I love pumpkin.
There’s no secret about this little fact, I’ve shared it here before, but there is just something about pumpkin that calls to me year round.
I’m always happy when I start seeing the first pumpkins around locally. I start buying one every week or so, roasting them, baking the seeds and storing the roasted pumpkin in the freezer for use later. Sometimes I even buy a can of pumpkin when I run out, and these muffins are actually made from canned pumpkin, but you could easily use freshly roasted pumpkin as well. I’ll tell you how to make that below.
Pumpkin just screams Autumn to me. I love to just pumpkin myself out, though in reality I’ve never actually gotten tired of pumpkin, but I love to try! These pumpkin muffins are just fabulous for a chilly Fall morning with a nice warm cup of tea or apple cider. They’re moist and pumpkiny and you can’t go wrong with that!
What You’ll Need To Roast a Pumpkin:
1 pumpkin, any size
Walnut oil or extra virgin olive oil
A large roasting pan
Preheat oven to 375 F.
Cut pumpkin in half and remove seeds and pumpkin innards. Reserve the seeds for roasting if you like.
Cut the pumpkin in to chunks about the size of an apple and place in a large roasting dish, pan or baking sheet. No need to remove the skin, once it’s roasted you can scrape the pumpkin right off. Drizzle walnut or extra virgin olive oil over the pumpkin and toss to coat.
Bake pumpkin in preheated oven for 45 minutes to an hour and half, until pumpkin sticks done.
Let cool to room temperature and then scrape the pumpkin flesh out in to a large bowl. Freeze pumpkin in 1 to 2 cup increments for use later or use immediately.
What You’ll Need for the Perfect Pumpkin Muffins:
2 cups of unbleached all purpose flour OR white whole wheat flour
1 teaspoon of sea salt
1 tablespoon of baking powder
1 tablespoon of cinnamon
1/2 cup of organic cane sugar
1/2 cup of natural brown sugar
1/3 cup of maple syrup
1/2 cup of buttermilk
1/3 cup of safflower oil
1 – 15 ounce can of mashed pumpkin
Preheat oven to 375 F.
In a large bowl stir together flour, sea salt, baking powder, cinnamon, cane sugar and brown sugar until well mixed.
Next add eggs, maple syrup, buttermilk, safflower oil and pumpkin and stir until a thick batter forms.
Using a ladle scoop the batter into muffin pans that have been lined with cupcake liners. Fill each cup about 3/4 of the way full.
Bake for 18 minutes or until muffins stick done with a toothpick.
Makes about 24 muffins.
And how about a little chocolate on the side?
Oh that gives me an idea about Nutella and pumpkin….
Notes: These muffins get better with time. They’re really good when baked, better the next day and fabulous on day three. They’re a lot like soup in that way. You could also add in a cup of chopped nuts and/or raisins for a different twist. Or how about a cup of pumpkin seeds? Go with it…mix and match foods are fun!