Friday, September 27, 2013

Pumpkin Spice Muffins with Cream Cheese Frosting(The Pioneer Woman)

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I feel hesitate to post out this bake. I dislike the texture of these muffins. I don’t think is the recipe problem because I tend to get slightly chewy texture (kueh-like texture) when pumpkin puree is used as the main ingredient. I’m not sure why. Could it due to reduce too much sugar? Or over mix the batter? Or not using enough baking powder? As I understand pumpkin has high moisture contents and therefore requires more baking powder to lift up the bakes. I used the same amount of baking powder as stated in the recipe and yet not giving good result. Could it be my baking powder is not active anymore?

Is anyone has the same problem like me when baking with pumpkin in cake/ quick bread? Anyone know how to get success bakes with pumpkin? Do share if you have any other pumpkin cake/ quick bread recipes that yield moist and cakey texture. Looking forward to have success bakes with pumpkin in future.

Adapted with minor modification from The Pioneer Woman
Pumpkin Spice Muffins (With Cream Cheese Frosting)
yields 10 muffins
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon cinnamon powder
¼ teaspoon nutmeg
¼ teaspoon salt
50g sugar
60g cold butter, cut into pieces

245g pumpkin puree
½ cup milk
1 whole egg
1½ teaspoon vanilla extract
¼ teaspoon fresh grated ginger

1 tablespoon brown sugar
½ teaspoon cinnamon powder

50g softened butter
75g cream cheese, room temperature
30g icing sugar
50g whipping cream

1. Sift flour, baking powder, cinnamon, nutmeg, and salt in a mixing bowl. Add in sugar and stir to mix. Rub in butter pieces with hands (pastry blender even better) until it is fully incorporated.

2. In a separate bowl, mix together pumpkin, milk, egg, vanilla and grated ginger. Pour pumpkin mixture into the flour mixture. Fold gently until mixture is just combined.

3. Pour batter into muffin moulds about ¾ full. Sprinkle with cinnamon-sugar mixture over the top of each unbaked muffin.

4. Bake in preheated oven at 200C for 25 minutes. Allow to cool completely before apply cream cheese frosting.

5. To make the frosting, mix all ingredients and beat until soft and whipped. Spread onto completely cooled muffins, or place into a pastry bag with a star tip pipe as you like. Store in the fridge, as icing will soften at room temperature.
*The frosting might be too soft after whipped. Do keep in fridge about 30 minutes before used.

I'm linking this post to Cook like a Star, Ree Drummond organised Zoe from Bake for Happy KidsYen from Eat your heart out and Mich from Piece of Cake


  1. I think butter not enough. I got this problem before and twice. Finally I notice I didn't add enough butter. So the cake become like kuih texture.

    1. Thanks for the feedback. It seems not only me having the same problem.

  2. Hi Vivian,
    The problem could be over mixing the batter? And maybe try adding 1/4 tsp of bicarbonate of soda.
    You have done a lovely swirl with the frosting, perfect!

    1. I guess so. Maybe next time be extra careful not to over mix.
      Thanks for the compliment :)

  3. The texture looks dense. Could it be too much liquid?

  4. Hmmm... this happens to me at times when the texture just doesn't turn out right.... Love the piping though.

  5. Vivian, it looks good though. I have never baked with pumpkins before.

  6. What an interesting muffin. Looks really scrumptious.

  7. Hi Vivian,

    I can see what you mean... Are Ree's cupcakes looking like that too? Maybe this is the way how she likes her muffins??? And we didn't like :p


  8. not sure...seems like the ratio for puree is a lot more than flour..
    i also understand when you said dont feel like posting it..i do feel the same too but sometimes for event purposes..just got to do it :)


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