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  • Writer's pictureCakes By Catriona

Moist Pumpkin Muffins

Moist Pumpkin Muffins (For 10 jumbo size muffins or 15 medium size muffins)

For the muffins

225g of pastry flour

10g of baking powder

2g of cardamom powder (Elaiti)

4g salt

350g of pumpkin puree (Refer step 1 to 3)/ 600-700g of pumpkin is needed to obtain ~350g of puree

100g of white sugar

75g of brown sugar

1 large egg

90g of melted margarine

30ml of vanilla essence ('Robbson' Brand) - Refer photo step 7

10-15 tulip muffin liners

For the muffins' crust topping

20g brown sugar - Large granules (refer photo step 11 (right))

15g of icing sugar

80g of flour

35g of unsalted butter

A small pinch of cardamom powder

A small pinch of salt

40g of pumpkin seeds (refer photo step 11 (left))


Step 1 (preparing the pumpkin puree): Wash and cut your pumpkin into thin slices and allow to cook on a low to medium heat.

Step 2: Stir every 1-2 minutes. Your pumpkin slices will start to soften.. Remember to add 2-3 tablespoons of water if your pumpkin slices start to stick to your pan !

Tip: Adding some water like mentioned will also help the pumpkin slices to cook more easily and become soft faster ...

Step 3 : As soon as your pumpkin slices are cooked, it will be very easy to crush them with your silicon spoon or spatula, thus forming your puree. At this stage, allow your puree to continue cooking on low heat while stirring continuously to ensure that most of its water content evaporates. Once you no more see liquid coming out of your pumpkin puree when you pass your spatula through the mixture as shown below (left), transfer your puree to a bowl and allow to cool completely !

Step 4: When your pumpkin puree is cool enough, mix it together with your white sugar, brown sugar and melted margarine ! Put aside for use in upcoming step 6.

Step 5: In a bowl, sift together your flour, baking powder, salt and cardamom powder and give them a quick mix!

Step 6: Add your dry ingredients mix (flour/ salt/ baking powder and cardamom powder) to your mixture obtained at step 4 (pumpkin puree, brown sugar, white sugar and melted margarine) and mix all together just until combined.

Tip: It is very important not to overmix any cake batter (unless you are doing a sponge cake ) including muffins firstly to avoid adding too much air into the batter which would cause large cracks to form when baking and secondly to avoid activating/ creating too much gluten which would cause your muffins to have a rubbery texture instead of a soft and crumbly texture !..

Step 7: In a separate bowl, beat your egg together with your vanilla essence.

Step 8: Add your egg/ vanilla mixture to the batter obtained at step 6 and again mix just until combined ...

Step 9: Your pumpkin muffin batter is now ready, woohoo !.. Fill your liners (75%) accordingly !

Step 10 (Preparing crust topping mixture): In a bowl mix together your flour, icing sugar, unsalted butter, pinch of salt and pinch of cardamom until you obtained a uniform powdery mixture (pale yellow) as shown below (right).

Step 11: Then add in your pumpkin seeds and large brown sugar granules ! mix together and your crust topping mixture is ready !

Step 12: Generously add some crust topping mixture on top of each of your muffins! Then bake your muffins in a preheated oven at 175 degrees Celsius for 25 minutes or until a wooden skewer comes out clean when inserted in the center of any muffin .

Out of oven. Hmmmmmm !

Hmmmmmmmmmmmmmmmmmmmm !!!

Bon appetit !


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