Monday 30 October 2017

Halloween Pumpkin Walnut Muffin 万圣节南瓜核桃麦芬

About one month before Halloween, the local Daiso stores have started selling a huge array of Halloween products. I couldn't resist and bought home a pack of 10 Halloween theme cupcake papers.  The cupcake papers have been sitting in my cupboard until today. It's Halloween already, where is my cupcakes!?

Browsed through the web and found this pumpkin muffin shared by the renowned "Cooking with dog".  I did a little modification by adding cocoa powder to part of the batter. Love the pumpkin muffin with cocoa flavour and crunchy roasted walnut chunks within.
The muffins have to look awful to match the Halloween theme, but they tasted awesome :)

Baked 6 muffins in 5.9x5cm size paper moulds


100g steamed pumpkin*

40g raw walnuts, break into small chunks

10g cocoa poweder
12~13g hot water

50g unsalted butter, softened
80g fine sugar
pinch of salt

1 egg, beaten
120g top/cake flour
1 tsp baking powder, 4g
50g milk

* I used Japanese Kabocha pumpkin


1. Peel and cut pumpkin into chunks. Steam for about 20 minutes till soft.

Collect about 100g of steamed pumpkin chunks and mash it into paste while the pumpkin is still hot. Cover and set aside.

2. Mix top/cake flour with 1 tsp of baking powder. Set aside.

3. Roast walnut chunks in a preheated oven toaster set at 150°C for about 10 minutes, or till fragrant. Set aside to cool down.

4. Mix cocoa powder and hot water into a smooth paste. Set aside.

5. Cream softened butter with fine sugar and pinch of salt till light and fluffy.

6. Gradually mix in the beaten egg till well combined.

7.  Blend in the steamed pumpkin paste from Step 1.

8. Sieve in 1/3 of the flour mixture from Step 2,

then follow by 1/2 of the milk quantity.

Alternating between flour and milk, in the sequence of
flour - milk - flour - milk - flour

9. Take about 1/3 of the pumpkin batter to mix with the cocoa paste from Step 4.

Transfer the cocoa paste to a piping bag fitted with a 1-cm nozzle. Nozzle of any shape.

10. Mix the roasted walnuts with the remaining pumpkin batter.

11. Divide the pumpkin batter among 6 paper cupcake moulds.

Pipe the cocoa batter into the centre of the pumpkin batter.

Use a thin stick to draw a few lines starting from the centre towards the edge.

12. Bake at middle rack of a preheated oven at 180°C for about 30 to 35 minutes, or till an inserted stick draws out clean.

13.  Let the muffins cool down slight before serving. Happy Halloween munching 🎃👻😋

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