Monday, October 10, 2011

Simple and Delicious Family Cooking: Pumpkin Muffins

It's time for pumpkin muffins!

No, not this kind of pumpkin.

although isn't he cute?

This kind!

frozen organic pumpkin puree

As you can see, I use fresh pumpkin, because I belong to a CSA farm and we get pie pumpkins as part of our farm-share. You bake a pie pumpkin just like any other squash, and scoop out the soft insides (minus seeds and strings), mash up a little bit, and use right away or freeze in 1- to 2-cup portions to use as needed throughout the fall. But you can use a can of pure pumpkin puree from the store if you want.

Pumpkin Muffins
makes 12


1 cup all-purpose flour
1 cup whole-wheat flour
1 T. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 large egg
1/2 cup packed light brown sugar
1 cup fresh or canned pumpkin puree
1/2 cup vegetable/canola oil
1/2 cup milk

0ptional--add 1/2 cup of any of the following:
chopped walnuts
shredded coconut
dried cranberries
mini chocolate chips
(Note: You don't need any of those. The muffins are absolutely delicious as just plain pumpkin, which is how I made them yesterday. But sometimes you might want to jazz them up a little.)

Preheat your oven to 400 degrees. Grease a 12-well muffin tin or line with cupcake papers.

In a large bowl, combine the white flour, wheat flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

In a separate bowl, beat the egg. Add brown sugar and mix well. Add pumpkin, oil, and milk, and combine well.

Pour wet ingredients into dry ingredients and mix until combined but not over-mixed. Add any optional ingredients you like. Bake muffins for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Do not overbake! Let sit for a minute or two before removing muffins from pan. Transfer to a wire rack and let cool completely before you store them in a well-sealed container or in the freezer.

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