Been wanting to try these for a while. Most recipes with pumpkin use canned pumpkin puree, these are made from fresh puree. I steamed the chopped pumpkin (with the skin on) in a pressure cooker with a steamer basket ,removed the peel and then just blended the pumpkin to get a smooth puree. These are eggless, but you can add one beaten egg to the batter to make these even fluffier. Great tea time treat! These are without a frosting, but would work great with a cream cheese frosting.
Ingredients (makes 12 regular muffins)
3/4 cup curd
3/4 cup pumpkin (kadoo) puree
1 cup powdered sugar
1 1/2 cups maida
1/2 teaspoon vanilla essence
1 teaspoon ginger paste
1/2 teaspoon cinnamon powder
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 cup oil
1. Take about 1 cup roughly chopped pumpkin . Add 2 cups water to a pressure cooker and place the pumpkin in a steamer basket in the cooker. Cover the lid for one whistle, reduce flame to sim for 5 minutes. Once steam is released,open the lid and cool. When cooled, puree in the blender.
2. In a bowl, mix the sugar and curd. Add the baking soda and baking powder and leave for 2 minutes till frothy on the surface.
3. Beat in the oil ,ginger, cinnamon and vanilla essence. Beat in the egg (optional)
4. Add the puree to get a smooth yellowish coloured batter.
5. Fold in the sieved flour, in three portions .
6. Pour evenly into muffin moulds and bake in a pre heated oven at 180 degrees for about 25 minutes or till a toothpick inserted comes out clean.
Ingredients (makes 12 regular muffins)
3/4 cup curd
3/4 cup pumpkin (kadoo) puree
1 cup powdered sugar
1 1/2 cups maida
1/2 teaspoon vanilla essence
1 teaspoon ginger paste
1/2 teaspoon cinnamon powder
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 cup oil
1. Take about 1 cup roughly chopped pumpkin . Add 2 cups water to a pressure cooker and place the pumpkin in a steamer basket in the cooker. Cover the lid for one whistle, reduce flame to sim for 5 minutes. Once steam is released,open the lid and cool. When cooled, puree in the blender.
2. In a bowl, mix the sugar and curd. Add the baking soda and baking powder and leave for 2 minutes till frothy on the surface.
3. Beat in the oil ,ginger, cinnamon and vanilla essence. Beat in the egg (optional)
4. Add the puree to get a smooth yellowish coloured batter.
5. Fold in the sieved flour, in three portions .
6. Pour evenly into muffin moulds and bake in a pre heated oven at 180 degrees for about 25 minutes or till a toothpick inserted comes out clean.
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