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 time | Cooking time | Total time | Serving |
| 20 minutes | 10 minutes | 30 minutes | 8 muffins |
Size of ramekin/pumpkin bowl: 9 cm diameter
Ingredients:
- 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
Method:
- Cut pumpkin into thin slice, about 2mm
- Steam on high heat for 10 minutes (preboil the water in the wok)
- Once the pumpkin is soft, its done. Remove any excess water and set aside
- Whisk 2 eggs and sugar, then add oil, vanilla essense, cinnamon, nutmeg, salt and pumpkin puree. Mix well
- Sift in flour and baking powder. Mix well
- Place one scoop onto ramekins lined with baking paper
- 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
- Steam high heat for 10 minutes (preboil the water in the wok)
- Once done, remove cakes from the ramekins. Serve warm
Full recipe video for Steam Pumpkin Cake: