STOP! Don't throw yesterday's Jack-O-Lantern away!
Cook and purée that pumpkin. You can use it now or freeze packets of pumpkin purée for use later in the winter. Or in this fall spiced muffin recipe today 🎃
Ingredients:
1 cup flour
1 tsp baking powder
1/4 tsp baking soda
1 cup pumpkin purée
1/2 tsp salt
1 1/2 tsps cinnamon
1/4 tsp nutmeg
1/2 tsp allspice
1/4 tsp ginger
1 tsp vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup olive oil
2 oz cream cheese, at room temperature
2 eggs
1/4 cup milk
1 1/2 tsps lemon juice
Topping:
1/4 cup brown sugar
1 tbsp flour
1 tbsp butter, at room temperature
1 1/2 tsps cinnamon
1/4 tsp allspice
1/8 tsp salt
1/4 cup pumpkin seeds
First you need to cook and purée "Jack". If you want to know how to do this just click the link I've included at the end of this post. I also left a Pumpkin Carrot Soup recipe link down there as well.
Whisk the flour, baking powder and baking soda together and set aside. Mix the milk and lemon juice together and set aside. Then mix all the dry topping ingredients together, cut in the butter then add the seeds and, you guessed it, set aside!
In a saucepan and on medium heat, mix the pumpkin, salt, cinnamon, nutmeg, allspice and ginger together and cook just until heated through. Remove from heat and add the vanilla, then add in the cream cheese and stir until smooth. Now add both sugars and the olive oil.
Whisk the eggs into the milk/lemon juice and add to the pumpkin mixture. Finally add the dry ingredients to the wet and mix just until combined. Ladle into a lined muffin tin and sprinkle about a tablespoon of topping on each muffin. You might want to give each top a little tap to secure the seeds.
Then bake at 350°F for 23-25 minutes or until a cake tester comes out clean.
Cool on rack then enjoy!
Pumpkin Carrot Soup
Muffin recipe adapted from: chewoutloud.com
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