Pumpkin Muffin
When fall comes with Halloween and Thanksgiving, Pumpkin is the King of the vegetable and, Food related TV shows, magazines starts to spotlight on Pumpkin.
In Japan, I have never seen orange skinned pumpkin, which you use to carve for Halloween. I have tasted fresh American Pumpkin (Not canned) but, it tastes different. I feel it has a little more moisture, and a little bland taste compare to Japanese pumpkin.
Japanese pumpkin is called " Ka bo cha" and it has green skin and inside is orange part. It tastes much similar to butter cup. Kabocha is very good candidate for Tempura.
You can read more on Ka bo cha at wikipedia here. I used to like to eat Kabocha flan.
You can read more on how to make Tempura dish from our previous entry here.
This Thanksgiving day, I wanted to make something special using Pumpkin. I decided to whip up Pumpkin Muffin for special day. And,I thought I would share the recipe with you. It was big hit among family and every time somebody in our family grab the one pumpkin muffin, Palette followed hoping to have nibble.
Here is how you make it.
1>To a big bowl, put 2 Cups of unbleached all purpose flour, 1 table spoon of Baking powder, half tea spoon of table salt, 1/2 cup of table sugar, 2 tea spoon of ground cinnamon, 2 tea spoon of ground cloves, 2 tea spoon of ground ginger and mix well
2> Prepare one bowl and put 5 oz of evaporated milk, 1 oz of milk, 1 large egg and mix well
3> To bowl of <1>, pour liquid mixture of <2> and mix gently
4> To <3>, add 3/4 cup to 1 cup of mashed plain pumpkin or canned plain pumpkin, capful of vanilla extract or real vanilla beans *, and 2 table spoon of unsalted melted butter and mix gently
** Real vanilla beans is very expensive but flavor is superb. If you use real vanilla bean, make a slit on string and scrape off the black colored poppy seed-like vanilla beans with back of knife. The skin of vanilla beans can be stored in your sugar canister.It makes real nice vanilla flavored sugar.
5> Point here is not to over mix the butter. And pour the butter to muffin tin cup fill at about 80%. Then,bake at 400F about 40-50 minutes or till baked through.
** You can check if it is done with toothpicks. If your toothpicks comes out with bits, it still needs to be baked.If it came out clean, it is done
When you bake this muffin, your house would smell like fall. Especially cloves in the muffin butter gives off strong smell while baking. And THAT must be torture for our dog "Palette".
** My husband suggested that maybe, next time, I could put chopped walnuts to give the muffin texture. That maybe works great with this muffin.
Enjoy!
In Japan, I have never seen orange skinned pumpkin, which you use to carve for Halloween. I have tasted fresh American Pumpkin (Not canned) but, it tastes different. I feel it has a little more moisture, and a little bland taste compare to Japanese pumpkin.
Japanese pumpkin is called " Ka bo cha" and it has green skin and inside is orange part. It tastes much similar to butter cup. Kabocha is very good candidate for Tempura.
You can read more on Ka bo cha at wikipedia here. I used to like to eat Kabocha flan.
You can read more on how to make Tempura dish from our previous entry here.
This Thanksgiving day, I wanted to make something special using Pumpkin. I decided to whip up Pumpkin Muffin for special day. And,I thought I would share the recipe with you. It was big hit among family and every time somebody in our family grab the one pumpkin muffin, Palette followed hoping to have nibble.
Here is how you make it.
1>To a big bowl, put 2 Cups of unbleached all purpose flour, 1 table spoon of Baking powder, half tea spoon of table salt, 1/2 cup of table sugar, 2 tea spoon of ground cinnamon, 2 tea spoon of ground cloves, 2 tea spoon of ground ginger and mix well
2> Prepare one bowl and put 5 oz of evaporated milk, 1 oz of milk, 1 large egg and mix well
3> To bowl of <1>, pour liquid mixture of <2> and mix gently
4> To <3>, add 3/4 cup to 1 cup of mashed plain pumpkin or canned plain pumpkin, capful of vanilla extract or real vanilla beans *, and 2 table spoon of unsalted melted butter and mix gently
** Real vanilla beans is very expensive but flavor is superb. If you use real vanilla bean, make a slit on string and scrape off the black colored poppy seed-like vanilla beans with back of knife. The skin of vanilla beans can be stored in your sugar canister.It makes real nice vanilla flavored sugar.
5> Point here is not to over mix the butter. And pour the butter to muffin tin cup fill at about 80%. Then,bake at 400F about 40-50 minutes or till baked through.
** You can check if it is done with toothpicks. If your toothpicks comes out with bits, it still needs to be baked.If it came out clean, it is done
When you bake this muffin, your house would smell like fall. Especially cloves in the muffin butter gives off strong smell while baking. And THAT must be torture for our dog "Palette".
** My husband suggested that maybe, next time, I could put chopped walnuts to give the muffin texture. That maybe works great with this muffin.
Enjoy!
I'm playing catch-up on my blog reading. This sounds like a really great recipe, and I will have to try it soon. My sister has been using a couple of cups of plain canned pumpkin and adding it to a cake mix instead of the oil and butter (its'a Weight Watcher recipe) and both the spice cake and the chocolate cake has turned out great that way.
I'm going to have to backtrack to the tempura recipe too, as I love that and have always wanted to know how to cook it! Thanks for sharing such great things again!
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Using canned pumpkin to cake mix sounds another good idea to make baked goods. You can make muffin using plain yogurt too. That makes sponge part soft rather than dense texture.
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