A Japanese twist on the pumpkin spice trend, these Kabocha Pumpkin Spice Muffins make use of sweet and silky kabocha pumpkin, as well as seasonal apples and chestnuts.
I’ve used kabocha pumpkin for these muffins because it’s sweeter and has a silkier texture, and the apples add sweetness and moisture. Chestnuts are used a lot in traditional Japanese desserts so I thought I’d add them to these muffins – they add an interesting nutty flavour.
These muffins use oil instead of butter so they’re dairy-free. They’re also low sugar because the pumpkin and apples are already sweet, so they’re a good guilt-free snack or also great for breakfast!
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- 200g kabocha pumpkin purée
- 50ml vegetable oil (or coconut oil)
- 3 eggs
- 100g sugar
- 3 heaped teaspoons baking powder
- 300g plain flour
- 2 teaspoons cinnamon
- 1 teaspoon mixed spice
- 1 (Cox) apple, cored, peeled and diced
- 2 tablespoons apple juice (or sub any kind of milk)
- Handful of chestnuts (thawed if frozen), chopped into small pieces
- Preheat oven to 180 degrees
- Remove the seeds from a small kabocha pumpkin, cut into small pieces, and place in a saucepan with water
- Cook for around 15 minutes once the water’s boiled, until the pumpkin is soft
- Remove skin and mash the pumpkin with a fork to make a purée
- Add oil, eggs and sugar to the bowl and mix
- Sift in the flour, baking powder and spices
- Fold in the apple, apple juice and chestnuts
- Spoon mixture into greased cupcake baking tins (no need for muffin cases)
- Bake in oven for 15-20 minutes
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