Pumpkin Time of Year

Even though they adorn our homes as decorations this time of year, pumpkins are so much more than that- they’re food! My goal for this autumn was to learn how to cook and enjoy pumpkins, and I have. Although I have not done the obvious of making pumpkin pie from the real thing, we have been enjoying it as a side dish with suppers (add a little butter and brown sugar, yum) and I’ve made some amazing muffins! They are so good, I decided to share it here. The original recipe came from a co-op flyer last year and they said it came from Farmer’s Market Foods. I have since adjusted it to our liking and hopefully to yours too!

Pumpkin Muffins
Makes 20 regular muffins, but easily cut in half (which I do)

2 c. all-purpose flour
1/2 c. whole wheat flour (feel free to sub. your ratio of flour types to your liking so long as you get 2 1/2 cups)
2 tsp. baking soda
1 tsp. salt
1 Tbsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
3 eggs
2 c. pumpkin puree (2 cups of the real stuff = one can of pumpkin)
3/4 cup oil (or subs. with 3/4 c. unsweetened apple sauce)
1/2 c. walnuts (optional)

Preheat oven to 375 degrees F. Sift together all dry ingredients in a large bowl, set aside.  In a medium bowl, beat the eggs and then add pumpkin and stir until well combined. Add the oil gradually to the egg/pumpkin mixture, stirring well. Add the wet ingredients to the dry ingredients and mix- but don’t over mix. Fold in your walnuts.

Grease and flour (or use paper liners if you want) your muffin tins then fill 3/4 full. Bake 30 minutes or until tops are firm.

 With all that delicious pumpkin, don’t forget about your seeds! Although they can be a pain to remove from the pile of slimy pumpkin guts, they are a highly nutritious (and really tasty and addictive) snack. Rinse and dry them thoroughly over night (sometimes it might take longer) then toss in olive oil and salt, spread on a baking sheet, and bake for one hour, tossing every 15-20 mins in a 250 degree F oven. We have made several different batches this year, experimenting with flavors. One we tossed in a little melted unsalted butter and sugar for something sweet, and another was a salt and crushed pepper mix (my husband favorite). We realized the sweet batch was a little blah, so we mixed it with the salted ones and I’ve really enjoyed the sweet and salty mix. After they have fully cooled, store them in an airtight container.

*Salt and pepper, salted, and sweet and salty mix*

3 thoughts on “Pumpkin Time of Year

  1. Desiree —
    Thanks for the comment on my blog. My kids love pumpkin muffins. I’ll have to try your recipe. We had huge pumpkins this year, but we never carved the pumpkins or harvested the seeds. To answer your question, the soup on my site was a potato, bacon chowder. Have a wonderful Thanksgiving.
    — Jodi

  2. Ooh, thanks for sharing that recipe! Tonight we enjoyed squash, apples and just a bit of brown sugar… over rice – per your suggestion and it was YUMMY!

    And I agree about those seeds… so good and very addicting! 😉

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