Monday, December 16, 2013

PUMPKIN FROM SCRATCH

Ok everyone, it's time to share my MOST FAVORITE RECIPE OF ALL TIME. Seriously. I love it. I even garnered a nickname from making this recipe. When I was still working in consulting, my senior manager dubbed me Pumpkin Girl and to this day my old work team still calls me that.

Pumpkin Girl is a badge of honor I was given for my pumpkin chocolate chip muffins made from a real pumpkin and I wear it proudly. So, when I was invited to my old team's holiday party, I knew immediately what I had to make. 

The muffins were a hit and I was so elated when my former coworkers (turned friends) scarfed them down with joy!

After two years of making these little babies, I'm so excited to share the recipe with you. As it's a process to turn a pumpkin into a delicious treat, this post will be a two-parter. So let's start at the very beginning shall we?

So you've got yourself a pumpkin...


Josh bought this little (read: not so little) guy for me just before Halloween but since we were too lazy to carve him this year, I saved him to be muffins. 

You may be wondering (like my roommate and fiance) if the pumpkin would be bad after two months. The answer is no - he was just fine! The trick is that I kept the pumpkin inside and never cut it. So no animals chewed on it, it was in a temperate location, and no air permeated the skin. If you are ever worried if it's bad, when you cut it open, you will know. If you see mold, throw it out. If it looks funny, throw it out. But it won't, so you won't have to. :)

Step 1: Wash the outside of the pumpkin.

Step 2: Pre-heat the oven to 420.

Step 3: Cut up the pumpkin.



Step 4: Scoop out the insides and throw away. (Or save to bake seeds later.)


Step 5: Line baking sheets with foil or parchment paper.

Step 6: Plop on the pumpkin pieces and bake for roughly 30-45 minutes. (This is not an exact science, you can flip them over if they are getting to crispy but you want them to be able to be soft when you test it with a fork. If it's mushy, it's done.)


Step 7: Let them cool. (Do this. I almost never do. And I almost always burn myself.)


Step 8. Scoop out the insides and toss the skins.


Step 9. Beat it. 


Step 10: Use in your recipe or freeze. (It will stay good for freakin ever in the freezer. I like to freeze mine in specific measurements so next time I bake I can take out exactly what I need.)


Happy Pumpkining!

2 comments

  1. I love making my own pumpkin puree! I'm actually super sad we didn't make a pumpkin pie from scratch this year, as we have the past few falls, but there's always next year. :) Can't wait for the pumpkin chocolate chip muffin recipe!

    ReplyDelete
  2. I'm so excited to share it!!! Stay tuned. :)

    ReplyDelete

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