Most of the day was spent working in my kitchen processing our last 6 pumpkins. They needed to be baked, and puréed. Some were measured out in 1/2-cup increments, frozen in muffin tins, bagged and dated for the freezer to be used later. The rest ended up in moist, lightly spiced Pumpkin Scones (I'll share that recipe tomorrow), Pumpkin Nut Muffins and Pumpkin Drop Cookies!
Of course, Will was there as my "taste tester". It's a hard job . . . but somebody has to do it! His favorite? . . . the Pumpkin Nut Muffins!
The cool thing about my recipe for Pumpkin Nut Muffins? This batter can also be made into soft, Pumpkin Cookies . . . A perfect treat for school lunch boxes or after school snacks!
1 1/4 cups brown sugar, packed
1/2 cup butter
2 eggs
1 3/4 cups fresh pumpkin purée; canned or frozen pumpkin
2 3/4 cups unbleached flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg, preferably freshly grated
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1 cup raisins, plumped
1 cup chopped pecans ~~~~~~~~~~~~~~~~~~~~~~~ Sprinkle for Muffins- 2 tablespoons cane sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg.
Instructions for Muffins and Cookies
- Preheat oven to 350F.
- Prepare muffin tin by greasing or use muffin papers.
- Prepare cookie sheet with parchment paper, or use an ungreased cookie sheet.
- In a large bowl; mix sugar, butter, eggs, and pumpkin, thoroughly.
- In a medium bowl whisk dry ingredients to incorporate.
- Add dry ingredients to wet a 1/3 at a time; until just mixed.
- Stir in raisins and pecans.
- For Muffins: Fill muffin cups 2/3 full, sprinkle on spiced sugar; bake 22-24 minutes until golden and toothpick comes out clean.
- For Cookies: Drop batter by tablespoons on ungreased or parchment lined cookie sheet.
- Bake 12-15 minutes, or until lightly browned.
- Cool muffins and cookies on wire cooling rack.
I use a cookie scoop to keep my drop cookies uniform.
Pumpkin Cookies . . . A mouthful of delicate pumpkin and spice!
The perfect muffin! Moist and delicate crumb on the inside . . . Finished off with a crunchy topper!
Of course, we crack these babies open and slather on butter!
Pumpkin Drop Cookies another tasty way to incorporate the healthy goodness of pumpkin!
Did I mention what a wonderful addition the plump raisins and pecans were in both muffin and cookie?
Who knew growing pumpkins could be so rewarding and tasty? Right now, I have enough pumpkin in the freezer to bake 24 9-inch pies, or 1,152 mini pumpkin pies! I still want to try my hand at pumpkin waffles, pumpkin bread, pumpkin biscuits, pumpkin cake, pumpkin bars, pumpkin cheesecake, pumpkin donuts, and pumpkin soup!
What pumpkin creation would you like me to make . . . Over at Julie's? Maybe you have a favorite pumpkin recipe you'd like to share with us? We'd love to hear from you!
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