Pumpkin Muffins

When people ask me why I love to bake, I always say that it's FUN!

Anyway, it started from the fact that I love to eat, and when making it by myself I can add or reduce the ingredients to suit my taste ^^.

But baking is a science, you can't just take something out of the recipe and get the perfect result. Try and test, there are so many things to learn.

Like this time, I wanted to add a load of pumpkin into the muffins, but the first batch of the muffin was so dense, and I had to adjust other ingredients to make it work. I use shortening in this recipe, and you can turn it into dairy-free muffins by using nut milk instead.

For the topping, it's up to you, haha, I use granola, chocolate chips, and nuts but you can add (or skip). It's your muffins, you can play with them the way you want ^^.

Recipe: Pumpkin muffins

สูตรภาษาไทย: มัฟฟินฟักทอง

日本語のレシピ：かぼちゃマフィン

Youtube: มัฟฟินฟักทอง/ Pumpkin muffins/ かぼちゃマフィン

Pumpkin Muffins

Mini loaf pan 8-Cavity (6 x 9.5 x 3 cm. per piece)

Muffins

240 g ........................... Pumpkin, peeled, seeded,  and cut into pieces

2 tsp ............................ Water

240 g ........................... Cake flour

2 tsp ............................ Baking powder

2 tsp .............................Cinnamon powder

130 g ............................ Rice bran oil shortening

3/4 tsp ...........................Salt

120 g ............................ Granulated sugar

2 ................................... Eggs

70 g .............................. Milk (or soy milk)

Topping

...................................... Granola

...................................... Chocolate chips

...................................... Nuts

I use King rice bran oil shortening.

Put the pumpkin and water into a microwavable bowl.

Cover and heat in the microwave (600W) for 8 minutes.

Beat with a hand mixer until smooth.

Let the pumpkin cool completely before using.

Meanwhile preheat an oven to 180℃

I use upper and lower heat.

Brush mini loaf pan 8-Cavity (6 x 9.5 x 3 cm. per piece) with shortening.

Sift the flour with baking powder and cinnamon powder and set aside.

Beat the shortening and salt until smooth.

Add the granulated sugar gradually and beat until combined.

Add the mashed pumpkin and beat to combine.

Add the eggs gradually and beat until fully combined.

Fold half of the sifted flour mixture with a spatula.

Add the milk and fold to combine.

Add the rest of the flour mixture.

Fold until fully combined.

Divide the batter into the prepared pans.

Top with the topping.

Bake in the 180℃ preheated oven for 30 minutes.

Let the muffins cool in the pan for 10 minutes.

Remove from the pans and let the muffins cool completely on a wire rack.

Pumpkin Muffins