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I prefer making pumpkin recipes from pie pumpkins versus canned pumpkin. I think that the flavor is more intense and brings a lot of depth to the recipe. Every year I try to roast quite a few pie pumpkins, puree them and put the roasted pumpkin pulp in freezer bags and store them for future use. I made roasted pumpkin muffins tonight. I was in the mood to bake that has not happened in a while. I decided to be a little bad today. I did some research on the internet and came across one recipe but did quite a bit of tweaking because I like a lot of cinnamon and nutmeg in my pumpkin desserts. Enjoy!
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Roasted Pumpkin Muffins, created on 9/29/ 2012
2 cups of roasted pumpkin (1 pie pumpkin makes about 2 cups)
2 teaspoons of ground cinnamon
1 teaspoon of ground nutmeg
½ teaspoon of ground ginger
1-1/2 cups of light brown sugar
2 eggs
½ cup of sunflower seed oil
2 cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
½ teaspoon of kosher salt
1 cup of Semi-Sweet Chocolate Chips
½ cup of pumpkin (Pepita) seeds
In a glass bowl, combine with a whisk the roasted pumpkin, cinnamon, nutmeg, ginger, brown sugar well. Add the eggs and oil. Mix well. In a different bowl add the flour, baking powder, baking soda, salt together with a fork and then combine with the wet ingredients until mixed. Mix in the chocolate chips. With a large scoop, place the batter in muffin tins lined with cupcake liners. Sprinkle some pumpkin (Pepita) seeds on top. Bake at 425 degrees for about 9 to 12 minutes. Remove from heat can serve warm or cold. These muffins are most excellent with a cold glass of milk.
CLICK HERE TO PRINT THE RECIPE
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Filed under: Dessert Recipes, Holiday Recipes, Simply Healthy Recipes, Vegeterian Recipes | Tagged: Chocolate Chips, cinnammon, Pepita Seeds, Pumpkin |
Simply Healthy Cooking 
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What kind of pumkin mix in a can? All i see at the store is Libby’s 100% pure pumkin there is no roasted pumkin.
I will post a video on roasted pumpkins very very soon!
Pam
My friend works at a doc office. He always tells me… Knowing
the difference between good and bad carbs is crucial.
Good carbs are those that do not drastically raise your insulin levels.
Instead, they keep your blood sugar even for a long period of time.
These foods include rice, sweet potatoes, and vegetables.
Bad carbs are those that drastically increase insulin levels
and spike blood sugar at a level that is way too high.
Foods that are bad carbs include sweets and
white bread.