a tablespoon of cream cheese filling to each muffin cup, and finally cover with another medium cookie scoop worth of batter to each muffin cup.
- Sprinkle each muffin with about a tablespoonful of streusel topping.
- Bake the muffins in the preheated oven for 17-20 minutes. It is best to start checking at around 15 minutes. My average cooking time is around 18 minutes, but your oven may differ slightly.
- Remove muffins from oven. Once cool enough to handle, transfer to wire rack to cool completely.
- These muffins are best within the first 2 hours. Please refrigerate any leftovers since it has cream cheese filling! You can quickly reheat the muffin in a microwave for about 15 seconds.
Another great recipe by https://vforveggy.com.