We became pumpkin farmers, quite by accident, and now it’s a huge part of our life. So, the supply of pumpkins is usually plentiful! One pumpkin can yield quite a bit of puree so I usually freeze it and we can enjoy from scratch, fresh pumpkin muffins all year! These are obviously great for breakfast on the go, but we also eat them a lot at snack time. It has been a great way to save a little money on snacks with just a little effort up front! I hope you enjoy!
First, cook your pumpkin:
Wash the outside of pumpkin. You want to include the skin in your pumpkin puree because it has great flavor and that is where lots of the nutrients are also!
Cut the top off, like you are going to carve it for a jack o’ lantern, and scoop out all the insides and seeds.
Separate the seed and put aside. Throw away all the rest of the “goop”.
Now cut the pumpkin in 2-6 pieces, depending on size. I usually keep mine pretty big, about 4 pieces, so don’t feel like you have to do a lot of chopping.
Spray or brush inside and outside of each piece with oil. I have used a variety of different kinds, and they all work fine.
Place on a baking sheet and bake on 300 until the pieces are “fork tender”.
Put in a food processor or blender to make the puree.
Put in freezer bags (or jars if you are going to can) I try to measure about 1-2 cups per bag because that is what most of my recipes call for.
Save the seeds:
Clean off as much of the pumpkin “goop” as you can.
Rinse the seeds and let drain.
Lay out to dry or pat dry with a towel.
Spread them out on a baking sheet.
Drizzle with olive oil.
Add your favorite seasoning! We love to use a package of dry ranch dressing. Or you can simply do salt and pepper. Red pepper flakes and a little dry ranch seasoning, or try cinnamon and sugar!
Bake on 350 until crispy and brown.
Now let’s make muffins!
1 1/2 cups flour
2 cups of puree pumpkin (fresh or frozen) I have also used sweet potato puree when I was out of pumpkin.
2 cups of oatmeal (quick)
2 eggs
1/2 teaspoon of cinnamon
1 teaspoon of pumpkin pie spice
1 cup of brown sugar
1/2 cup of white sugar
1 teaspoon of salt
1 teaspoon of baking soda
Add the extras! I use this recipe to literally add whatever I have on hand that I want to sneak past my kids-flax seed, chia seeds, nuts, raisins, coconut, protein powder, you name it! I usually can add less than 1/2 cup without having to adjust the other ingredients.
Mix together and put in muffin tins. Bake on 350 for 10-15 minutes.
The smell alone is worth the wait!
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