Split one open and you get orange kabocha crumb with white ribbons of cream cheese running through it.
The cream cheese goes on unsweetened and stays tangy against the sweet, cinnamon-spiced batter.
Preheat the oven fully to 180°C and line 8 muffin cups.
Leave the 90 g cream cheese at room temperature until soft enough to spoon and swirl cleanly without tearing the batter.
Add 180 g all-purpose flour, 6 g baking powder, 1 g ground cinnamon, and 2 g salt to a bowl.
Whisk until the color looks even and no visible pockets of baking powder remain.
In another bowl, whisk 2 eggs with 85 g brown sugar first so the sugar starts dissolving.
Add the milk, neutral oil, and 150 g kabocha puree, then whisk until smooth and evenly orange.
Add the dry mixture to the wet mixture and fold from the bottom upward with a spatula.
Stop as soon as the dry streaks disappear, because extra mixing makes the muffins tough and less moist.
Fill each cup about 70 percent full, then place small portions of softened cream cheese on top.
Drag a toothpick through each cup only two or three times so the white swirl stays distinct after baking.
Bake at 180°C for 20-22 minutes, until the tops are lightly cracked and golden and a toothpick comes out without wet batter.
Rest in the pan for 5 minutes, then cool on a rack.
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all-purpose flour, baking powder
all-purpose flour, baking powder
all-purpose flour, baking powder
Halloween, October 31
Choose from pumpkin pie, muffins, lattes, porridge, and pasta for a Halloween table.
