Pumpkin Muffins by Jenny Wong

Ingredient A
250gm steamed pumpkin flesh
2 eggs
200gm sugar (Note: adjust sugar based on the sweetness of your pumpkin. Less if its sweet, more if its not)
200gm of fresh milk (can opt for full cream milk or evaporated milk)
60gm VCO (can opt for corn oil)

Ingredient B
400gm self raising flour
1.5 tsp of baking powder

Method:
1 -Put ingredient A in a blender and whizz till smoothie about 30 sec
2 -Sift ingredient B
3 -Make a well in the center of the flour mixture and pour in the pumpkin smoothie. Mix with a spatula until well combined and no more lumps.
4 -Spoon the mixture into paper lined steaming cups. Steam on high heat for about 5 minutes (for small size) or 15 minutes (for big size)

Note:
1 -I used the smallest paper cups, yields about 40 small muffin & 8 big muffins
2 -The muffins will "smile" bloom by itself, no need to cut cross