Pumpkin Muffins


This year we grew Blue Jarrahdale Pumpkins and have been anxious for them to ripen before the weather turns (if you haven't guessed yet, blue is O's favorite color).  While we’ve been waiting, we pulled out a few of our favorite pumpkin stories:

Pumpkin Circle: The Story of A Garden by George Levenson

Pumpkin, Pumpkin by Jeanne Titherington

Then over the weekend, we finally picked two of the Jarrahdales and hope the others will ripen soon. There has been lots of talk of how to use the pumpkins. One definite request…pumpkin muffins. A few years ago a friend passed on an egg-free, vegan recipe. You can choose what type of flour, creating a gluten-free option as well. They’re a perfect snack time treat!

Pumpkin Muffins

1 3/4 cups flour

1 1/4 cups sugar

1 Tablespoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon allspice

1/8 teaspoon cloves

1 cup pureed pumpkin (either canned or directions below)

1/2 cup soy milk

1/2 cup vegetable oil

2 Tablespoons molasses

Sift together all the dry ingredients and set aside. in another bowl whisk together the remaining wet ingredients. pour wet mixture into dry and combine with a fork until just mixed. do not over mix or your muffins will suffer in texture. pour batter into muffin cups about 2/3 full and bake for 18 - 20 minutes at 400 F. these muffins are a little chewy when they are hot so allow to cool completely before eating.

For your own puree, cut open pumpkin, remove seeds, slice and bake 45 minutes at 350 degrees until soft. With a spoon scoop off pulp and blend in a food processor or blender. Can be separated and frozen for other uses.

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