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Pumpkin Muffins

   

Pumpkin Muffins
Afternoon tea time special: Pumpkin muffins

With Halloween coming soon, I decided to soak in the festive mood by cooking with pumpkin, starting with these adorable pumpkin muffins. Because I don’t really have a sweet tooth, I always like the idea of having a savoury ingredient like pumpkin in something sweet like a muffin. If you want to prepare this in advance before Halloween, you can freeze the muffins in the freezer and toast them for about 5 minutes in the oven to warm them up before serving. This is always a huge time saver for me when I want a quick and fuss free breakfast.

Pumpkin Muffins

I’m pretty inexperienced at baking. For those who are experienced, could you tell me honestly if my muffins look ok? Are nicely baked muffins supposed to look like that? Also, they rise nicely when they are in the smaller cupcake cases as shown in the photos, but if I use the taller and bigger muffin cases, the batter do not cook well, and they will sink in the middle and then collapse. Does anyone know the reason for this? Your expertise is much appreciated.

On to the recipe now, if you still dare to follow a recipe shared by a noob hehe :)

Pumpkin Muffins
Pumpkin muffins (with pumpkin smoothie in the background)

Ingredients
(Makes about 16 small muffins)

Adapted from 500 Cupcakes & Muffins by Fergal Connolly

- 200g plain flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 250g caster sugar
- 110ml vegetable oil
- 2 lightly beaten eggs
- 110ml milk
- 150g pumpkin flesh, blended to a puree

Directions

1. Flour mixture: In a bowl, sift flour, baking powder, cinnamon and sugar together, and mix well.
2. Pumpkin mixture: In a large bowl, beat the oil, eggs and milk. Stir in the pumpkin puree.
3. Combine the flour mixture into the pumpkin mixture. Stir until just blended (and lumpy). Be careful not to over mix as it will result in a tough texture.
4. Place baking cases in muffin tins. Spoon the mixture into the cases (each slightly more than 2/3 filled).
4. Bake for about 20 minutes in preheated oven of 175C (350F). Remove the muffins and cool on a rack for several minutes before serving.

Pumpkin Muffins

Just for Fun:


I baked a mini one for my hamster Mario.


And he seemed pretty happy about it :D

 

                                           

Leave a Comment





52 Responses to “Pumpkin Muffins”

  1. Pepy @ Indonesia Eats — October 28, 2009 @ 12:51 pm

    Love the last picture!!!!! He is so cute.

    Reply

  2. peachkins — October 28, 2009 @ 4:22 pm

    I’m lovin those pooh cups..

    Reply

  3. Joyce — October 28, 2009 @ 8:02 pm

    Smell of cinnamon ,pumpkin, hamster all smells mighty delicious to me! haha! If it were up to me I would be too lazy to do all the work of pureeing fresh pumpkin, I’ll just go look up good ole Libby’s.

    Reply

    • wiffy replied: — October 28th, 2009 @ 8:10 pm

      hamster smells delicious? He has a “pee” smell sometimes lol :|

      Yeah u can use canned pumpkin puree too. I may try that next time, though I find it quite fuss free to puree it on my own – with a blender, hee

      Reply

  4. daphne — October 28, 2009 @ 9:28 pm

    Aww.. that’s so cute!

    I would love to have tasted one! I have only tasted pumpkin muffins once-with curry leaves and pepita seeds! Different isnt it?

    Yours looks so cute-and i love the photos. I wondered with the larger case that more baking powder or perhaps just more batter is needed? Just a thought…

    Reply

    • wiffy replied: — October 29th, 2009 @ 10:19 am

      wow I totally love the sound of the pumpkin muffins you have – with curry and pepita, love the unique asian flavours … You should post the recipe one day :)

      Yes it seems like with a larger case, the batter is unable to hold itself. So I think what you said made sense, that perhaps more baking powder is needed? I should just stick to the smaller cases :lol:

      Reply

  5. Ching — October 29, 2009 @ 1:01 am

    So cute with the hamster! One of the reasons the cake sink in the middle is overbaked. So, don’t know leh since you used a bigger muffin cup.

    Reply

    • wiffy replied: — October 29th, 2009 @ 10:20 am

      but weird hor, because they look perfect when baked in the smaller cases, and only sink when they are in the bigger cups ?_?

      Reply

  6. HoppingHammy — October 29, 2009 @ 7:06 am

    Oh I’m dying with cuteness! How sweet of you to bake a mini one especially for Mario. :XO:

    I’m not experienced with baking muffins, but am very very experienced with eating them……so I’ll tell you those muffins look like perfection! Great job with baking, perhaps you should bake more often.

    And beautiful photo set too. :up:

    Reply

    • wiffy replied: — October 29th, 2009 @ 10:20 am

      haha, I know you are the person with the right experience to consult :-)

      Thanks for your kind words girl

      Reply

  7. Juliana — October 29, 2009 @ 7:18 am

    Oh! Your pumpkin muffins look so yummie, love the way you too the pictures, so cute, specially the one with the hamster :-)

    Reply

  8. Little Inbox — October 29, 2009 @ 10:29 am

    To me, your pumpkin muffins are perfectly baked though I haven’t hands on to bake muffin.
    Mario is cute!!!

    Reply

  9. mochachocolatarita — October 29, 2009 @ 5:27 pm

    oh oh ohhhhh so cuteeeeeeeeee! i want your pumpkin muffins, i recently failed some T_T, i left it baking when i took pictures of another dish…and they turned rock hard. sad sad…

    Reply

    • wiffy replied: — October 29th, 2009 @ 5:39 pm

      haha, this has happened to me before too :| The things we go thru to keep a food blog :P

      Reply

  10. Bob — October 30, 2009 @ 3:25 am

    They looks good to me! I have to send a link to this to my girlfriend, she loves hamsters.

    Reply

    • wiffy replied: — October 30th, 2009 @ 9:19 am

      hi 5 to your girlfriend! hehe

      Reply

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