Save Moist, savory-sweet muffins blending roasted pumpkin, Japanese curry spices, and a hint of chili create a snack or breakfast unlike any other. These Spicy Japanese Curry Pumpkin Muffins are deliciously soft, and their unique spice blend brings warmth and flavor to every bite.
I first made these with leftover homemade pumpkin puree and a new jar of Japanese curry powder picked up at the market. The subtle heat and savory aroma added something totally new to my usual muffin routine. My family was curious and one batch disappeared in a single morning!
Ingredients
- Pumpkin puree: 1 1/4 cups (300 g), homemade or canned
- Vegetable oil: 1/2 cup (120 ml)
- Eggs: 2 large
- Milk: 1/2 cup (120 ml) whole or plant-based
- 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
- Prep Muffin Tin:
- 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 pumpkin puree, vegetable oil, eggs, milk, brown sugar, and granulated sugar until smooth.
- Sift Dry Ingredients:
- In a separate bowl, sift together flour, baking powder, baking soda, salt, curry powder, chili, ginger, and cinnamon.
- Combine Mixtures:
- Gradually fold dry ingredients into wet mixture until just combined. Do not overmix.
- Add Extras:
- 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:
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Save Making a big batch means I can tuck some away for quick afterschool snacks. Kids enjoy the gentle spice, and sprinkling pumpkin seeds creates a fun crunch that always makes them smile.
Required Tools
Mixing bowls, whisk, muffin tin, paper liners or nonstick spray, spatula, wire rack
Allergen Information
Contains eggs and milk (if using dairy), wheat flour; may contain nuts if using add-ins. Check ingredient labels for hidden allergens.
Nutritional Information
Each muffin: 180 calories, 7 g fat, 27 g carbohydrates, 3 g protein.
Save Enjoy Spicy Japanese Curry Pumpkin Muffins warm, paired with green tea or coffee. They are best fresh but freeze beautifully for future treats.
Kitchen Help
- → How spicy are these muffins?
The heat level can be adjusted by varying the chili powder. Mild to moderate spiciness is standard, but increase or decrease to taste.
- → Can I use canned pumpkin puree?
Yes, both canned and homemade pumpkin puree work well. For enhanced flavor, try kabocha pumpkin.
- → Are these muffins vegetarian?
Yes, they are vegetarian when made with plant-based milk and chosen mix-ins.
- → What can I substitute for raisins?
Chopped nuts or dried apricot are great alternatives to raisins, or omit for a smoother texture.
- → Which drink pairs best?
These muffins pair well with green tea or coffee, complementing the savory and spicy notes.
- → Can I freeze the muffins?
Yes, the muffins freeze well. Cool completely, then store in an airtight container for up to 2 months.