H A P P Y H A L L O W E ‘ E N ! ! ! ! !
Pumpkin season is here…pumpkins are everywhere…time to pull out the pumpkin recipes!
Strangely enough, as much as I love Pumpkin Muffins, Cakes and Loaves, I cringe at the mere mention of Pumpkin Pie. Not sure if it is the texture or the fact that it is usually topped with whipped cream. (not keen on that either)
Needless to say, I will not be baking pumpkin in a pie…sorry.
Every year I have good intentions of purchasing a Pie Pumpkin for my muffins…and then I forget…and purchase the can.
This year I remembered! (not that there is anything wrong with canned pumpkin, I have just always wanted to make my own to see the difference…if any)
Normally, I wait to get the pumpkin seeds for roasting from the pumpkins my husband carves for Hallowe’en. It’s all very exciting! The boys decide specifically how they want the eyes, nose, ears and overall look of their pumpkins. Their father then embarks on the cutting, the cleaning and then the cutting out of the boys’ designs. Quite the father/sons’ bonding experience.
This year, however, the boys did most of the work!
Matthew cleaning out his pumpkin seeds: To be honest, Matthew thought this part was ‘disgusting’. He did not like cleaning out the pumpkins ‘guts’, as he put it.
His pumpkin design…which to my relief, his father cut out…was to resemble Frankenstein. His pumpkin is the one on the far right of the lighted pumpkins in the top photo.
Michael carving out his pumpkin face…this made me uneasy:
Michael would like me to point out that his pumpkin is the one on the far left of the lighted pumpkins in the top photo…note his fine handiwork!
However, this year…with our Hallowe’en Party the week before…it was too early for our usual pumpkin carving. (The above pumpkin cleaning and carving took part yesterday in the garage between hockey games and dinner)
Purchasing a Pie Pumpkin gave me the pumpkin seeds I needed for roasting and the opportunity to cook the pumpkin…minus the skin…for baking.
A win/win situation with no waste!
I have to say, cooking up the pumpkin was no trouble at all. I had enough pumpkin to make a batch of Dairy, Egg, Soy and Peanut/Tree Nut Free Hearty Oatmeal Pumpkins and Pumpkin Bundt Cake with Orange Drizzle.
To make the cooked pumpkin, I just followed the instructions which were stuck to the Pie Pumpkin.
Cooking Pie Pumpkin Recipe
Wash, slice, peel, and dice Pie Pumpkin.
This adapted recipe for Dairy, Egg, Soy and Peanut/Tree Nut Free Oatmeal Pumpkin Muffins comes from the September 2002 issue of Chatelaine. I first baked them November 8, 2004. I think I will eventually replace all the all-purpose flour with whole wheat.
Hearty Dairy, Egg, Soy and Peanut/Tree Nut Free Oatmeal Pumpkin Muffins
2 tbsp water
1/2 cup Natur-a Rice Beverage
1 3/4 cup cooked pumpkin/398 mL can pumpkin puree (not pie filling)
1/4 cup canola oil
1 tsp pure vanilla
1 1/4 cup whole wheat flour
1 cup unbleached all-purpose flour
1 cup large flake oats (not instant)
1/2 cup Demerara sugar
3 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1 cup dried cranberries or raisins (I used cranberries. Love the contrast of the tartness)
In a large bowl, combine all the dry ingredients including the cranberries.
Tip: Muffins freeze well. Just reheat in the microwave for that just out of the oven taste.
P.S. Andy and I love these muffins…unfortunately, my boys are not fans of pumpkin…nor are they fans of dried fruit in baked goods. There is still hope…
Consequently, I decided to share our plethora of pumpkin baked goods (Muffins and Bundt Cake) with a neighbour. As they were in the middle of cooking their dinner…I provided dessert for them…perfect timing!
Always CHECK INGREDIENTS each time you purchase products.