Skip to main content
logo
Food Advertising by

Pumpkin Choc Chip Muffins 南瓜巧克力满芬


Muffins again!  I happened to make these recently and since Pumpkin is the October theme for LTU,  I took the opportunity to join in the fun.   Not only are these muffins moist and delicious with the cranberries and choc chips, I just can't help admiring the golden hue of the pumpkin in these quick tea bread!








Recipe for Pumpkin Choc Chip Muffins  (adapted from 'here' with modification)


    Ingredients
  • 9 oz plain flour
  • 1.1/2 tsp bicarbonate of soda
  • 1.1/2 tsp cinnamon
  • 1/2 tsp salt
  • 6 oz butter
  • 6 oz caster sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 9.1/2 oz pumpkin puree
  • 100 gm black choc chips
  • 50 gm dried cranberries
Method
  1. Peel off the pumpkin and cut it into chunks.  Steam and mash the pumpkin while still warm.  Set aside.
  2. Sift flour with salt, bicarbonate of soda and cinnamon.  Mix well.
  3. Beat butter with the sugar till smooth.
  4. Add in the eggs and vanilla, mix well.
  5. Fold in the sifted flour alternating with the pumpkin puree till just mixed.  Add in the choc chips and cranberries.
  6. Using an ice cream spoon, scoop the batter into muffin cups.
  7. Bake in a preheated oven @ 180 deg,C for 20 to 25 mins.  Test with a skewer till it comes out clean.
  8. Remove from oven onto a wire rack to cool completely.
  9. Yield :  15 muffins.


I'll be taking a short vacation and will resume posting in November.



I'm linking this post to the Little Thumbs Up event and for October, the theme is Pumpkin
jointly organised by  Zoe of  Bake for Happy Kids and  Mui Mui of  My Little Favourite DIY and hosted by  Eileen of  Eileen's Diary

Comments

  1. These pumpkin muffins with chocolate and cranberries look perfect, Cheah.
    Enjoy your vacation!
    Angie

    ReplyDelete
  2. beautiful ... tow words says it al , yummy ... delicious

    ReplyDelete
  3. Hi Cheah,

    I like baking muffins too... Always, nice, quick, easy and fuss free to bake :D

    I can see that your pumpkin chocolate chip cranberry muffins have a lot of hao liao in them :D

    Hope that you enjoy your break.

    Zoe

    ReplyDelete
    Replies
    1. Ha, ha, my family love their muffins with plenty of 'liao'..... more wholesome, they said!

      Delete
  4. Good morning Cheah, These muffins look so pretty and delicious! Beautiful clicks too! Can I join you for breakfast?

    ReplyDelete
    Replies
    1. Of course you can, Ann. Thanks for the encouragement!

      Delete
  5. Enjoy your holiday!!

    This cho pumpkin muffin look very nice. Yummy!

    ReplyDelete
  6. Hi Cheah, the pumpkin colour is so inviting and the cake liner match the muffin perfectly.

    Thanks for sharing this to LTU and enjoy your holiday.

    ReplyDelete
    Replies
    1. You're most welcome and oh yes, I like the cake liners too, thanks to a friend!

      Delete
  7. Yummy! These muffins are just asking to be eaten :)

    ReplyDelete
    Replies
    1. Yes, it'll be good if you can just grab them off the screen :)

      Delete
  8. Hi Soke Hah, these muffins look so good that I like to grab for one right away. I must bake these soon. Thanks for sharing this lovely muffin recipe.

    ReplyDelete
  9. Hi Soke Hah, great to be on holiday. Relax and enjoy yourself. I'll be on vocation too in November. Back in December.

    ReplyDelete
    Replies
    1. Yes, we do need a holiday one way or another. Will grab the opportunity to enjoy myself :)

      Delete
  10. Cheah, I love this combination of pumpkins, cranberries and choc chips. These muffins must be delicious!

    ReplyDelete
  11. Wow! That looks so bright and beautiful! I like the paper cups too!

    ReplyDelete
  12. These look glorious. I am so loving the golden shade. Happy holidaying, Cheah ❤

    ReplyDelete
  13. Hi Cheah! Your muffin looks so delicious and tempting.
    I would like to try out your recipe.

    ReplyDelete
  14. hi cheah, these muffins sounds scrumptious to me with choc chips and cranberries! your garden must be a huge one as i see there's a pond there ..haha... enjoy your holidays, cheah!

    ReplyDelete
    Replies
    1. Hi Lena, that's not the garden in my house.. ha, ha. It's a garden with ponds at a condominium in S'pore!

      Delete
  15. Looks delicious! I will try this too! Just saw Anncoo's version which looks so good!

    ReplyDelete
  16. Your pumpkin muffins look as beautiful as Anncoo ones. >o< Love especially the last picture. Your garden ?
    Kristy

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

Hawaiian Biscuits ~ 夏威夷饼

I was introduced to this Hawaiian Biscuit by a friend who bought this for me to try.  I was curious about the name and was wondering what's so 'Hawaiian' about these biscuits.  I understood, after the first bite of a Macadamia nut.  So the 'Hawaiian' thing is the Macadamia nut.  Since I have some lotus paste left after the mooncake festival, thought I'd give this a try.  I used the recipe for the pastry from my 'Lo  Por Paeng/Wife Biscuit' post and just wrap up some lotus paste with some Macadamia nuts.  This is a yummy biscuit to be enjoyed at any time of the day and the biscuits stayed crispy even on the fourth day, kept in an air-tight container.






Hawaiian Biscuits  ~  夏威夷饼
Ingredients

Oil dough
80 gm plain flour
50 to 60 gm shortening

Water dough
100 gm plain flour
40 gm shortening
30 to 350 ml cold water 

300 gm lotus paste (divide into 8 portions, approx. 35 gm each and wrap each portion with 4 Macadamia nuts)
32 Macadamia nuts
1 egg, beaten, to glaz…