Okay, I did say in a post of the way past that if the pumpkin muffins turned out well that I would post the recipe and they were delicious but I never did post it! I kind of took tonight as a recipe update evening, so here's the approximates...
We made pumpkin puree by baking it, not boiling it because you loose flavor when you boil it in my opinion; however, I wasn't planning on adding those instructions. You also want to make yourself a pie crust...or buy one...depending on your motivation!
Pumpkin Pie:
3/4 cup firmly packed brown sugar (if you use dark brown it will be sweeter) 1/4 cup sugar 2 tbsp flour 1 tsp ground ginger 1/2 tsp of pumpkin pie spice (or 1/4 each of nutmeg, ground cloves) 1 1/2 tsp of cinnamon 1/4 tsp of salt 2 cups pumpkin puree (I hear a white pumpkin is the BEST - haven't tried it yet though) 3 large eggs, lightly beaten 1 3/4 cup heavy cream
1. Preheat oven to 425. Set prepared, uncooked crust aside
2. Combine brown sugar, sugar, flour, cinnamon, spices and salt in a bowl. Stir in pumpkin puree. Add eggs and heavy cream to the pumpkin mixture and mix well.
3. Pour filling into unbaked pie crust. Bake pie in the middle of oven for 15 minutes and then reduce oven temp to 350 degrees and bake 45 minutes longer - or until knife comes out of center clean.
I always seem to have leftover pumpkin pie filling no matter how precisely I follow the recipe so here is what I discovered can be done with it...
Pumpkin Muffins:
Take your remaining pie filling and add the following ingredients:
about 1/4 cup more brown sugar
1 cup flour
1 tbsp baking powder
1/2 cup milk
I just took this mixture and poured it into the muffin pan and baked for about an hour. Of course, this was a total approximate and you will know if your batter is too runny. Just add about a 1/4 cup milk and then add a little more if it seems too thick. Remember, these already have the heavy cream from the pumpkin pie filling so they are deliciously soft.
Banana Bread by Shelley Albeluhn:
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cup mashed overripe bananas
1. Preheat oven to 350 degrees and lightly grease a 9*5 loaf pan.
2. In a large bowl, combine flour, baking soda, and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture to just moistened. Pour batter into greased loaf pan.
3. Bake in preheated oven for 60-65 minutes or until the toothpick comes out clean!
Banana Oat Muffins by Karen Resciniti:
1 1/2 cup all-purpose flour
1 cup old fashioned rolled oats
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas
1. Combine flour, oats, sugar, baking powder, baking soda, and salt.
2. In a large bowl beat the egg lightly and stir in the milk, oil, and vanilla. Add the mashed bananas and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Grease or line your muffin pan with paper cups.
3. Bake at 400 degrees for 18 to 20 minutes.
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• Nov. 21, 2005 - Pumpkin Pancakes