Saturday, October 13, 2007

Pumpkin Puree, Pumpkin Muffins, Pumpkin Pie Spice

Did you grow pumpkins in your garden or pick up some pie pumpkins at the pumpkin patch or super market? How about making some fresh pumpkin puree for your favorite holiday pumpkin recipes?

Homemade Pumpkin Puree Recipe

Select ripe and firm small or medium pumpkins. (Bigger pumpkins can have a grainy texture)

Cut open the pumpkin and remove the seeds and fibrous strings.

Cut the pumpkin into four to eight pieces.

Line a large baking pan aluminum foil.

Place the pumpkin pieces, rind side up, onto the baking pan.

Bake in the oven at 375 degrees F for one to 1 1/2 hours, or until pulp is soft.

Scoop the soft pulp from the rind with a spoon. Discard the rind.

Use a potato masher, blender, or food processor to mash the pulp into a smooth texture.

You need to eliminate as much water content as possible. Place the puree into a cheesecloth and drain. Squeeze out excess water.

Now you are ready to bake those delicious desserts! Make a yummy pumpkin pie or these pumpkin muffins!

I just baked these Pumpkin Muffins and they are some of the best muffins I've ever tasted, especially warm from the oven! The cinnamon sugar topping blends with the pumpkin for flavorful moist muffins.

Pumpkin Muffins

From Gourmet November 2006

1 1/2 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpkin (from a 15-oz can) or use 1 cup of fresh pumpkin puree
1/3 cup vegetable oil
2 large eggs
1 tsp Watkins Pumpkin Pie Spice
1 1/4 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp Watkins Cinnamon
1/2 cup chopped walnuts

Equipment: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups
If you don't have paper muffin liners, lightly butter the muffin pan cups.

Preheat oven to 350 degrees F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. Add chopped nuts and mix.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature. Enjoy!

Watkins Pumpkin Pie Spice is on sale this month. Order some now for your holiday baking!

Watkins Cinnamon is on special too!

1 comment :

Jen said...

Those muffins look great. Thanks for visiting my blog!