Kabocha Mochi Muffins

5.0 from 11 reviews

Author: Anita Jacobson

Courses: Desserts

Cuisines: Japanese

Diets: Gluten Free

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 12

Ingredients

• Dry ingredients
• 225 gram (8 oz.) mochiko, or Thai sticky/glutinous rice flour
• 100 gram (1/2 cup) sugar
• 100 gram (1/2 cup) brown sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon powder
• 1/4 teaspoon grated nutmeg
• 1/8 teaspoon ginger powder
• 1/8 teaspoon cloves powder
• 1/8 teaspoon salt
• Wet ingredients
• 200 gram (1 cup) kabocha pumpkin, steamed and mashed/pureed
• 1 cup (250 ml) coconut milk
• 1/4 cup (4 tablespoon) unsalted butter, melted but not hot to touch
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• Optional
• 2 tablespoon black sesame seeds, toasted

Instructions

1. Preheat oven to 350 Fahrenheit (180 Celsius). Lightly grease a standard 12 cup muffin pan.
2. In a mixing bowl, sieve together all the dry ingredients.
3. In another mixing bowl, with an electric mixer, mix together mashed/pureed kabocha, coconut milk, unsalted butter, eggs, and vanilla extract.
4. Slowly add dry ingredients to the kabocha mixture, and continue mixing until the batter is smooth.
5. If using black sesame seeds, fold in the same seeds into the batter.
6. Divide batter into the muffin pan, they should be close to level. Bake in the preheated oven for 25-30 minutes, or until golden brown.
7. Remove the pan from oven, and place it on a wire rack. After 10 minutes, gently remove the muffin from pan. Serve immediately. Store any leftovers in an air-tight container for up to 3 days at room temperature.

Notes

• (*) You can use a square 8"x8" pan to bake this. It will take about 55 to 60 minutes to bake in the same temperature.