Exploding Exploding Exploding Head Pumpkin Giant Muffin Cake

After cooking the pumpkin, take 200 grams and mash it into a puree.

Mix all the main ingredients together, except for the flour and baking powder.

Beat evenly with a mixer at low speed, or you can also beat by hand.

Add the flour and baking powder and mix them together (the flour is low-gluten flour, sifted; haha, I didn't have low-gluten flour so I just used regular flour commonly used for making buns, and I didn't have a sieve, so I didn't sift it. Sifting would make it more uniform and fine, and low-gluten flour would make it fluffier and softer). Stir evenly with chopsticks, no need to overmix.

Brush the tray with oil, or line it with cake paper.

Pour the mixed batter into the mold, preferably about 12/10 full. You can use a piping bag, but since I don’t care too much when eating myself, I just scooped it in with a spoon 😁. I didn’t fill it very evenly; some portions are more, some less. If you want it to look nice and puff up for your family, use a piping bag to fill it more. I just made do, hehe.

Prepare the crumble for the cake. Pour the ingredients together, knead and pinch them with your fingers to form the crumble. Since the amount is small, it will be ready quickly.

Sprinkle the crumbs onto the cake, and sweep the crumbs that fell onto the plate into the cake bowl.

Preheat the oven and bake for 25-30 minutes, then it's done. Adjust according to different ovens as needed.