Little tip for "Pumpkin Muffin"

-You can make it a pound cake if you use 16cm pound-cake pan!
(In this case, heat the oven at 180℃ and bake it for 12 minutes. Take the cake out from the oven and cut longitudinally with a wet knife. Put it back in the oven and bake another 30 minutes.)

-Mash pumpkin when it's still hot. It's hard to mash after it got cold.

-Be sure to let egg warm at room temperature. If it's cold, the dough could be separated.

-Make sure that you beat the egg and divide into several times when you mix it with the ingredients. If you don't beat the egg and if you don't divide it, the dough could be separated.


*For a "Pumpkin Muffin" recipe, see my blog dated on December 19, 2009.



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