Step away from the canned pumpkin!

Nothing says the start of my favorite time of year like pumpkins.  Our little Blueberry can sniff out a hidden pumpkin patch the way some kids know where you hide the candy in your handbag!  There are 7 large pumpkins clustered in the middle of my dining room table right now as a result of multiple trips to pumpkin patches.  If you are anything like me, you have a hard time saying no to buying yet another interesting looking pumpkin for fall decorations.  But instead of decorating them and forgetting them, think ahead and plan for reusing those pieces of decoration for your baking!  If you are thinking about trying to be a little more conscious with your food, finding fresh local produce from small farmers like us is a fantastic way to not only get to know your neighbors but it’s also a smart way to help your kids better connect with the food they eat.

To start, pick out some midsize pumpkins. If you have a choice, I recommend sugar pumpkins. They are typically easy to find and available both at farmer’s markets and your local mega mart.

Slice off the tops and then scoop out the interior. Once clean, bake flesh side up in a 350 degree oven for 20-35 minutes. Some recipes will suggest oiling them or seasoning them. I like to just roast them dry.

Just keep an eye on the pumpkins after 20 minutes to ensure that they don’t burn. A little bit of carmelization is a good thing but you don’t want them to look like the crazy tanning lady…

Once they have cooked and cooled, you can scoop out the flesh and just discard the skin, or if you are like me, make some happy little Berkshire piggies happy by giving them the leftover pumpkin.

Just because I love looking at their little selves.  Smoochie smoochie!

Just because I love looking at their little selves. Smoochie smoochie!

I just love those piggies and will use any excuse to show pictures of them: Wilbur, Spot, White Fur, Stinky and Hubert (he’s French), our baby barrow Berkshire piggies. I love them. And yes, I will eat them too…but I digress.

From there, you can freeze the flesh or use it right away. I’m more of an instant gratification kind of gal, so I made muffins with my freshly cooled pumpkin. And when I say muffins, let’s be honest…I mean cupcakes that I call muffins so I feel a little better about myself:

Blueberry’s favorite Pumpkin Muffins

For the muffins:

1 cup room temperature butter 1 to 2 teaspoons ground nutmeg

2 cups brown sugar 1 teaspoon salt

1.5 teaspoons vanilla extract 1 teaspoon baking powder

¼ teaspoon ground clove 1 teaspoon baking soda

¼ teaspoon ground ginger 3 large eggs

1 to 2 teaspoons ground cinnamon 2 ½ cups AP flour

1 ½ cups pumpkin puree (see above) ½ to ¾ cup instant rolled oats

For the topping:

1 teaspoon ground cinnamon 3 tablespoons butter

1 cup brown sugar 3 tablespoons AP flour

Preheat your oven to 350 degrees. Cream the butter, sugar and pumpkin together with an electric or stand mixture. Then add eggs and mix until thoroughly incorporated. In a separate bowl, mix all dry ingredients. While you can absolutely buy pre-ground spices, I strongly recommend that you invest in one of these cool little things:

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I cannot tell you how much I love this little grater. And if you are wondering what the heck that is in my needing to be manicured hand, its nutmeg. Once you have smelled freshly grated nutmeg, you will want it on and in everything. The little plastic jars of spices cannot hold a candle to this. In addition, this little grater can also help you discover the joy of freshly grated cinnamon:

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I was trying to be so cool and give you an action shot here of me grating fresh cinnamon into the mix. However, shortly after I snapped this, I managed to grate about half of my finger into the mix. You will note that I didn’t include that in the ingredient list. You are welcome.

After you have mixed your dry ingredients, slowly incorporate them into your wet mixture. The dough should be wet but not overly wet..think cookies versus cake. From there, scoop into muffin cups-about 2/3 full. From there, mix all of your topping ingredients in a separate bowl and spoon generously on top of your muffins before baking for about 20-25 minutes.

I’ll be honest; this isn’t a great shot of the muffins. By the time I took this, I had downed several of them…in the name of research, of course! However, all of that sugar made me a little jumpy. Sigh. The things I do for blogging…

Now, what I really love about these muffins is that they are idiot proof, and frankly, living my life, I need more things that are idiot proof. The first time I made this recipe, I forgot the baking soda and powder but they still turned out like rock stars…or rocks, but at least tasty rocks. If you wanted to riff on this recipe, you could substitute applesauce for some or all of the butter. You could also swap out whole wheat flour for AP flour. In addition, you could omit some of the sugar. Bottom line is that there are many ways to make and remake this recipe..just get in the kitchen and bake!

 

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2 thoughts on “Step away from the canned pumpkin!

    • Thank you for stopping by Cindi..there is so much you can do with pumpkin. One of the other moms told me yesterday that she took a spice cake mix and omitted everything (but the mix) and just added in several cups of pumpkin puree instead. She said it was fantastic! We don’t use boxed cake mixes, but I would imagine it could be done with a from scratch cake too. Yum yum!

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