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Kabocha Mochi Muffins

These kabocha mochi muffins are chewy, coconutty, fudgy little treats with crisp, crunchy edges. These yummy desserts are vegetarian-friendly and gluten-free.

We cannot get enough of these kabocha mochi muffins. These muffins have a crusty outer layer, encasing a slightly chewy and soft portion of the mochi cake. They are also bursting with pumpkin spice flavors, and the scattered toasted black sesame seeds make every bite a delight! These are also gluten-free, and vegetarian-friendly. In short, your new favorite dessert!

Ingredients for kabocha mochi muffins: kabocha, coconut milk, unsalted butter, eggs, vanilla, mochiko, sugar, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.

Ingredients for kabocha mochi muffins: kabocha, coconut milk, unsalted butter, eggs, vanilla, mochiko, sugar, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.

What goes into kabocha mochi muffins?

For the dry ingredients, you will need:

  • 225 gram (8 oz.) mochiko, this will be half a box of Koda Farm mochiko. Or you can also use Thai sticky/glutinous rice flour too.
  • 100 gram (12 cup) sugar
  • 100 gram (12 cup) brown sugar, you can also use coconut palm sugar for this
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon powder
  • 14 teaspoon grated nutmeg
  • 18 teaspoon ginger powder
  • 18 teaspoon cloves powder
  • 18 teaspoon salt

Alternatively, you can use 1 12 teaspoon pumpkin spice powder instead of the combination of cinnamon powder, grated nutmeg, ginger powder, and cloves powder.

For the wet ingredients, you will need:

  • 200 gram (1 cup) mashed/pureed kabocha pumpkin
  • 250 ml (1 cup) coconut milk
  • 14 cup (4 tablespoon) unsalted butter, melted but not hot to touch
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract

I also folded in 2 tablespoons of toasted black sesame seeds into the kabocha mochi muffins batter. This is optional, but I highly recommend adding this to your muffins.

Kabocha mochi muffin batter in a standar muffin pan, ready to be baked.

Kabocha mochi muffin batter in a standar muffin pan, ready to be baked.

How do I bake kabocha mochi muffins?

Before we go into the step-by-step, I want to say that if you are starting from one whole kabocha pumpkin and have no idea how to cut it, please read my kabocha pumpkin primer on my simmered kabocha in shio koji recipe.

Baking kabocha mochi muffins, step-by-step guide.

  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 the 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.

What if I don’t have a muffin pan?

You can bake this lovely kabocha mochi muffins in a standard 8-inch square cake pan. It will take about 55-60 minutes of baking time using the same oven temperature (180 Celsius/350 Fahrenheit). Probably you will want to rename it to kabocha mochi cake instead. :)

Kabocha mochi muffins, cooled on a wire rack.

Kabocha mochi muffins, cooled on a wire rack.

Other mochi cake recipes for you to try

If you love these kabocha mochi muffins, you may want to try my other mochi cake recipes:

If you have leftover kabocha pumpkin and want to use them up, please try some of these kabocha recipes:

Kabocha mochi muffins, the outer crust is crunchy, while the inner part is slightly chewy and soft.

Kabocha mochi muffins, the outer crust is crunchy, while the inner part is slightly chewy and soft.

Kabocha Mochi Muffins

5.0 from 5 reviews

Author: Anita Jacobson

Courses:

Cuisine:

Ingredients:

Diets:

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 12

Print Recipe

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.

Comments

  • Alisha Rodrigues Alisha Rodrigues says:

    I've never tried a recipe like this one before but it looks really interesting. Would love to make a few and the best part of it is that its gluten free

  • Cyndy Cyndy says:

    Thanks for all the details on how to make these. Great way to use Kabocha! Perfect recipe!

  • Anjali Shah Anjali Shah says:

    I love the idea of using squash as an ingredient for muffins -- it's kind of like a unique take on pumpkin muffins!! All of the warm spices in this recipe really take it to the next level too!

  • Katie Katie says:

    Made this for the family and it was a hit!

  • Safira Safira says:

    These were delicious and such a great option for a quick breakfast. Love the addition of the sesame seeds!

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