- Category: food
- Published on Wednesday, 30 May 2012 05:23
- Written by sirmajid
- Hits: 823
Oh Lordy. Sometimes I'm too much, even for myself. Ya see yesterday I went on the great pumpkin
search of 2010 looking for a can of Libby's, but I'll be damned if I found one. Being it's October and all the lucky asses in the States get to go to a pumpkin patch and pick to their hearts content, my reader has been overflowing with pumpkin recipes. One in particular was for pumpkin puree. Why did I not consider doing this before? Takes a hell of a lot less effort than going from store to store looking for a damn can. So forget you Libby, I don't need you. Take your can and shove it. And not in your face. Somewhere much less enjoyable. For some people.
Making your own puree is extremely simple. If you can make mashed potatoes, you can do this. You want to go with a more of a gourd type pumpkin, I would stay away from the big jackolantern variety. You can use that if you like, but you will end up with much more watered down and possibly bitter puree. Sugar pumpkins are the way to go in my opinion.
Hokay so we have our cute little baby pumpkins. Look at it, tell it it's pretty and that you love it, then cut its head off. Cut it half and scoop out the seeds. Cut the halves in half again. Line a baking sheet with foil and spray it with cooking spray or rub it down with some oil. Place the pumpkin cut side down and bake for 45 - 60 minutes at 375F/190C. If you can pierce it with a fork it's good to go. Let it cool a bit then scoop out all of the goods. If you cover the pumpkins with a bowl or the like right after it comes out of the oven, you'll be able to peel the rind right off and that will save you some work. Puree the pumpkin in the food processor or mash it to death with a potato masher. Done! This will keep in the fridge for 3 days or freeze for up to six months.
My one medium sized pumpkin gave me a bit over 4 cups of puree. Most recipes call for a 15 oz. can of Libby's, and that is equal to 1 3/4 cups. Just so you know.
And now, muffins! These are sweet, fragrant, yummy little bits that throw together in no time. I got 19 muffins out of this recipe, I hope you do too cause you're gonna need them.
Fresh Pumpkin Chocolate Chip Muffins recipe adapted from Picky Cook
1 1/2 Cups Flour
1 teaspoon baking powder
1 Cup Pumpkin Puree (fresh or canned)
1/3 Cup Oil
1 teaspoon Pumpkin Pie Spice
--OR USE INSTEAD--
1/2 teaspoon Cinnamon
1/4 teaspoon Ginger
1/8 teaspoon Nutmeg
1/8 teaspoon Cloves
1 teaspoon Cinnamon
Pinch of Nutmeg
1 1/4 Cup Sugar
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 Cup Chocolate Chips
1 teaspoon Cinnamon, 1 Tablespoon Sugar, mixed.
Preheat oven to 350F/175C
Combine flour, chocolate chips and baking powder, set aside.
Whisk together pumpkin puree, oil, eggs, pumpkin pie spice or equivalent, cinnamon, nutmeg, sugar, baking soda and salt.
Add flour mixture to wet ingredients and fold together just until combined.
Drop into a lined muffin tin 3/4 full. I used a 2 Tablespoon ice cream scoop. If you don't have one, just use a Tablespoon measure.
Top with cinnamon sugar mixture and bake 20 - 25 minutes. Mine were perfect in 24.
Yields 19 muffins.