pumpkin with coffee and chic chips muffinwhen i saw this muffin post from Chin, i was over the moon… ☆*・゜゚・*(^O^)/*・゜゚・*☆… simply because i have so many of the stated ingredients sitting in my fridge and i was trying to clear them out …. ya know, the pumpkin puree (from halloween), condense milk Etc….

Recipe adapted and translated from Chin’s Baking Diary (further adapted from Joceline)


130g butter
50g confectioners’ sugar
2 egg yolk
160 banana puree (we used pumpkin puree here)
60g condense milk
180g cake flour
1g baking soda
25g cocoa powder (Chin used 3 in 1 coffee mix)
30g chocolate chips
Pumpkin coffee chocolate chips muffin

– mix pumpkin puree and condense milk together and set aside
– cream softened butter with confectioners’ sugar
– incorporate egg yolk one at a time, beating well after each addition
– add in pumpkin puree/condense milk mixture and beat on high speed to mix well
– fold in sifted dry ingredients with a spatula
– spread batter into liners or muffin pan till they are 70-80% full. decorate with chocolate chips
– bake in preheated oven of 170 degrees for 25 mins

Personal notes:
Pumpkin coffee chocolate chips muffin
 – i made 5 jumbo muffins and used cocoa powder (instead of coffee) for the muffins
– i added 1/4 tsp of espresso powder to the dry ingredients
– since the muffins were chocolate in colour, i used white chocolate chips for decoration instead
– i baked my muffins initially for 8 mins on 220 degrees C, and then 170 degrees for another 18 mins (at the 15th min of baking, i turned off the top heat as i did not want my chocolate chips to brown too much)
Pumpkin coffee chocolate chips muffin
Pollution index: 63 (good…in Chengdu )


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