Friday, 21 November 2014

Pumpkin and Carrot Muffins


Just the other day I received an update from Nom Nom Paleo and I saw these gorgeous Paleo Pumpkin and Carrot Muffins. They looked really good to me. I was quite interested to sample a paleo version of muffins but alas, I can't get two ingredients namely almond flour and almond butter. Is almond flour the same as ground almonds?



With that I was resigned to finding a conventional recipe and I turned to Joy of Baking. What I did was to tweak the Pumpkin Muffins recipe to accommodate the carrots. 


I guess I was a bit overzealous in cutting down on sugar and the muffins lack sweetness. That can be adjusted in my next bake. These muffins were moist and fluffy and oh so good! I could taste the pumpkin but I am sorry to say that I did not like the pumpkin seeds and the almond flakes. When did I become such a picky eater?

Of all the muffins, why did she have to undress me? Why me??? (Life is unfair)
There is nothing wrong with pumpkin seeds. I like eating them as a snack. But somehow I just did not like them with the muffins. But I admit that they make the muffins look pretty. From now on, my muffins will have no toppings hah..hah...

So moist and so noms! Just need a wee bit more sugar and we're good.
I am thinking of adding raisins or cranberries (or both) into the muffin batter on my next bake as I have one more container of pumpkin puree in the freezer. Looks like it is time to top up my stash of frozen pumpkin puree!









Pumpkin and Carrot Muffins
Recipe source : Adapted from Joy of Baking
Makes 12 regular sized muffins

Ingredients :
- 200g self-raising flour
- 140g pumpkin puree
- 140g grated carrots
- 120g sugar (I initially used 80g and found that it is too little)
- 3/4 tsp cinnamon sugar (or ground cinnamon)
- 120ml buttermilk (or plain yogurt)
- 120ml grapeseed oil (or any neutral tasting vegetable oil)
- 2 large eggs, lightly beaten

Method :
1. Preheat oven to 160C and line 12 muffin cups with paper liners.
2. In a mixing bowl mix together buttermilk, oil, eggs, pumpkin puree and grated carrots. Set aside.
3. In another mixing bowl, combine flour, sugar and cinnamon sugar.
4. Pour the buttermilk mixture into the flour mixture.
5. Fold until just combined.
6. Scoop batter into the muffin cups using an ice-cream scoop or two spoons.
7. Place in the oven and bake for 18-22 minutes or until firm to the touch and a toothpick inserted in the center comes out clean. (Mine was done in 22 minutes)
8. Place on a wire rack to cool.

58 comments:

  1. ah, more pumpkins!! you still have pumpkin leftover from Halloween?? hahaha, just kidding.. so today it's the golden pumpkin and carrot cupcake, I also see some almind flakes and pumpkin seeds topping, wow, look so pretty and of course delicious!!! :)

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    1. SK, these were leftovers from the previous LTU Pumpkin event. I love pumpkin so much!

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  2. the outside looks pretty, and the inside looks very nice with the moist and rich texture too!! I am okay with toppings, I'm more greedy actually with toppings means I "dapat" more, haha!! and raisins or cranberries sound good for the cupcake too!! :)

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    1. Yes, they are rather pretty hah..hah... No toppings for me from now on :)

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  3. Ooooh lovely looking muffins - you are right, the pumpkin seeds and almonds sure make pretty decor on top.

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    1. Yen, too bad I did not like the toppings in terms of taste hah.hah...

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  4. Morning and happy Friday! Wah first picture already looks so good.. Lots and I really mean lots of liew wor.. Small small cute cute biji but loaded with liew.. I like pumpkin so automatically I will love these cupcakes..

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    1. Hi Louiz! It's happy Saturday woohoo! I love these pumpkin muffins but not so much the toppings. Will leave out in future.

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  5. Oooo...torturing! Next trip to KL, I'll let you know before hand and you MUST bake all your lovely cakes for me., Yum! Yummmm!!!!

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    1. Sure, Arthur! But it would be like facing the Masterchef judges and hearing you say "it was just so so only" muahahaha!!!

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  6. Me too, I don't like crunchy things embedded in my cake or muffin. Nice to see, not so nice to eat.

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    1. RG, same same. Plain is better and eat the nuts separately :)

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  7. Come to grab one for my tea-break later, hehe...

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  8. You can't get almond flour from supermarkets...you need to go to those specialist bakery shops that sells everything from baking equipment to baking ingredients. They have all types of flour there...I know bcoz I've been to one when I made Chinese New Year cookies one year (a long time ago) and needed to get ground almond. I guess if you can't find almond flour, you could mix ground almond with plain flour??

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    1. I just read Joyce's comment and she said that almond flour is a finer version of ground almonds. I have seen ground almonds at Bake with Yen but no almond flour.

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  9. With your extra pumpkin puree, you can make pumpkin noodles instead. Yellow without the 'kee' smell. I like.

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  10. I have never made cakes using pumpkin before. I bet it must be as good like the carrot cake; moist and soft in texture. Like the seeds and almond flakes on top of your cuppies.

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    1. Mel, in that case you must try baking with pumpkins. You will fall in love with it :)

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  11. Phong Hong, I hope you're not going to be offended that my latest post is abt. my converting the self-rising flour...making a switch using all-purpose flour into 'self rising flour'. I mentioned in my previous post about the self rising flour not really so good (mostly because of the excess sodium content)
    I adore your amazing pumpkin-carrot muffins, and will certainly make these a.s.a.p. with my converted self rising flour! Never can get tired of pumpkin treats!

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    1. Hi Elisabeth! Oh no, not at all! Why should I be offended, my friend? Yup, I read your post but haven't left my comment yet as it was a really busy day at the office (but I can't help taking a sneak visit ha..hah..). Since the self-rising flour in USA does not taste good to you, it makes a lot of sense to make your own. I would do the same!

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  12. Pumpkin and seeds.

    I love the combo~

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  13. hmmm..not a big fan of pumpkin but love the choco cupcakes you last posted ! :)

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    1. No problem, Chris! Focus on the chocolate :)

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  14. I love nuts and I love pumpkin too. I will pick and eat the nuts first and then enjoy the muffin.

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    1. Then you will love these muffins, Nancy!

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  15. Hi Phong Hong, is it because the seeds and flakes aren't crunchy that you don't like. I like plain simple muffins. Choc Chips, raisins and cranberries in muffins would b good enough. These muffins look good.

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    1. Hi Kimmy! You are back :) The seeds and flakes were crunchy when I ate them. But somehow for me, they didn't go well together :(

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  16. Hi PH, how much pumpkin would I need to make 140g purée?

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    1. Hi Esther! The thing is, this 140g came from a batch of half a small pumpkin. I roasted the pumpkin and portioned out according the the recipes I planned to try. I reckon you could get 140g from say, 1/4 pumpkin? There is no harm making more as they freeze really well. That is of course if you love pumpkins :)

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  17. Yummy combi with healthy pumpkins and nuts!

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    1. Thanks, Janice! I loved these muffins a lot!

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  18. Hi Phong Hong, hee hee..! I'm the opposite leh.. I like some nuts or seeds toppings on muffins. Your Pumpkin and Carrot Muffins definitely moist and yummy.

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    1. Karen, then I let you pick the nuts before I eat hee...hee...

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  19. Oh no, maybe top with chocolate? Chocolate not considered as toppings right? :P

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    1. Diana, chocolate as toppings I love!

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  20. Hi Phong Hong,
    I love almonds on muffins, but not my family! Your pumpkin muffins looks moist with delicious crumbs! And yes, I would add dried cranberries, they seem to go well with pumpkins.
    Almond flour is the same as ground almond, only difference is almond flour has a finer texture. Read all about it here :
    http://www.davidlebovitz.com/2014/01/almond-flour-faqs-almond-meal/
    I love David Lebovitz's website, he always has great tips on ingredients!

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    1. Joyce, thank you so much for the information and the link! I don't suppose we can actually get almond flour from the baking supplies shops here.

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  21. Not sweet? Just right for me! I guess I will like eating them.

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    1. Mun, it was alright for me too as I could taste the mild natural sweetness from the pumpkins and carrots.

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  22. Omg! These muffins are gorgeous! Pumpkin AND carrots? That sounds like a dream :)

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    1. Hi Cathleen! Yup, they kinda go really well together :)

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  23. Phong Hong, I like this recipe, because it is pumpkin muffin. I love pumpkin very much. One question, if I omit carrot in your recipe, do I need to use 280 g pumpkin puree?

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    1. Hi Yannie! You can use 240g pumpkin puree as per the recipe from Joy of Baking. Try it as it is a very delicious muffin!

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  24. Looks good! But me not a fan of pumpkin so if for me, I might substitute pumpkin with something else ;)

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    1. Hi Hayley! Perhaps you could try carrot muffins :)

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  25. As usual, you got me tempted again... and I love pumpkin in anything... whether it be cooked as soup, as bread, as dumpling, as vege dish, fried.. steamed... all I like! haahahaa...

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  26. So purty! Why do people's muffins look like muffins and mine don't? Never mind...you'll find out soon enough.
    What's with the paleo food these days? There seems to be a name for everything now. I found some interesting stuff (paleo and more) at the organic shop in 1U old wing across from the pan mee shop (can't remember the name). I saw coconut flour even. You might find what you need there.
    Anyway....I love pumpkin as well and always have a stash of puree ready. I use them in stews as well to thicken and add sweetness. So versatile ....

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    1. Hi Ping! I must check out that shop! Yes, there are stuff like coconut flour, coconut aminos and ever paleo friendly fish sauce. But these probably cost a bomb! Anyway, I saw your muffins and they look like muffins to me. Yeah, I need to buy pumpkins because I am craving for some :)

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  27. My goodness Phong Hong!!! This is so gorgeous and irresistible!!! Frankly speaking, when come to cakes, I am not as pro as you!! My salute to you, Phong Hong. Thanks for sharing and warmest regards :)

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    1. Ivy, don't be so modest lah heh..heh...I can't even bake bread, so shy :)

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  28. Heyyyyyyy SOOOO COMEL your cupcakes. Fell in love straight away!

    Alaaa tapi nak puree puree ni yang malas ni... :P

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    1. Mama, kalau macam tu, just tengok-tengok cukup lah kan? hee..hee...

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