The first year I chopped up my jack o' lantern, just to find out later that field pumpkins, such as the one I had, are not the right type of pumpkin to cook with. The second year I spent all of my pumpkin allowance on a whopping 20 pound pumpkin...again, not a tasty pumpkin.
This year however I was fortunate enough to have a sugar pumpkin given to me by the BF's mom. I know its not difficult to go out and get a sugar pumpkin, but when you're shopping on a tight budget its not really a necessity. Now onto the pumpkin puree!First- wash pumpkin throughly then remove stem.
Cut pumpkin in half from top to bottom
Remove all seeds (set seeds aside for roasting) and stringy pumpkin guts
Place pumpkin cut side down on a baking sheet and cover top with aluminum foil (not shown). Place in oven that has been preheated to 375 F and cook for about an hour and a half or until soft. Remove from oven and let cool.
Scoop out pumpkin flesh and place in blender
Blend pumpkin until it looks like this....Mmmm
Now what to do with all this pumpkin puree? After looking through a bunch of recipes online and seeing that I did not have a lot of the ingredients they were calling for I decided I'd wing it. So I present to you my own simple but very tasty basic pumpkin muffin recipe. I'd imagine it would be pretty easy to make some modifications to the recipe, I can't wait to try adding cranberries and chopped walnuts the next time around.
Basic Pumpkin Muffins- Makes 12 muffins
2 cups generic store brand bisquick
1/3 cup brown sugar (packed)
1/3 cup milk
1 egg
2 tablespoons vegetable oil
1 cup pumpkin puree
spices used to taste:
cinnamon
nutmeg
ground ginger
Combine all ingredients in a large bowl- no particular order- and stir. Pour batter into greased muffin tins and bake in a preheated oven at 400 F for 13 to 18 minutes. Let cool and enjoy.
I don't have many pictures of the muffins afterwards since I kind of got distracted by eating them.
Cut pumpkin in half from top to bottom
Remove all seeds (set seeds aside for roasting) and stringy pumpkin guts
Place pumpkin cut side down on a baking sheet and cover top with aluminum foil (not shown). Place in oven that has been preheated to 375 F and cook for about an hour and a half or until soft. Remove from oven and let cool.
Scoop out pumpkin flesh and place in blender
Blend pumpkin until it looks like this....Mmmm
Now what to do with all this pumpkin puree? After looking through a bunch of recipes online and seeing that I did not have a lot of the ingredients they were calling for I decided I'd wing it. So I present to you my own simple but very tasty basic pumpkin muffin recipe. I'd imagine it would be pretty easy to make some modifications to the recipe, I can't wait to try adding cranberries and chopped walnuts the next time around.Basic Pumpkin Muffins- Makes 12 muffins
2 cups generic store brand bisquick
1/3 cup brown sugar (packed)
1/3 cup milk
1 egg
2 tablespoons vegetable oil
1 cup pumpkin puree
spices used to taste:
cinnamon
nutmeg
ground ginger
Combine all ingredients in a large bowl- no particular order- and stir. Pour batter into greased muffin tins and bake in a preheated oven at 400 F for 13 to 18 minutes. Let cool and enjoy.
I don't have many pictures of the muffins afterwards since I kind of got distracted by eating them.
No comments:
Post a Comment