I can go months without even thinking of the word pumpkin but when the weather turns chilly, it’s what I crave. Pumpkin everything – pumpkin picking, pumpkin bread, pumpkin pancakes, pumpkin cheesecake, pumpkin seeds…gimme some pumpkin! I have good news and bad news for you regarding pumpkins. The bad news first; the giant pumpkins you love to have on your front porch and carve scary faces on at Halloween are not ideal for roasting and eating. The seeds, yes, but the flesh, not so much – kind of tasteless and not worth the effort. The good news is that 100% pure pumpkin puree is the best possible way to get your pumpkin fix and is readily available at any supermarket. This is coming from someone who literally makes everything from scratch; Libby’s pumpkin is the way to go for all things baked pumpkin – even Martha agrees. If you are driven to roast your own, I suggest getting a smaller sugar pumpkin from the farmers market and carefully cutting it and seeding it – roasting it with the skin on in a 350 degree oven. When the pumpkin is cool, peel the skin off and puree the pumpkin in a food processor or blender. One of my absolute favorite treats are pumpkin muffins. I love them baked in a mini muffin tray because they are so poppable and I feel a little less guilty eating a bunch of minis! These muffins make a perfect breakfast and, if there are any left, will freeze beautifully.
Pumpkin Muffins makes 36 mini muffins
1.Spray a mini muffin pan with cooking spray. Preheat the oven to 350 degrees.
- 1/2 stick unsalted butter, melted and cooled
- 1 large ripe banana – brown, speckled and mashed
- 1 cup sugar
- 3/4 cup pure pumpkin puree
- 1 egg, beaten
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
2. Mash the banana in a bowl. Add the melted butter and mix. Add the sugar, egg and pumpkin puree. Next, add the flour, salt, baking soda, and pumpkin pie spice. Mix until it just comes together – do not over mix. Scoop by the Tablespoon into the mini muffin pan. Bake for 15 minutes, turning the pan half way through. Let the muffins cool for 5 minutes before unmolding them from the pan. Re-spray the pan and scoop the remainder of the batter.
3. Melt 1/2 stick of unsalted butter. Mix 1/4 cup of sugar and 1 teaspoon of cinnamon in a bowl. Dip the mini muffins into the butter and then into the cinnamon sugar mixture. So yummy!
Susan O’Keefe has been baking since she was a little girl. With a passion for baking and a background in marketing and sales, she opened Baked by Susan right in the heart of the little river town of Croton-on-Hudson where she lives with her husband and three growing boys.
More Info on contributor…