These simple pumpkin muffins are easy to make as the ingredients are very basic. These moist muffins brimming with cinnamon are suitable for breakfast, a lunchbox or after school snack for kids. The whole house smells amazing while these are baking in the oven.
Simple Pumpkin Muffin ~ 简单的南瓜玛芬
Ingredients
- 200 gm plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1.1/2 tsp cinnamon
- 1 tsp vanilla
- 1/4 tsp salt
- 2 'L' eggs
- 75 gm brown sugar (light or dark)
- 75 gm caster sugar
- 60 ml milk
- 1/2 cup oil
- 280 gm pumpkin puree (from fresh pumpkin)
Method
- Cut the pumpkin, remove the stringy core and seeds, steam till soft. Scrape up the soft pumpkin and use a fork to mash up the pumpkin or you can puree it in a blender. Measure out 280 gm. Set aside.
- In another mixing bowl, whisk flour, bicarbonate of soda, baking powder, salt and cinnamon. Whisk till well incorporated.
- In another mixing bowl, whisk oil, milk, eggs, vanilla, brown and caster sugar till well combined. Mix in the pumpkin puree, till well incorporated.
- Pour the wet ingredients into the flour mixture, stir till just moistened. Overmixing will result in tough muffins.
- Using an ice cream scoop, scoop batter into a paper lined muffin pan till nearly full for a puffy dome.
- Bake in a preheated oven @ 180 deg.C for 20 to 25 mins. till golden brown. Test with a skewer till it comes out clean. Remove from the oven and let cool in the pan for 10 mins. before transferring onto a wire rack to cool completely. Muffins can be served warm too.
- Yield : 9 tall muffins
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