# 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
07 - 1 cup cooked and mashed kabocha pumpkin or butternut squash
08 - 2 large eggs
09 - 1/2 cup whole milk
10 - 1/3 cup vegetable oil
11 - 1 teaspoon vanilla extract
12 - 1/2 cup plain yogurt or sour cream
# Method:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease each cavity.
02 - In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, granulated sugar, and black sesame seeds.
03 - In a separate bowl, blend mashed pumpkin, eggs, whole milk, vegetable oil, vanilla extract, and plain yogurt until smooth.
04 - Pour wet mixture into dry ingredients. Gently mix with a spatula just until combined, allowing a few lumps to remain to maintain tenderness.
05 - Evenly distribute the batter among the prepared muffin cups. Top each muffin with additional black sesame seeds.
06 - Place the muffin pan in the oven and bake for 22 to 25 minutes, until a toothpick inserted in the center emerges clean.
07 - Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling completely before serving.
