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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.
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 (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 pureeDirections
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.
Just for Fun:
I baked a mini one for my hamster Mario.
And he seemed pretty happy about it :D
Beautiful muffins!!! Want to grab them all and put in my fridge. LoL. I never can make beautiful cakes…
Girl, I really feel your meals are more beautiful than mine :wink:
yeah!halloween is coming …i love pumpkin dessert.Your muffin looks perfect to me.I don’t see anything wrong with it.Hmmm maybe you overbaked it when you use the bigger muffin cases.I don’t know but seems funny eh!I will try this.
I was thinking maybe it’s underbaked in the bigger cases, and perhaps the proportion of ingredients cannot hold the weight if the batter is placed in the bigger cases heh. Try it try it! And let me know how it goes hehe
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Haha… your hamster looks great in photo. if you muffins taste good, whether it’s ups or downs in seconds, does it matter? really? ;)
It matters. Those that are downs in the bigger cases, have to be thrown away coz the batter isn’t cooked, haha ;) Those u see in the photos are the correctly baked ones coz they are in smaller cases ;)
Your muffins look great! They must be delicious because Mario seems to love his.
Nice muffins!! I have never used pumpkin in my cooking, this is a great way to eat pumpkin!
Haha I know it, I know it that hamsters has sweet tooth too :lol:
Any sweet leftovers to share? Yum yum!!
Cheers!
Gera
They look delicious! No need to worry about how they look. They look perfect!
How sweet of you to make one for your hampster. I love the last pic. :-)
Thanks Rosabela! glad to hear that they look all right.
They look YUMMY! All hamsters have a sweet tooth, especially mine. The muffins look perfect! Do you mind if I post the recipe on my blog? I will remember to give you credit when I do post it.
-Sonia, Allie, Lola
Sure! Feel free to post the recipe on your blog. A link back to the original recipe will be appreciated :)
Wow.. we love it we love it… nw rey’s fav veg is PUMPKIN, he just love anything that is with pumpkin :)
Your hamster is so cute…… :)