Every fall, my son and I have an annual tradition. We drive out to Richmond Country Farms and go to the pumpkin patch. We gear ourselves up with boots (it gets super mucky out there!), take the little hay ride (and sing songs) out to the pumpkin patch, and we both pick our pumpkins. We take the little hay ride back (singing songs), and have some lunch before heading home.
Michael’s pumpkin becomes a jack-o-lantern. Mine, I cut open and roast, then I scrape out the flesh and puree it. The pumpkin puree goes pre-measured (by the cup) into ziploc bags and into the freezer. From there, it goes into pies, muffins, curry…
This is one of my favorite pumpkin muffins, and it’s quite healthy, too.
1-1/2 cup flour (I use a mix of 1/3 white flour, 1/3 whole wheat flour and 1/3 wheat bran–sneaky mommy)
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice or ground clove
1/8 teaspoon ground nutmeg
1-1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin (if you don’t have fresh, canned is fine)
1/3 cup canola oil
Combine dry ingredients in a large bowl.
Combine wet ingredients in a separate bowl, making sure to blend eggs thoroughly.
Add wet to dry and mix just until incorporated. With muffins, it’s okay if there’s a few lumps.
Spoon into greased muffin tin, bake at 350 for 20 minutes, or until a toothpick inserted in the middle comes out clean.
I like to make strusel topping for mine. It includes:
- a small handful of rolled oats
- 2 tbsp of brown sugar
- 1/2 tsp of cinnamon
- 2 tbsp of butter, melted
Mix all four ingredients together, then spoon a bit of it on top of each muffin before you put them in the oven.
Other Optional Additions:
1/2 c shredded carrot
1/2 shredded or chopped apples (peeled)
My favorite way of enjoying these muffins is warmed in the toaster oven with a schmear of butter and slice of aged cheddar.