Pumpkin Muffins

If you are looking for some pumpkin flavored inspiration this fall, there are plenty of options out there.  I was lucky enough to have an abundance of pumpkins, and found some great recipes for them.  First you need to reduce your pumpkin to a puree, which is probably the most time-consuming part of any pumpkin flavored recipe.


Pumpkins need to be halved (or even cut into thirds or fourths) and the seeds removed – remember to set the seeds aside for another tasty treat.  I baked mine in the oven at 180 for almost two hours, skin side up, over aluminum foil.  Once they are softened, you can scoop the meat out easily with a fork.  Using a food blender or processor, reduce the meat to a puree and refrigerate or use immediately.  I reduced three pumpkins over the weekend, and ended up with almost a gallon of puree.


Now you can use your puree for anything calling for canned pumpkin, pumpkin puree, etc., including delicious, light pumpkin muffins!

What You’ll Need:

1 1/2 cup of flour

1/2 cup sugar

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 cup milk

1/2 cup pumpkin puree

1/2 cup melted butter, cooled

1 egg

The instructions could not be simpler – just mix it all together!  Do not over mix, just blend until the ingredients are combined.  Pour into prepared muffin tins (this recipe makes about 12) and bake in the oven at 375 for 20-30 minutes, or until a toothpick comes away clean.  Enjoy!


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