# Components:
→ Vegetables & Puree
01 - 1 1/4 cups pumpkin puree (homemade or canned)
02 - 1/2 cup vegetable oil
03 - 2 large eggs
→ Dairy
04 - 1/2 cup whole milk or plant-based milk
→ Sweeteners
05 - 1/2 cup light brown sugar
06 - 1/4 cup granulated sugar
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - 2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon salt
→ Spices
11 - 1 tablespoon Japanese curry powder
12 - 1/2 teaspoon ground chili
13 - 1/2 teaspoon ground ginger
14 - 1/4 teaspoon ground cinnamon
→ Optional Add-ins
15 - 1/2 cup toasted pumpkin seeds
16 - 1/4 cup raisins or chopped dried apricot
# Method steps:
01 - Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
02 - In a large mixing bowl, whisk together pumpkin puree, vegetable oil, eggs, whole milk or plant-based milk, light brown sugar, and granulated sugar until smooth and homogeneous.
03 - In a separate bowl, sift together all-purpose flour, baking powder, baking soda, salt, Japanese curry powder, ground chili, ground ginger, and ground cinnamon.
04 - Gradually fold the sifted dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain tenderness.
05 - Gently incorporate toasted pumpkin seeds and raisins or chopped dried apricot into the batter, if desired.
06 - Divide the batter evenly among the muffin cups, filling each approximately three-quarters full.
07 - Place the muffin tin in the oven and bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack and cool completely before serving.
