Inside-Out Kabocha Muffins

5.0 from 4 reviews

Author: Anita Jacobson

Courses: Desserts

Cuisines: American

Ingredients: Vegetables

Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins

Serves: 12

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

1. Preheat oven to 200 Celsius (400 Fahrenheit) and line a standard 12 cup muffin pan.
2. 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.
3. Sprinkle each muffin with about a tablespoonful of streusel topping.
4. 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.
5. Remove muffins from oven. Once cool enough to handle, transfer to wire rack to cool completely.
6. 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.