**repost** Roasted Pumpkin Muffins

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!

Roasted Pumpkin Muffins, created on 9/29/ 2012

CLICK ON IMAGE TO SEE A LARGER PHOTO
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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Roasted Pumpkin Muffins

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!

Roasted Pumpkin Muffins, created on 9/29/ 2012

CLICK ON IMAGE TO SEE A LARGER PHOTO
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

Pumpkin, Black Bean and Turkey Kielbasa Soup

This recipe I saw on Rachel Ray’s website but I tweaked it to a healthier version and added turkey kielbasa. I had purchased some pie pumpkins from a local farmer’s market and decided to roast them. I had some pumpkin puree left over and made the soup for the first time. It was delicious. Now when I am pressed for time and cannot roast pie pumpkins, I purchase organic pumpkin puree. This happens to be one of my favorite soups that I make quite a bit in the fall and the wintertime. The soup freezes well and it is good with a green salad or crusty toasted bread and butter. Enjoy!

Pumpkin, Black Bean and Turkey Kielbasa Soup
 

Recipe created February 16, 2010

Pumpkin Black Bean and Turkey Kielbasa Soup

2 tablespoons of extra-virgin olive oil
1 medium onion finely chopped
3 cups vegetable broth
1 can (14.5 ounces) diced Muir Glenn tomatoes with juice
2 cans (15 ounces) pumpkin puree or 3 pie pumpkins roasted and mashed
1-cup heavy cream (optional)
1-tablespoon curry powder
1-1/2 teaspoons ground cumin
½-teaspoon cayenne pepper (optional)
1 (12 ounce) package of Turkey Kielbasa cut into cubes (can omit)
Coarse salt
20 blades of fresh chives, chopped fine
Heat a stockpot over medium heat and add the oil. When the oil is hot, add the chopped onions. Sauté the onions for about 5 minutes and add the vegetable broth, tomatoes, black beans, pumpkin puree, and turkey kielbasa. Stir well and bring mixture to a boil. Reduce heat to medium low and stir in cream (optional), curry, cumin, cayenne pepper (optional), salt and pepper. Simmer for additional 5 minutes. Adjust seasonings to your taste and serve with chives sprinkled on top.

CLICK HERE TO PRINT THE RECIPE

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