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Pumpkin Muffins :: Farm to Table Recipe

Farm Foodies,

Since it is officially October, one of my favorite months, I am going to share one of my most treasured farm to table recipes. It uses one of those cute pie pumpkins (also called sugar pumpkin) you find at the farmer’s market. I like to buy a few of them for decore and then roast individually as needed.

Here are my roasting instructions. (1) Set oven to 350 degrees. (2) Wash and cut pumpkin in quarters. (3) Remove the seeds and most of the stringy innards. (You can save the seeds to roast if you so desire.) (4) Poke the skin in several places with a sharp knife.  (5) Place quarters in a baking dish filled half-way with water. (6) Roast in oven for approximately 60 minutes or until the flesh feel soft and the skin is easily pierced with a fork. (7) Let the pumpkin cool for 15 minutes. (8) Once cool to the touch, scrape flesh from skin with a large spoon and place in sealed container for later use.

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Here’s a little bonus: you can use most any kind of roasted winter squash in this recipe. I have used acorn, sugar, buttercup, delicate, and ambercup. Some varieties of squash do not save well for use in the winter. I like to roast several of them and freeze the cooked portion¬†for soups, breads, and muffins later in the winter months.

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Pumpkin Muffins
Print Recipe
Pumpkin muffins featuring real pumpkin, molasses, and fall spices
Servings Prep Time
13 muffins 1 hour
Cook Time
35 minutes
Servings Prep Time
13 muffins 1 hour
Cook Time
35 minutes
Pumpkin Muffins
Print Recipe
Pumpkin muffins featuring real pumpkin, molasses, and fall spices
Servings Prep Time
13 muffins 1 hour
Cook Time
35 minutes
Servings Prep Time
13 muffins 1 hour
Cook Time
35 minutes
Ingredients
Servings: muffins
Instructions
  1. Set oven to 350 degrees F.
  2. In a large bowl, combine roasted pumpkin, applesauce, sugar, molasses, and vanilla.
  3. In a separate bowl combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Slowly stir the flour mixture into the pumpkin mixture.
  4. Pour batter into greased muffin pan. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Batter can alternately be baked in a loaf pan (9"x5") for 60-65 minutes.
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