Pin It Moist and flavorful muffins featuring roasted kabocha pumpkin and nutty black sesame, inspired by Japanese home baking. Perfect for breakfast or an afternoon snack.
I discovered these muffins while experimenting with Japanese flavors in my kitchen. Kabocha and black sesame have become favorites for cozy baking mornings.
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Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Granulated sugar: 1/2 cup (100 g)
- Black sesame seeds: 2 tbsp (plus extra for topping)
- Kabocha pumpkin: 1 cup (220 g), cooked and mashed (or butternut squash)
- Eggs: 2 large
- Whole milk: 1/2 cup (120 ml)
- Vegetable oil: 1/3 cup (80 ml)
- Vanilla extract: 1 tsp
- Plain yogurt or sour cream: 1/2 cup (120 g)
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Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and black sesame seeds.
- Combine Wet Ingredients:
- In another bowl, combine mashed pumpkin, eggs, milk, oil, vanilla extract, and yogurt. Whisk until smooth.
- Mix Batter:
- Pour wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix (a few lumps are fine).
- Prepare Muffins:
- Divide batter evenly among muffin cups and sprinkle extra black sesame seeds on top.
- Bake:
- Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Pin It My kids love helping sprinkle sesame seeds before baking. These muffins always remind me of relaxed family breakfasts at home.
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Required Tools
Muffin pan, mixing bowls, whisk, spatula, measuring cups and spoons
Allergen Information
Contains eggs, dairy, gluten (wheat), and sesame. Vegan options possible with substitutions. Always check ingredient labels if you have allergies.
Nutritional Information
Per muffin: 170 calories, 7 g fat, 23 g carbohydrates, 4 g protein
Pin It 
Enjoy these muffins warm from the oven with tea or coffee for a Japanese-inspired treat.
Recipe FAQs
- → Can I use canned pumpkin instead of kabocha?
Yes, canned pumpkin is a convenient substitute and delivers a similar moist texture and flavor profile.
- → What does black sesame add to the muffins?
Black sesame seeds offer a nutty aroma and crunchy texture, enhancing complexity and depth.
- → How can I make these muffins vegan?
Swap eggs for flaxseed eggs, use plant-based milk and yogurt, and check all ingredient labels for vegan compliance.
- → Why shouldn't I overmix the batter?
Gentle mixing preserves tenderness, preventing tough muffins by limiting gluten development.
- → How do I store leftover muffins?
Cool completely, then store in an airtight container for up to 3 days or freeze for up to 2 months.
- → Can I add other spices?
A pinch of cinnamon or nutmeg creates extra warmth and can complement the pumpkin and sesame flavors nicely.
