Spicy Japanese Curry Pumpkin Muffins

Moist, savory-sweet muffins blending roasted pumpkin, Japanese curry spices, and a hint of chili, perfect as a snack or unique breakfast treat.

I first made these muffins on a chilly morning using leftover pumpkin puree from dinner, and the blend of curry spices with mild heat turned them into an instant favorite at home.

Ingredients

• Pumpkin puree: 1 1/4 cups (300 g) homemade or canned
• Vegetable oil: 1/2 cup (120 ml)
• Eggs: 2 large
• Whole milk or plant-based milk: 1/2 cup (120 ml)
• Light brown sugar: 1/2 cup (100 g)
• Granulated sugar: 1/4 cup (50 g)
• All-purpose flour: 2 cups (240 g)
• Baking powder: 2 tsp
• Baking soda: 1/2 tsp
• Salt: 1/2 tsp
• Japanese curry powder: 1 tbsp
• Ground chili: 1/2 tsp or to taste
• Ground ginger: 1/2 tsp
• Ground cinnamon: 1/4 tsp
• Toasted pumpkin seeds: 1/2 cup (75 g) optional
• Raisins or chopped dried apricot: 1/4 cup (40 g) optional

Instructions

Preheat and Prepare:

Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or grease lightly.

Mix Wet Ingredients:

In a large bowl, whisk together pumpkin puree, vegetable oil, eggs, milk, brown sugar, and granulated sugar until smooth.

Mix Dry Ingredients:

In a separate bowl, sift together flour, baking powder, baking soda, salt, Japanese curry powder, chili, ginger, and cinnamon.

Combine Wet and Dry:

Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Add-ins:

Gently stir in optional add-ins like pumpkin seeds and raisins, if using.

Fill Muffin Cups:

Divide batter evenly among muffin cups, filling each about 3/4 full.

Bake:

Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.

Cool:

Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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These muffins are now a staple when my family gathers for weekend brunch, and my kids especially love the surprise of mild heat in every bite.

Required Tools

Mixing bowls, whisk, muffin tin, paper liners or nonstick spray, spatula, wire rack

Allergen Information

Contains eggs and milk (if using dairy). Contains gluten (wheat flour). May contain nuts if using add-ins.

Nutritional Information

Each muffin provides approximately: Calories: 180, Total Fat: 7 g, Carbohydrates: 27 g, Protein: 3 g

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Enjoy these muffins warm with green tea, or pack them up for a flavorful snack on the go. Their unique taste is sure to spark conversation.

Recipe FAQ

→ What gives these muffins their unique flavor?

Japanese curry powder and pumpkin puree combine for a savory, mildly spicy, and sweet fusion taste.

→ Can I adjust the level of spiciness?

Yes, modify the amount of ground chili according to your heat preference for a milder or bolder kick.

→ What can I use instead of raisins?

Swap raisins for dried apricot, chopped nuts, or simply omit for a smoother texture without add-ins.

→ Are these muffins suitable for vegetarians?

Yes, the ingredients listed are vegetarian. Use plant-based milk if preferred for a dairy-free version.

→ How should the muffins be stored?

Keep muffins in an airtight container at room temperature for up to three days, or freeze for longer storage.

→ What beverage pairs well with these muffins?

Enjoy them with green tea or coffee, which complement their spiced, savory-sweet notes.