Pumpkin Muffins

Yields ~30


  • 3 cups & 2 tbsp all-purpose flour
  • 1 3/4 cups sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 5 eggs
  • 2/3 (29 ounce) can pumpkin (Kabocha was used)
  • 2/3 cup unsweetened applesauce
  • 1/2 cup pumpkin seeds
  • 1 cup raisins pre-soaked in rum


  1. Preheat oven to 350 degrees F
  2. In one bowl, combine flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon
  3. In a separate bowl, mix eggs, pumpkin puree, and applesauce, until smooth
  4. Blend  mixture from step 3 to the dry ingredients in step 2 until smooth batter forms
  5. Stir the raisins (drained from rum) and pumpkin seeds into the batter
  6. Spoon batter into the lightly greased muffin cups or pans
  7. Bake for ~ 35 minutes in oven, or until a toothpick inserted into the center comes out clean
  8. Bon appétit! ;)

Serving suggestions:  milk, soymilk, tea, coffee…

NOTES: This was late night snack during the Grammy :). I made the mistake of steaming the Kabocha instead of boiling, so it was slightly challenging to get them into puree form. I might also have added more eggs than needed since accidentally broke one. It seems that I could have filled up each cup with more batter, these were petite muffins :P. My version is definitely lighter, more Asian taste pleasing. Add more cinnamon, 1 tsp of ground cloves, chopped walnuts, canned pumpkin puree and MORE sugar if you prefer American taste.

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Filed under Dessert, Pastry

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