Tis the season for pumpkin everything! Have you ever roasted and pureed your own pumpkin instead of using the canned stuff? This year was the first time I tried it out and it's delicious! First you'll need a sugar pumpkin, not a large one that you carve. In small sugar pumpkins the flavor is concentrated. In a carving pumpkin the flavors are far more subtle. Once you have your pumpkin, cut it in half, remove the "guts" and seeds, rub with a little oil, inside and out, and roast at 350 degrees Fahrenheit for 40 - 50 minutes or until the inside is soft then puree until smooth.
These pumpkin muffins are simple and such a great recipe to make with your kids. Plus I love that I can freeze them and thaw as needed.
If you have my cookbook, To Deliciousness and Beyond, then you already have a very similar recipe to this one just in a loaf form and with cream cheese swirled in. That's a great recipe as well! But I do love that this is portioned out for breakfasts, snacks and basically any time you need a little pumpkin fix! Pumpkin Muffin Yield: 24 muffins 15 ounces pumpkin puree ½ cup granulated sugar ½ cup brown sugar 1 cup melted butter 3 eggs, lightly beaten 1 teaspoon vanilla 2 ½ cups all-purpose flour 2 teaspoons pumpkin pie spice ¾ teaspoon granulated salt 2 teaspoons baking soda
1. Preheat the oven to 350 degrees Fahrenheit. Line two, 12-cavity muffin tins with cupcake liners. Set aside. 2. In a large bowl mix together the puree and sugars. 3. Add the melted butter and mix until well incorporated. Mix in the lightly beaten eggs and vanilla. 4. Add the flour, pumpkin pie spice, granulated salt and baking soda. Mix only until combined, don’t over mix. 5. Scoop the batter into the 24 cupcake liners. 6. Bake for 20-23 minutes or until a toothpick comes out clean. #pumpkin #muffins #bake #baking #fall #autumn #thanksgiving #fromscratch #homemade #kid #kids