OK so maybe a little dramatic with the title, but guess what I found in the store today? That's right...canned pumpkin! I have been waiting...no violently searching, for this and today was my day (Now if we can only get rid of this heat). The store had 4 cans left. I felt like I was doing something illegal as I grabbed the last 4 cans and darted to the checkout, carefully looking behind me as if someone would try to lift them out of my cart :-}
So for my first official pumpkin recipe of the season I came up with a Pumpkin muffin. Now I had some left over low fat buttermilk (this was from the chicken tender recipe that I did a few days back) and didn't want to waste it so I thought I would give it a try in this batter. I was very happy with how moist these came out. I may adapt this recipe, but am very pleased with my first run. I had one very overripe banana and threw that in too, boy was I glad I did. I think the next time I make this I may add in 2 overripe bananas. The banana had such a nice flavor mixed with all the spices and pumpkin. I already ate 2! These will be calling to me from the kitchen tonight.
Here is the recipe:
Makes about 14
2 cups whole wheat flour
2 tsp. baking soda
1 tablespoon aluminum free baking powder
1 tsp. sea salt
1.5 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice * I know this is redundant, but I wanted to be sure these didn't fall flat and wanted the flavors of Fall to come through*
1 tsp. vanilla extract
1/4 cup brown sugar
1/4 cup agave
1 tablespoon steevia
1/2 cup Low fat Buttermilk
1 egg
1 - 2 very overripe bananas ( I used only 1)
1 heaping cup of pure pumpkin
Preheat over to 350
Mix all of your dry ingredients including spices. Then add all of the wet ingredients and mix well. Be sure to mash the bananas really well to distribute it throughout the batter.
Line your muffin tin and add batter evenly. Bake for 18 minutes - although I would give a quick toothpick check on them around 15 minutes to see how they are doing. Depending on your oven and how full you fill them will depend how long they take to bake. Mine were perfect at 18 minutes.
Congrats on finding the canned pumpkin! I'm a little jealous, there'll be no pumpkins showing up here in Thailand. Nor changing leaves or cooling weather. Yeah... definitely not a tropics person, but oh well here I am.
ReplyDeleteThough canned pumpkins weren't showing up, were actual pumpkins available? It takes a little more work, but those can be converted to an equivalent ingredient as canned pumpkin. I only mention this as if it's news, because I never made that connection until my girlfriend's sister showed us how! I knew they were the same stuff, but for some odd reason it never occurred to me that actual pumpkin could be eaten. You just had to seed and skin it.
In my head, pumpkins were for carving unless they came in can form. And something magical and mysterious had been done to the stuff in the can to make it edible.
But nope, I now know its not true! Anyway, you now have canned pumpkin. Maybe next time it's absent and you're desperate you can go looking for the real McCoy instead!
Hello! Yes, I am so glad that I finally found canned pumpkin, thank-you! I do love the convenience of canned pumpkin, but you're right, using the whole pumpkin is an option too. I do love pumpkin seeds :-)so I probably will end up buying one soon. Thanks for reading (all the way from Thailand) and for the great suggestion. Have a good weekend!
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