I wanted to start working fall produce into our muffin line-up. What’s better this time of year than pumpkins?
We work off of purees as bases for our muffins. The apple muffins use apple sauce, so that’s the guide for other seasonal muffins. To make the puree, we cut pumpkins in half, scoop out the seeds, and roast them cut-side down. That steams the pumpkin from the inside and adds a nice roast flavor, without making it leathery and dry, which can happen if you roast without the skin. It’s easy too, we can’t take the time to peel pumpkins (way too labor-intensive for our volumes). After roasting, we puree in the food processor. Finally, we add cinnamon, nutmeg, clove, and a little brown sugar.
We’ll have pumpkin muffins (along with carrot muffins and maybe pear soon) through the fall. We’ve made Pumpkin pecan, Pumpkin pistachio and Pumpkin candied ginger so far. What do you like to eat with pumpkins?