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Pumpkin Muffin


By Little Inbox Recipe ~Eating Pleasure~ (Visit website)




I bought a huge pumpkin at a very low cost, so I decided to give myself a sweet treat. Here's my second batch of muffin hot from the oven. I baked a total of 18 mini muffins.

When the mini muffin were taken straight out from the oven, it tasted so soft and moist, but it turned harder the next day. Did I over mix the dry and moist ingredients? Too little butter? Anyone can help me on this? 


Pumpkin Muffin
Yield for 18 mini muffins

Ingredients:

1.5 cups all-purpose flour
1 tsp baking powder
50gm of melted butter
1/2 cup of milk
200gm of pumpkin
2 large eggs
slightly less than 1/2 cup white fine sugar
1 tsp vanilla essence
1/2 tsp salt

Method:

1. To prepare the pumpkin puree, cut the pumpkin into wedges.  Steam it over high heat for 5 minutes. Leave it cool and mash it. Set aside.

2. Preheat oven to 190 degrees C. Paper line the muffin tin.

3. In a small bowl, combine butter, milk, vanilla essence and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Add pumpkin puree. Pour in milk mixture and stir together.

4. Fill muffin cups. Bake at 190 degrees C for 25 minutes.

5. Take out the muffin and leave it cool before serving.


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