Kabocha Squash Muffins

Categorized as Breakfast, Japanese Desserts, Snacks 3 Comments on Kabocha Squash Muffins

Kabocha squash muffins are sweet with a hint of savory. The flavor profile and the recipe are simple. Kids can help make these, and you can feel good about letting them eat it! 

Kabocha squash muffin torn open to see fluffy inside.

My last post, kabocha squash soup, uses about half of a kabocha, so I was left with the other half to make something fun with. I considered pie, a tart, cheesecake, but I’m going to be honest, I’ve been pretty burned out and tired lately. Making a crust felt like wayyyy too much work.

What’s easy to make? Maybe I can get my kids involved, since they love helping me in the kitchen (who am I kidding, having the kids help means the recipe is no longer “easy”). Kabocha squash muffins? I decided it would be a fun afternoon activity for us.

Holding mixing bowl and stirring in flour with a rubber spatula

The ingredients list is really simple… the hardest part is cutting into the hard kabocha! I cut my kabocha half into strips, microwaved them, and cut the peel away with a spoon. I also used some vanilla paste that Rodelle sent me to try out. I’ve been putting it in everything lately.

The flavor profile is a little sweet but not too sweet, and kind of reminds me of sweet corn bread. You know how it has that sweet flavor, but with a hint of savory? So good! Check out the video and recipe below to see how the kabocha squash muffins are made!

Kabocha squash cooling on a wire rack, top view.
Kabocha squash muffins are sweet with a hint of savory. The flavor profile and the recipe are simple. Kids can help make these, and you can feel good about letting them eat it! 

3 comments

  1. This recipe sounds very intriguing! Funny enough, I just made kabocha soup the other day myself & was looking to use up the other half! It was meant to be I think! Lol these look delicious!

    I must say though, microwaving with plastic wrap doesn’t sound at all appealing or safe to me.

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