Let’s prepare the kabocha squash also known as Japanese pumpkin. Place the kabocha into a steamer and turn on the burner.
Cover and steam until it softens.
Remove and place the kabocha onto a plate. When it is still hot, mash the kabocha using a fork.
Next, combine the baking powder and cake flour or all purpose flour and lightly stir. With a fine mesh strainer, sieve the power 2 to 3 times to help the muffins to have a fluffy texture.
Let’s make the batter. Allow the butter, egg and milk to reach room temperature before using. This will keep the batter from separating. Using a balloon whisk, whip the butter in a bowl until it becomes creamy. Then, add a pinch of salt and half of the sugar and combine.
Add the rest of the sugar again and continue whipping until the grainy texture turns smooth.
Gradually add the beaten egg in 4 to 5 steps.
When the egg has completely absorbed begin adding the next portion.
Add the mashed kabocha and the chopped roasted walnuts.
Roughly combine the mixture.
Add 1/3 of the cake flour. Roughly fold the mixture, but be careful not to overmix the batter.
Add 1/2 of the milk and fold again.
Add another 1/3 of the flour and roughly mix the batter. Then, add the rest of the milk and combine.
Finally, add the rest of the flour and mix until all the powder is combined.
Combine the batter using minimal folding actions to avoid overmixing.
Place the batter into 6 muffin cups.
Make sure that each cup has an equal amount of the batter.
Preheat a conventional oven to 200 °C (390 °F) and place the muffin pan into the oven. Bake the muffins at 190 °C (370 °F) for about 20 minutes.
Pierce one of the muffins with a bamboo stick. If the stick is dry and clean, they are ready.
Remove and place the muffins onto a cooling rack and let them sit to cool.
Make sure to gradually combine the ingredients to keep the batter from separating.
You can adjust this recipe to suit many tastes by adding different ingredients. You can mix in banana, chocolate chips or dried fruit, and also top with almond slices or frosting.