Skip to content

DIY Kitchen: pumpkin muffins

November 19, 2012

Sugar baby pumpkins all grown up.

We’re the kind of family who eats totally gluten-free, paleo and  Nourishing Traditions-style except for, y’know, beer…oh and also, well, the 2 loaves of day-old artisan bread Dan brought home last weekend, and please don’t send the gluten-sniffing dog into our car, on account of the 2 cookies, apple streusel, and sausage breakfast burrito which were passed around as we drove out to Pagosa Springs on Friday.

Which is all to say, we may lean in certain directions, but apparently the food altar at which we worship is made of flexible materials.

But, this recipe for pumpkin muffins (which began as a recipe for pumpkin custard, because it’s like Bubba from Forrest Gump round here lately: we got pumpkin custard, pumpkin soup, roasted pumpkin seeds, pumpkin fries, pumpkin burritos, pumpkin cake…I rented Forrest Gump to watch with the kids while Dan was away hunting, and it was great except all the fast-forwarding and explaining I had to do because of, whoops! sex scenes, war scenes, but boy did they love the 63% of it they got to watch…), but, um, where was I?

Right. This recipe for pumpkin muffins can be made paleo (Hi Diane G; Thanks for the lovely card!) or vegan (Hi Erin N; Lets talk homeschooling!) or pumpkin-free (Hi Rosie; lets get over your pumpkin-phobia!); okay, maybe not pumpkin-free.

Col loves these muffins because, “they’re so buttery;” Rosie likes to co-create anything in our sliver of a kitchen that involves wearing an apron and licking honey off a spoon; and Dan and I love them because they’re the shortest distance to the most nutritious and yummy calories you can shove in your piehole when you’re too busy to actually turn on the stove.

Fine print:

1) This recipe calls for pie pumpkins or sugar pumpkins (small and sweet).

2) I puree the pumpkin skin with the flesh. I know, it’s wild times over here. This saves a whole 3 minutes of hard labor, and I figure if the pumpkin went to the trouble of growing that skin, I might as well use it (a good reason to buy organic). Also, the skin has antioxidants and studies show (don’t you love the vagueness of that term) antibacterial and antifungal properties in the skin.

3) Molasses. I’m a big fan. Because of the iron, obviously.

4) Pumpkin is walloped with potassium (lowers blood pressure), Vit A (for the peepers), folate (for normal red blood cell production) and Vit C (immunity!)

Directions

1-2 med size pie pumpkins or 3 cups pumpkin puree

3 cups flour

1 can coconut milk

1 stick butter (leave at room temp until softens)

1 1/2 cups crushed walnuts

1/2 cup molasses

1/2 cup honey

3 eggs

1-2 tbsp pumpkin pie spice

2 tsp salt

2 tsp baking powder

(Of course there’s a lot of room for ingredient swapping. Pecans for walnuts or no nuts at all, leave out the molasses and add more honey, flour can be whatever you prefer: gluten free types work great (I use 1/2 rice flour, 1/2 almond meal), or if you’re going paleo use 1/2 coconut flour, 1/2 almond meal and add an extra 100 eggs).

Slice pumpkins in half and de-seed. Place flesh side down on cookie sheet in 1/4 inch of water. Roast at 350F for 30-40 minutes. Blend, skin-on (easiest while still warm) with coconut milk, honey and molasses. Beat eggs in separate bowl, mash in softened butter, pumpkin pie spice, baking powder and salt. Blend pumpkin puree into egg mixture, and then flour, lightly, just until dry ingredients are moistened. Sprinkle in walnuts. Bake in greased cupcake tins @ 350F for 20-25 minutes, or bread pan for 35- 40 mins.

Rose gets every professional sport mixed up, “look, hockey!” she’ll say as we drive past the tennis courts, but she’s a whiz with a knife.

Benign and endearing flecks of pumpkin skin (which you will never detect in finished product).

With molasses and coconut milk added. (Sometimes I bake it just like this and call it custard!)

Cracking and beating eggs, for which I’m sure you’re grateful for the photo-instruction. 

Oh, the orangeness of the dough!

Pumpkin-phobia is apparently yesterday’s news.

Enjoy!

Pumpkinly yours,

Rachel

Linking with Homestead Revival Barn Hop

About these ads
12 Comments leave one →
  1. November 19, 2012 8:25 am

    skin on! what a great idea. I am pinning these babies for sure!
    we’re eating similar these days….. who can go without beer? especially when the weekend “regrout the shower job” turned into a “retile the shower job”. oh boy!
    and 100 eggs had me laughing so much!!

  2. Diane H permalink
    November 19, 2012 10:51 am

    Sounds yummy! After making a pie and cupcakes, we had some pumpkin left over and made pumpkin pancakes. They were great!

  3. November 19, 2012 2:12 pm

    Looks delicious! We’re pro-skin on over here, in particular with beets, delicatas etc. Will try this with our bumper crop of pie pumpkins from this summer (ie. the single pumpkin that made it through the drought). Thanks!

  4. Heather permalink
    November 19, 2012 7:12 pm

    “Which is all to say, we may lean in certain directions, but apparently the food altar at which we worship is made of flexible materials.” Sounds about like our house. Gluten may not be great for our bodies, but sometimes homemade (real) bread is good for our souls!

  5. Diane permalink
    November 20, 2012 6:59 am

    Hi! : )

  6. Sophie permalink
    November 20, 2012 8:41 pm

    Ditto on the skin on! Wow. What a great idea and it’ll help the orange factor!

    • Rachel Turiel permalink*
      November 21, 2012 2:30 pm

      I know! All that orange makes you feel very healthy. :)

  7. November 21, 2012 9:17 pm

    Okay Rachel,
    Tim and I are making these as I am typing and wanted to check-in on the pale-grain suggestions…did you mean to say 100eggs, or are you just being funny? Either way I’ll let you know how ours turn out. Thank you for sharing! Love, Laura

    • Rachel Turiel permalink*
      November 22, 2012 10:37 am

      Just a little healthy snark. I bet 3-5 eggs will suffice. xoxoxo and squeezes to my baby boyfriend.

      • Anonymous permalink
        November 22, 2012 10:42 am

        So we got a cross between custard and muffins. We used amaranth flour. But ohhh so yummy! Peace, Laura

  8. November 26, 2012 3:36 pm

    Hi Rachel, I’m Anne from Life on the Funny Farm (http://annesfunnyfarm.blogspot.com), and I’m visiting from the Barn Hop.

    These look delicious, and so nutritious (always a nice bonus with muffins). I tried growing my own pumpkins this year but didn’t have much luck. Think I know what went wrong, and will try again next year.

    Anyway, thanks for posting this. If you’ve never visited yet, I hope you can pop by my blog sometime to say hi…

  9. November 28, 2012 5:11 pm

    I love using fresh pumpkin and these sound great!
    I would love to have you share this on Thursday at Tasty Traditions: http://myculturedpalate.com/

Thanks for taking the time to leave a comment. I love hearing from you.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: