Come October, I’ll detail exactly how to easily turn pumpkins into (no, not a magical coach) but pumpkin puree for your freezer.
But why not do the delicious bit now? I modified this recipe to include applesauce and cut down on the fat.
We eat a healthy diet here on the farm. (Mind you, it’s the healthy diet of 3 or 4 people!)
Sorry, I’m rambling. Here are the details:
You will need:
2 cups white sugar
¾ cup applesauce
¾ cup oil
2 cups pureed pumpkin
3 cups flour
1 tsp. cinnamon
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 cup raisins
Heat oven to 400 degrees F.
Beat eggs lightly, and then add the sugar, applesauce, oil and pumpkin. Mix this wet stuff together.
In another bowl, mix the remaining dry ingredients – except the raisins.
Pour dry stuff into wet stuff and mix until just combined. (Over mixed muffins will be tough.)
Then gently stir in the raisins.
Spray muffin tin with oil, or use paper liners.
Fill tin cups about ¾ full.
Bake about 15 minutes.
Poke a toothpick or wooden skewer into baked muffin - they’re done if it comes out dry.
Makes 24 muffins.
Enjoy and thank me later.