Ok, this is a two fold post as first of all I thought you might like to know how to make your own pumpkin puree to use for pies and muffins etc from all the stuff you carve out of your Halloween pumpkins.
Use a freshly cut pumpkin to make your own pumpkin puree, as the nutrients and the taste of the pumpkin will start to degrade as soon as it has been cut. If you use a large pumpkin and have more puree than you need, you can always freeze the puree to use later.
To make your own Pumpkin puree, cut a pumpkin into 2-inch cubes, removing all the peel and seeds and pulp from the flesh. It’s easier to peel if you cut it into cubes first as pumpkin skin is very tough.
Next, boil these cubes in a large saucepan until they soften. Finally, put the softened cubes in a food processor and blend them until they have the consistency of puree. If your pumpkin puree is too thin (some are more watery than others) you can place the puree in a thin cloth and strain it to get more water out of the puree.
This was an american recipe so it’s in cup measurements but you can buy these in almost any shop now and it makes life very easy! This recipe makes approx 18.
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp allspice
- 1 cup brown sugar, packed
- 1 cup white sugar
- 1 cup butter, melted
- 4 eggs, beaten
- 15 ounces pumpkin puree
Preheat your oven to 180 degrees C. (350 degrees F) Grease a cupcake tin or line it with paper liners.
Mix together flour, baking soda, baking powder, salt, cinnamon, ginger, and allspice.
In a different bowl, mix brown sugar, granulated sugar, butter and eggs. Combine both mixes and whisk until batter is smooth and glossy.
Stir in the pumpkin puree and mix well. Scoop the batter into the cupcake moulds.
Bake for 20-25 minutes or until a toothpick inserted into the centre of the cupcake comes out clean. Cool completely before icing or serving.
These cupcakes are delicious when eaten plain, but you can also dust them with icing sugar or ice them with butter icing.. Vanilla or lemon works really well or use a royal icing and decorate.