Pumpkin Cream Cheese Muffins

Happiness can be as simple as some muffins in the morning with a cup of coffee. At least for me haha.. These yummy muffins definitely can :)

 

 

Recipe is from Kenneth Goh from Guai Shu Shu

 

What you need:

 

200g self raising flour

150g pumpkin, steamed and mashed

150g castor sugar

100g cream cheese

80g melted butter

50g fresh milk

3 eggs

1 tsp cinnamon powder

1/2 tsp baking soda

 

Method:

1. Preheat oven to 180degC. Line muffin pan
2. Whisk together mashed pumpkin (still hot) and cream cheese til well mixed. Add in eggs, milk and melted butter. Stir til well combined. Set aside
3. In another bowl, mix in flour, sugar, cinnamon powder and baking soda
4. Make a well in the centre and pour in the wet mixture. Fold in gently til just incorporated. Lumpy batter with some flour streaks here and there is alright. Do not overmix
5. Pour batter into the muffin pan til 3/4 full. Bake for about 20-25mins til skewer comes out clean

 

Delicious yummy muffins

 

 

 

Soft, moist, full of pumpkin and cinnamon flavour with a slight hint of the cream cheese. I like! :)

 

 

This post is for Best Recipes July 2015 event where the theme this time is I Have A Date With Pumpkin. This event is organized and hosted by Fion of XuanHom's Mom Kitchen Diary and co-hosted by Rachel from Simply Life 

Pumpkin Steamed Muffin

Such a right timing to make these muffins. I have been craving for it :)
Soft and fluffy, not too sweet yet yummy, I didn't get the typical yellow colour because I replaced half of the caster sugar with brown sugar. And I used local pumpkin which the colour is not so distinctive. I usually always prefer Japanese or Australian, but my luck only met with local one at the right timing when I had plan to make this LOL

 

 

Recipe is from Food for Tots

 

What you need:

 

125g pumpkin, steamed and mashed

1 large egg (64g with shell)

120g caster sugar (I used half brown sugar)

1/2 tsp salt

100g coconut milk

30g extra virgin olive oil

200g cake flour

1 1/2 tsp double acting baking powder

 

Method:

1. Mix cake flour and double acting baking powder in a bowl, set aside
2. Preheat steamer, wrap the cover with clean cloth to prevent condensation during steaming
3. Hand whisk egg til foamy. Add in sugar and salt and continue whisk til sugar and salt dissolved
4. Add in coconut milk, oil and pumpkin in sequence, mix after each addition
5. Make a well in the centre of the flour mixture and pour in wet mixture in 3 batches. Fold with spatula til blended and no trace of flour
6. Spoon batter til 80% full. Steam over high heat for 15 mins - do not peep
7. Check with skewer if the muffins are done, it should comes out clean
8. Remove from steamer to the cooling rack
9. Best served warm

 

 

 

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

Fluffy Whole Wheat Pumpkin Pancakes

Every time I make pancakes, I always use the recipe from Nigella Lawson, my favorite. Light, fluffy and yummy
Now I have another keeper recipe. Adding pumpkin puree makes the pancakes more moist, which is good. Another plus point, it's healthier version, too with only about 130 calorie per pancake using 1/4 cup batter. Additional calorie will be when maple syrup is added - which of course can't be missed :)

Recipe is from Better Homes and Gardens with slight modification

What you need: 
(below is half from the original recipe)

1 cup whole wheat pastry flour 
1 1/2 tbsp packed brown sugar
1/2 tbsp baking powder
1/4 tsp salt
210ml 1% low fat milk
2 medium eggs, lightly beaten
90g pumpkin puree
30ml canola oil

Method:

1. Mix flour, sugar, baking powder and salt in a bowl
2. In another bowl, mix milk, eggs, pumpkin and oil
3. Stir in milk mixture into flour mixture til slightly lumpy (do not overmix)
4. Heat a nonstick pan and oil slightly. Pour 1/4 cup of the batter and cook til bubbly. Flip and cook the other side til browned
5. Serve warm with maple syrup

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

Pumpkin Kaya Jam

I love kaya jam. The only reservation is the high calorie LOL
This is a healthier version of kaya jam using pumpkin as the main ingredient
Love it! So delicious eaten with toast :)

There are a few recipes I'd like to try. I chose the recipe from HERE as this is the easiest and fastest among all
Somehow mine was not brown enough, it's more to yellowish - which I do not mind, as the taste conquers all :)

What you need:

500g pumpkin, steamed and mashed
300g coconut milk
180g brown sugar
2 tbsp custard powder
1/2 tsp salt
4 pcs of pandan leaves

Method:

1. Mix coconut milk, sugar, custard powder, salt and then add in to the mashed pumpkin. Stir well and sieve (I used my blender to do the job)
2. In a non stick pot, pour the pumpkin mixture and cook over low heat. Add in pandan leaves. Cook and stir constantly until the mixture thickened, about 15mins
3. Remove pandan leaves and let the mixture to cool. Keep in the sterilized jar and chill in the fridge

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

Pumpkin Pie Pudding

My incurable disease showing up every beginning of the month - total laziness to blog. And it's always until at least a week or so before I am back on track

This time is dragging even longer after my short trip back to my hometown end of last month for my 'lil sis' wedding, had a joyous time back there :)
And of course, the additional one season (yes, Singapore is a 3 season country now) - hazy season, has been pulling back my butt sitting conveniently doing nothing
It's just too hot and humid to do things in my kitchen. I even must drag myself to cook for my family I make sure I cook in the morning, cos once it hits 10am, I will start sweating a bucket and it really pisses me off. I guess it's time to install aircon in my kitchen LOL

Well, okay, I'd better stop my rambling :)

Following the pumpkin fiesta by so many bloggers, I made this simple, creamy yet refreshing pumpkin pie pudding :)

Recipe is from Cooking Light

What you need:
(below is 1/2 recipe with slight modification)

3 tbsp brown sugar 
1 tbsp cornstarch
210ml low fat milk
1 medium egg
1/4 cup pumpkin puree
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
a pinch of salt
a pinch of ground nutmeg

Method:

1. Combine sugar and cornstarch in a saucepan over medium heat. Combine milk and egg, stir well with whisk
2. Gradually add in milk mixture into sugar mixture, stir constantly, bring to boil. Cook for 1 min, stir constantly. Remove from heat
3. Combine pumpkin, vanilla, cinnamon, salt and nutmeg in a bowl, stir well
4. Slowly add in pumpkin mixture into the milk mixture, whisk constantly
5. Place pan over low heat, cook for 3 mins til thoroughly heated, stir constantly, but do not boil
6. Divide pudding into 2 ramekins, cover with cling wrap and chill
7. Serve by sprinkling mixture of ground cinnamon and demerara sugar

Note:
Original recipe serves this dessert with caramelized walnut and whipped cream instead 

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

ABC November 2013 - Cinnamon Swirl Pumpkin Rolls

All time favourite! Not with the kids nor DH though, they don't fancy cinnamon. It's with me! LOL

 

 

Avid Baker's Challenge November 2013, a baking event hosted by Hanaa from Hanaa's Kitchen where we bake recipes from King Arthur Flour for this year

 

For this bread, I made half recipe, used fresh pumpkin puree, and used the maximum amount of lukewarm water recommended (half recipe: 29g)

Used 100% bread flour, omitted ground ginger and ground cloves, and used dark soft brown sugar

Mixture of ground cinnamon and fine sugar was used for the filling, and I skipped the glaze

 

Full recipe => HERE

 

 

I must say this bread was real tasty! Not the softest bread I ever baked but it's considerably soft and fluffy. Best to warm it up first if eaten the next day

 

 

 

Please view HERE to visit other wonderful bakers making this wonderful bread :)