October 30, 2011

okara pumpkin muffins

pumpkin okara muffins

In a bowl, thoroughly combine
1 1/4 cup whole-wheat pastry flour
1/4 cup soy flour
1 cup sugar
1 Tablespoon baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. allspice
1/4 tsp. salt

NB: I'm sure you could substitute regular flour for the soy flour. The reason I threw it in is because I have a big bag of it that I'm trying to get rid of!

In a separate bowl, combine
3/4 cup pumpkin puree
1/2 cup okara
1/2 cup canola oil
1/2 cup soymilk
1/4 cup maple syrup
2 Tablespoons molasses

and whisk vigorously until well combined.

Add the wet ingredients to the dry ingredients and stir until well combined. Fold in
1 cup chopped walnuts

Distribute batter evenly between the wells of a lightly oiled 12-muffin pan, filling the wells completely (there's a lot of batter!). Bake at 400 degrees Fahrenheit for 20 minutes. Allow to cool before removing from tins.

pumpkin okara muffins

Verdict: These are great! There is way too much maple syrup though. Next time, I'll try making it with 2 Tablespoons of maple syrup, rather than with 1/4 cup.


  1. Hi Anna, I just got introduced to Okara and while looking for recipes found this one! I am so excited to try this!

    I was also wondering how you make your own soymilk? Would love to try it too.

  2. I assume that you are buying your okara at a store, which is interesting to me because where I live you can't buy okara anywhere. The only reason I have access to it is because it is a byproduct of making soymilk, so every time I make soymilk I have a huge pile of okara.

    I use a soymilk machine like this one to make my own soymilk. You don't need a soymilk machine though -- you can make it on the stovetop and in a blender. This webpage has some good information:

    1. I am using a machine too, and experimenting with pumpkin seeds right now as I made a bulk purchase. I am looking for pumpkin seed okara/pulp recipes.

  3. Love this recipe! I used the 2 TBSP of maple syrup you suggested and that was perfect. The muffins are very moist. Since pumpkin is not local to Japan (I had a can from the import store), I'm hoping to try it again with kabocha squash. Thank you!

    1. Hi, I have found that the thickest, creamiest, and sweetest squash is Buttercup or Kombucha. Great base for soup too.

  4. Thanks for your feedback! I'm glad it worked with less maple syrup -- and it should be interesting to try with other squashes.