Recipes: Kabocha Muffins

I had kabocha muffins at Basho Cafe and fell in love with the taste. But as I said the cafe is a bit too far away from me to justify frequent trips so my mom and I decided to make our own version. Here’s the recipe. Just be warned that I’m not a professional baker and I very much dabble so don’t blame me if things don’t turn out the way my recipes say they will. *cheese*


  • 2 cups all purpose flour
  • 2 cups Kabocha*
  • 2 teaspoons baking powder
  • 2 pinch salt
  • 1 pinch cinnamon
  • 5 tablespoons milk
  • 2 tablespoons corn syrup**
  • 1/2 cup butter
  • 2/3 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract


  1. Microwave the Kabocha (or whatever substitute) you are using until it is soft. Strain to remove the seeds and put it aside.
  2. Combine flour, baking powder, and salt in one bowl.
  3. Combine milk and corn syrup in another bowl.
  4. In yet another bowl, whisk butter that has been allowed to come to room temperature. As you whisk, add sugar. Continue whisking until the mixture is soft and creamy.
  5. Beat the eggs and add it to the butter/sugar mixture, stirring as you do.
  6. Add the Kabocha and the vanilla extract to the mixture. Continue stirring.
  7. Add the dry ingredients and the milk, alternating as you do. Continue stirring.
  8. Don’t stir too vigorously. Just enough to ensure that all ingredients are mixed together.
  9. Grease muffin pan and bake at 350 degrees F for about 20 minutes or until the colour shown in the picture above.
  10. This recipe made 16 medium-sized muffins.

*The recipe calls for 200g Kabocha and so I decided to just go with 2 cups. It wasn’t the wrong decision but if you have measuring instruments, you may decide to be more accurate.

**The corn syrup was a substitute for rum.


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