Kabocha Mochi Muffins
Ingredients
- 225 gram mochiko
or Thai sticky/glutinous rice flour, 8 oz.
- 100 gram sugar
1/2 cup
- 100 gram brown sugar
1/2 cup
- 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
- 200 gram kabocha pumpkin
steamed and mashed/pureed, 1 cup
- 1 cup coconut milk
250 ml
- 1/4 cup unsalted butter
melted but not hot to touch, 4 tablespoon
- 2 eggs
room temperature
- 1 teaspoon vanilla extract
- 2 tablespoon black sesame seeds
toasted
Directions
- 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.
Kabocha Mochi Muffins
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Based on 11 ratings
Rating Breakdown
About this Recipe
Craving a unique treat that's both comforting and exciting? These Kabocha Mochi Muffins offer a delightful blend of chewy, fudgy texture with crisp edges, all infused with warm spices and sweet kabocha. They're a fantastic way to enjoy a delicious, naturally gluten-free, and vegetarian dessert.
The inherent charm of these muffins comes from a few key players. Primarily, the use of mochiko (glutinous rice flour) is crucial; it’s what gives them that wonderfully chewy and incredibly fudgy consistency that stands apart from traditional flour-based muffins. This texture is perfectly complemented by the natural sweetness and vibrant color of steamed and mashed kabocha pumpkin, which provides a moistness and earthy depth. A carefully balanced blend of cinnamon, grated nutmeg, ginger powder, and cloves powder infuses each bite with a comforting, aromatic warmth, creating a harmonious flavor profile that’s both familiar and exotic. The addition of rich coconut milk enhances the overall tenderness and adds a subtle, creamy tropical note, truly making this recipe special.
Prepare your senses for a truly distinctive dessert experience. As you take your first bite, you'll discover a deeply satisfying chewiness and a moist, fudgy interior that holds its shape, beautifully contrasting with a delicate crispness around the edges. The earthy sweetness of the kabocha pumpkin mingles wonderfully with the fragrant, warming spices, creating a cozy yet sophisticated flavor. Rich coconut milk contributes a luscious, creamy undertone that ties all the flavors together. Finally, the toasted black sesame seeds sprinkled throughout provide a delightful, subtle crunch and a nutty aroma, making each Kabocha Mochi Muffin a delightful adventure for your palate. This treat is not only naturally vegetarian-friendly and gluten-free but also pure comfort in muffin form, ideal for satisfying a sweet craving.
While the unique texture from mochiko is central, you can certainly personalize these muffins. Feel free to adjust the spice levels to your preference, perhaps adding a touch more cinnamon for an extra layer of warmth or a bit less ginger if you prefer a milder profile. For an alternative topping, consider a sprinkle of shredded coconut or a different type of toasted nut instead of black sesame seeds to introduce varied textures and flavors.
These Kabocha Mochi Muffins are perfect for an afternoon pick-me-up, a delightful and unique dessert after dinner, or a sweet contribution to any gathering. They're excellent enjoyed warm, perhaps alongside a cup of hot tea, coffee, or even a glass of cold milk.