Soft and fluffy, not too sweet yet yummy, I didn't get the typical yellow colour because I replaced half of the caster sugar with brown sugar. And I used local pumpkin which the colour is not so distinctive. I usually always prefer Japanese or Australian, but my luck only met with local one at the right timing when I had plan to make this LOL
Recipe is from Food for Tots
What you need:
125g pumpkin, steamed and mashed
1 large egg (64g with shell)
120g caster sugar (I used half brown sugar)
1/2 tsp salt
100g coconut milk
30g extra virgin olive oil
200g cake flour
1 1/2 tsp double acting baking powder
Method:
- Mix cake flour and double acting baking powder in a bowl, set aside
- Preheat steamer, wrap the cover with clean cloth to prevent condensation during steaming
- Hand whisk egg til foamy. Add in sugar and salt and continue whisk til sugar and salt dissolved
- Add in coconut milk, oil and pumpkin in sequence, mix after each addition
- Make a well in the centre of the flour mixture and pour in wet mixture in 3 batches. Fold with spatula til blended and no trace of flour
- Spoon batter til 80% full. Steam over high heat for 15 mins - do not peep
- Check with skewer if the muffins are done, it should comes out clean
- Remove from steamer to the cooling rack
- Best served warm
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)