Sunday, October 25, 2009

What to do with pumpkin in season?

Yesterday, I was walking from "Miller's Natural Foods" to the nearby farmer's stand when a bug flew in my eye.  Bam!  Way in.  Ow.  It's just one of the risks you take when you shop outside.  I bought a big 8 pound long-neck pumpkin for $2.50, slung it over my shoulder, walked back to my car with one eye open, and found a hand sanitizing wipe to clean my hands, dug around in my eye for about 3 minutes (no lie), successfully extracted the bug, and headed home with clear visibility.  Ahhhh... that was a relief.  Anyway, it turns out that an 8 lb. long-neck pumpkin yielded about 5 lbs. of cooked mashed pumpkin, which was about 9 and a 1/2 cups.   *I washed it and cooked it by cutting off the ends, cutting it into 6 big pieces, taking seeds out, and boiling it for about 45 minutes.  After boiling, I took off the skins, and mashed it up.  At this point, you can use it or freeze it.  So, what can you do with it?  Try these delectable muffins.  I like to make a triple batch and freeze them for kids' lunches.

Pumpkin Muffins

 1 c. unbleached white flour

1 c. wheat flour or sprouted wheat flour

1 TBSP. baking powder

1 tsp. ground cinnamon

¼ tsp. salt

¼ tsp. baking soda

¼ tsp. ground nutmeg

1/8 tsp. ground ginger or ground cloves

1 c. pumpkin (canned or cook your own pumpkin*)

1/3 c. milk

2 eggs

1/3 c. coconut oil (or lard or butter)

½ c. agave nectar or maple syrup or honey

¼ tsp. stevia

1 c. chopped walnuts

 Mix up all dry ingredients.   Mix up all wet ingredients.  Combine wet and dry ingredients. 

Put in muffin cups and bake at 350 degrees for 25 min.

Or to make pumpkin bread, bake in greased bread pan for 1 hour.

Serve with fresh organic butter.  My kids like to put the butter on top and they say it's icing.

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