This is the the RECIPE for pumpkin lovers. The pumpkin makes the muffins taste even more buttery and delicious. Try these Pumpkin Muffins for your with your tea or coffee.

Recipe by Mama Ding

Total Time | 55 mins

Prep Time | 20 mins

Cook Time | 35 mins

Yields : 16 muffins (5 cm/2 inch) diameter

Ingredients

125 g (1/2 cup) butter, room temp
120 g (1 cup) castor sugar
2 large eggs, room temp
1 tsp vanilla essence
230 g (8 oz) pumpkin puree (steam peeled and sliced deseeded pumpkin for 20 mins then blend or mash)
40 ml (3 tbsp) fresh milk
1 tsp baking powder
1/2 tsp salt
250 g (2 cup) cake flour, sifted
220 g (1 cup) chocolate chips or white choc shavings, lightly tossed with 1 tbsp cake flour

Method

01 Preheat oven to 180C.

In a big bowl, mix together the baking powder, salt and cake flour. Stir until well-combined and set aside.

02 In a separate large bowl, whisk the softened butter and sugar until light and fluffy, about 6 - 8 mins.

Add eggs one at a time. Whisk until well-combined before adding each one.

Add vanilla essence. Stir to mix well.

Add the mashed pumpkin and the milk. Mix until well-combined.

03 Add the dry ingredients into the wet ingredients in 3 batches.

Mix with a spatula until just combined. Do not over mix.

Lastly, add the chocolate chips and mix until just combined.

04 Line your muffin pan with cupcake liners or grease them well.

Spoon the muffin batter into the muffin pan until about 80% full.

05 Place muffin pan into the preheated oven. Bake at 180 C/350 F for 30-35 mins.

Test with a skewer inserted into the middle. When the skewer comes up clean, it is done.

06 Remove from oven and transfer the muffins to a cooling rack.

Serve hot or cooled.

Notes

You can use all purpose flour for this recipe but the texture of the cake will not be so fluffy. You can also use self-raising flour but omit the baking powder.

I used white choc shavings in my muffins to retain the golden colour.

Adjust oven temperature according to your own oven if necessary.