Lil' Punkin'

Its Pumpkin Time!

     I've never really gotten over the year I had the flu and barfed up Thanksgiving's Pumpkin Pie.  Every season, I graciously pass on anything pumpkin, feigning fullness.

      Recently I seem to be slowly getting over my aversion; it may have to do with making good (PC)  use of all the prop gourds and squash decorating the abode.

  My friends over at Cookus Interruptus have posted a tasty looking Pumpkin Pecan Muffin recipe.  I'm sure its delicious and healthy and won't make anyone barf.

 2 cups whole wheat pastry flour

1 cup unbleached white flour

1 tablespoon baking powder

1 teaspoon sea salt

1 teaspoon cinnamon

½ teaspoon cloves

½ teaspoon cardamom

½ cup unrefined cane sugar or brown sugar

 ½ cup melted butter

¼ cup molasses

¼ cup honey

1 cup mashed, cooked pumpkin or winter squash

½ cup milk or water

2 eggs

2 teaspoons vanilla

½ cup pecans, chopped

Preheat oven to 375 degrees F.  Lightly oil muffin tins or line with paper muffin cups.  Mix together flours, baking powder, salt, spices, and unrefined cane sugar in large bowl; set aside. 

Put butter in a small sauce pan to melt.  Add molasses and honey to warm butter and stir together.

 Place cooked pumpkin or squash in blender, add butter-sweetener mixture and blend.  Add 1/2 milk or water (or more) to get a smooth, pourable consistency - like pancake batter.  Add eggs and vanilla and pulse to blend. 

Add wet ingredients to dry mixture and fold gently, using a minimum of strokes. Fold pecans into batter.  Fill muffin cups full with batter.  Bake 25-30 minutes.

 

Preparation time: 45 minutes

Makes 12 muffins

Reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)