Steamed Pumpkin Muffins

My daughters are not fussy eaters. But there are 2 items that they are extremely averse to - pumpkin and red beans. Even though they know very well the nutritional values associated with pumpkin and red beans, both of them still classify these 2 items as "disgusting food". They attributed their "hatred" towards pumpkin and red bean to their ex-student care centre that regularly served them with "yucky" pumpkin soup for lunch and red bean soup for tea snack.  

 

 

I have tried very hard to help them overcome their phobia but to no avail. Hence, even though hubby and I like pumpkin, I hardly cook it at home.

 

 

As Halloween is coming, the supermarkets are stocking up with many varieties of pumpkin. They are so attractive that tempted me to google for a steam pumpkin muffin, hopefully to make my girls  consume the delicious pumpkin unknowingly. This "evil" mummy was grinning like a Cheshire cat while googling for the recipe. :)

 

 

I picked this simple recipe that produced pretty looking muffins from food-4tots but make a few variations as indicated in the recipe below.

 

 

Without any artificial coloring added, the steamed muffins came out to be so brightly colored, like little smiley sunflowers. Texture wise, they are light and moist. My girls could taste that I am feeding them with pumpkin but they did not resist the muffins. I personally enjoyed it very much. Too bad, hubby was away and did not get the chance to taste it.

 

 

 

 

 

 

Steamed Pumpkin Muffins

(Yield 6 large muffins)

 

 

Ingredients:

 

• 125g pumpkin (I used Korean Pumpkin)
• 200g cake flour
• 1.5 tsp double acting baking powder
•  1 large egg
• 75g Castor sugar (I reduced from 85g)
• ½ tsp salt
• 100g full cream milk (I did not use thick coconut milk as I prefer a lighter cake)
• 30g canola oil

 

 

Methods:

1. Remove the skin of the pumpkin, cut into thin slices and steam over high heat for about 20 minutes, until soft.
2. Mash the pumpkin into puree with a fork. Set aside.
3. Mix flour and baking powder until well combined. Set aside.
4. In a mixing bowl, beat egg until foamy with a hand whisk.
5. Add in sugar and salt. Continue beating until well combined and the sugar and salt are dissolved.
6. Add in the milk, oil and pumpkin puree in sequence. Mix well with a spatula after each addition.
7. Add the wet mixture from step (6) into the flour mixture over 3 batches. Use a spatula combine them  until no traces of flour can be seen. Take care not to over mix them though else the muffin will be hard.
8. Spoon the batter into muffin cups until 80% full.
9. Place them into the steamer and steam over high heat for about 15 minutes.
10. Remove from heat and cool the muffins slightly before serving them warm.

 

They are still moist in the next morning when I had it for breakfast.