1. Main
  2. Dishes
  3. Japanese Sesame Pumpkin Muffins

Japanese Sesame Pumpkin Muffins

Featured in: Sweet Knockout Treats

These Japanese-inspired pumpkin muffins feature roasted kabocha squash and black sesame seeds for earthy sweetness and nutty depth. The moist, tender crumb comes from whole milk and yogurt, creating a satisfying treat with a hint of vanilla. Minimal mixing preserves a light texture, while black sesame topping adds crunch and visual appeal. Ideal for breakfast, afternoon snack, or dessert, these muffins are easily adaptable for vegan diets and freeze beautifully. Experience authentic flavors and wholesome ingredients in each bite, made with simple steps and classic baking tools.

Save Tell Friends Share Get PDF Skip to recipe
Updated on Wed, 29 Oct 2025 15:54:00 GMT
Moist Japanese sesame pumpkin muffins with a golden crust and nutty topping. Save
Moist Japanese sesame pumpkin muffins with a golden crust and nutty topping. | whambite.com

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 first tasted kabocha pumpkin muffins at a friend's Tokyo apartment. The subtle sweetness and sesame crunch instantly made them a favorite in our home.

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 (mashed, cooked): 1 cup (220 g; 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)

Instructions

Prepare muffin pan:
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease.
Combine dry ingredients:
In large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and black sesame seeds.
Mix wet ingredients:
In another bowl, combine mashed pumpkin, eggs, milk, oil, vanilla extract, and yogurt. Whisk until smooth.
Combine wet and dry:
Pour wet ingredients into dry ingredients. Stir gently with spatula until just combined. Do not overmix. A few lumps are fine.
Fill and top:
Divide batter evenly among muffin cups. Sprinkle extra black sesame seeds on top.
Bake:
Bake for 22–25 minutes, until toothpick inserted into center comes out clean.
Cool:
Let muffins cool in pan 5 minutes, then transfer to wire rack to cool completely.
Deliciously flavored kabocha pumpkin muffins, perfect for breakfast or an afternoon treat. Save
Deliciously flavored kabocha pumpkin muffins, perfect for breakfast or an afternoon treat. | whambite.com

My kids love helping sprinkle the black sesame seeds on each muffin before baking. We often bundle up together to enjoy these warm out of the oven on chilly mornings.

Required Tools

Muffin pan, mixing bowls, whisk, spatula, measuring cups and spoons

Allergen Information

Contains: Eggs, dairy, gluten (wheat), sesame. Can be made vegan using non-dairy options and egg replacer.

Nutritional Information

Each muffin provides: Calories: 170, Total Fat: 7 g, Carbohydrates: 23 g, Protein: 4 g

Freshly baked Japanese sesame pumpkin muffins garnished with black sesame seeds. Save
Freshly baked Japanese sesame pumpkin muffins garnished with black sesame seeds. | whambite.com

Enjoy these muffins with tea or coffee for a cozy, wholesome treat. The kabocha and sesame flavor truly stands out.

Kitchen Guide

→ Can I substitute kabocha with other squash?

Yes, butternut squash or canned pumpkin works well if kabocha is unavailable.

→ How do I make these muffins vegan?

Use plant-based milk and yogurt, and substitute eggs with flaxseed eggs for a vegan version.

→ What makes these muffins unique?

Black sesame seeds add a nutty flavor and crunch, while kabocha brings natural sweetness and moisture.

→ Can I freeze the muffins?

Yes, store cooled muffins in an airtight container and freeze for up to 2 months for later enjoyment.

→ Are there optional spices to enhance flavor?

A pinch of cinnamon or nutmeg can be added for a warmer, spiced taste profile.

→ What allergens should I be aware of?

They contain eggs, dairy, gluten, and sesame. Vegan swaps can reduce some allergens.

Japanese Sesame Pumpkin Muffins

Fluffy muffins blend roasted pumpkin with black sesame for a Japanese twist, perfect for morning or snack time.

Prep Duration
20 min
Cook Duration
25 min
Complete Duration
45 min
Created by Brandon Ellis


Skill Level Easy

Heritage Japanese

Output 12 Portions

Diet Requirements Meat-Free

What You'll Need

Dry Ingredients

01 2 cups all-purpose flour
02 1 teaspoon baking powder
03 1/2 teaspoon baking soda
04 1/4 teaspoon salt
05 1/2 cup granulated sugar
06 2 tablespoons black sesame seeds, plus extra for topping

Wet Ingredients

01 1 cup cooked and mashed kabocha pumpkin or butternut squash
02 2 large eggs
03 1/2 cup whole milk
04 1/3 cup vegetable oil
05 1 teaspoon vanilla extract
06 1/2 cup plain yogurt or sour cream

Method

Phase 01

Prepare Muffin Pan: Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease each cavity.

Phase 02

Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, granulated sugar, and black sesame seeds.

Phase 03

Combine Wet Ingredients: In a separate bowl, blend mashed pumpkin, eggs, whole milk, vegetable oil, vanilla extract, and plain yogurt until smooth.

Phase 04

Combine Mixtures: Pour wet mixture into dry ingredients. Gently mix with a spatula just until combined, allowing a few lumps to remain to maintain tenderness.

Phase 05

Portion and Top: Evenly distribute the batter among the prepared muffin cups. Top each muffin with additional black sesame seeds.

Phase 06

Bake: Place the muffin pan in the oven and bake for 22 to 25 minutes, until a toothpick inserted in the center emerges clean.

Phase 07

Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling completely before serving.

Kitchen Tools

  • 12-cup muffin pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and measuring spoons

Allergy Guide

Review ingredients carefully for potential allergens and seek professional medical guidance if unsure
  • Contains eggs, dairy, gluten (wheat), and sesame.
  • Vegan adaptation can be made by substituting non-dairy yogurt, plant-based milk, and egg replacer.
  • Always verify labels to avoid unexpected allergens.

Nutrient Breakdown (per portion)

Numbers shown are estimates only - consult healthcare providers for specific advice
  • Energy: 170
  • Fats: 7 g
  • Carbohydrates: 23 g
  • Proteins: 4 g