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Every year, I head down to the local farm, pick a bushel of sugar pumpkins, make container after jar after freezer-safe Tupperware of homemade pumpkin puree, then make every variation known to the human kitchen of pumpkin baked goods.
Okay, that is such a lie, I couldn't live with myself if I let you believe that I actually make pumpkin puree. I also don't make anything but...pumpkin bread.
Oh yeah, I make pumpkin muffins.
When I pour my pumpkin bread batter into muffin tins instead of loaf pans!
This year, I finally decided to expand my pumpkin baking horizon and made pumpkin spice cupcakes, and this year, yet again, I cheated because the cupcake is the exact same recipe for the pumpkin bread and pumpkin muffins, with nothing more than an illegally thick layer of cream cheese frosting.
Because really, my Slashfood friends, is a cupcake nothing more than a muffin that's dressed up for a party?!?!
Blast away, but not before you copy down my recipe for Pumpkin Depends-on-What-You-Bake-It-In:
Preheat oven to 350°. Grease and lightly flour a loaf pan, muffin tins, or just put those paper liners in.
Cream 1½ c. dark brown sugar and 1 stick softened unsalted butter. Add 2 large eggs, ½ lb. pumpkin puree, and 1/3 c. buttermilk.
In a separate bowl, sift together 1½ c. all-purpose flour, 1 tsp. baking soda, 1 tsp. cinnamon, 1 tsp. ground ginger, ½ tsp. nutmeg, ½ tsp. allspice, and ½ tsp salt.
Stir the dry ingredients into the wet pumpkin mixture alternating with , beginning and ending with dry ingredients.
Pour into loaf pan and bake for approximately 1 hour, or pour into muffin/cupcake tin and bake for about 20 minutes or until a toothpick tester comes out clean. Frost at your own risk.
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10-30-2007 @9:29PM Heidi said... About how many cans does this work out to, if I wanted to use the stuff from the can instead?
Reply
10-30-2007 @8:20PM sarah said... hey heidi - 1/2 lb of the puree is about 8 oz, which is about 1 cup. if you're using the smaller cans, that's about 15 oz, so you can eyeball it at about half a can.
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10-31-2007 @10:36AM ESC said... I had been staring at a can of pumpkin puree wondering what the heck to do with it when I read your post. So it was pumpkin muffin time! They turned out delicious, but the baking time was more like 35 minutes.
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10-31-2007 @12:42PM al said... i would love to add some wheat germ and flaxmeal to make this a little healthier for my kids. do you think those ingredients would alter the flavor too much?
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11-01-2007 @10:02AM Heidi said... I made the loaf and it was closer to 75 minutes than an hour.
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