Steam Pumpkin Cake “南瓜蛋糕”

Pumpkin cakes are very delicious because pumpkin adds natural sweetness and helps soften the texture of the cake. This recipes makes really soft, moist and tasty pumpkin cake. Every time I make them, its gone within minutes 🙂

Pumpkin is known as a superfood packed with Vitamin A for healthy eyesight and also rich in antioxidants.

Prep timeCooking timeTotal timeServing
20 minutes10 minutes30 minutes8 muffins

Size of ramekin/pumpkin bowl: 9 cm diameter


  • 230-250 grams pumpkin, measured without skin 南瓜 230-250克
  • 130 grams plain flour 中筋面粉 130克
  • 2 teaspoon baking powder 泡打粉 2茶匙
  • 20 grams brown sugar 红糖 20克
  • 100 grams white sugar 白糖 100克
  • 2 eggs, room temperature 鸡蛋 2粒, 室温温度
  • 120ml vegetable oil 菜油 120毫升
  • 1/2 teaspoon vanilla essense 香草精 1/2茶匙
  • 1/2 teaspoon cinnamon 肉桂 1/2茶匙
  • 1/4 teaspoon nutmeg 肉豆蔻 1/4茶匙
  • 1/2 teaspoon salt 盐 1/2茶匙


  1. Cut pumpkin into thin slice, about 2mm
  2. Steam on high heat for 10 minutes (preboil the water in the wok)
  3. Once the pumpkin is soft, its done. Remove any excess water and set aside
  4. Whisk 2 eggs and sugar, then add oil, vanilla essense, cinnamon, nutmeg, salt and pumpkin puree. Mix well
  5. Sift in flour and baking powder. Mix well
  6. Place one scoop onto ramekins lined with baking paper
  7. Remember to not fill up to the top of the baking paper. Leave about 1/4 space. Lightly knock the ramekin on the tabletop a few time to remove air bubbles. This will ensure the smooth surface on the cake 
  8. Steam high heat for 10 minutes (preboil the water in the wok)
  9. Once done, remove cakes from the ramekins. Serve warm

Full recipe video for Steam Pumpkin Cake: