Explosive Pumpkin Muffins! Soft, Delicious, and Super Easy!
If you want a quick and easy way to make a soft and delicious dessert, try these pumpkin muffins. Want to bake muffins with a big, fluffy top? No problem! These muffins will surely appeal to many because: 1. They are made with vegetable oil (great for those who dislike butter), though you can substitute butter for a richer flavor; 2. The pumpkin gives them an incredibly soft texture; 3. The golden color is very appetizing. It doesn't take long to make—enjoy! 【Pumpkin Muffins】 (Yields: approximately 3 muffins)
Ingredients
Steps
First, prepare the pumpkin puree. Peel, deseed, and cut the pumpkin into small chunks (prepare around 200g to have some extra). Heat the pumpkin under high heat in a microwave for about 8 minutes or steam it (using a steamer or steam oven) for about 15 minutes until very soft (check by pressing gently with a spatula to see if it can be mashed easily). ☆ Whether using a microwave or steamer, make sure to cover the container with heat-resistant plastic wrap or a lid (poke some holes in the plastic wrap for venting), especially when steaming, to maintain the pumpkin's moisture content.
Once the pumpkin has cooled, mash it into a puree using a spatula (if the pumpkin is sufficiently soft, this will be very easy). Try to make the puree as smooth as possible. If you have a handheld blender, use its homogenizing attachment to achieve an even smoother puree. ☆ Can you use a blender? It's not recommended because the small amount of pumpkin might just stick to the sides and not blend evenly.
In a large bowl, combine all the ingredients except for the cake flour and baking powder (egg, milk powder, sugar, oil, pumpkin puree). Mix thoroughly until well blended into a liquid mixture. ☆ Add exactly 100g of pumpkin puree; do not add extra as it could affect the texture. Any extra puree can be enjoyed as a snack. ☆ Use regular full-fat milk powder to enhance flavor and texture; it is not recommended to skip this ingredient.
Sift the cake flour and baking powder together, then gently fold them into the liquid mixture. Mix until just combined; do not overmix. The muffin batter should be baked as soon as possible to achieve the best rise. Baking powder is essential for the muffins to rise properly, so do not omit it.
Place cupcake liners in a muffin tin and fill them with batter using a piping bag until they are fully filled. ☆ Piping bags make it easier to accurately fill the liners. Filling them completely will result in high-domed, fluffy muffins. If you prefer smaller, rounded muffins, fill them 70-80% full and reduce baking time accordingly.
Prepare the crumble topping by mixing small chunks of butter (no need to soften), flour, and sugar quickly by hand until they form into small crumbs as shown. ☆ Since the crumble is quick to prepare, it can be made after the batter. You can also skip the crumble topping if desired, although it adds a wonderful texture and visual appeal to the muffins.
Sprinkle the crumble on top of the batter and remove any excess crumbs around the edges. Place the muffin tin in a preheated oven at 175°C (347°F) and bake for 25-30 minutes until fully risen. To check for doneness, insert a toothpick into the center of a muffin; if it comes out clean, the muffins are done. Baking times may vary depending on your oven.