Skip to content

Pumpkin Muffins with Apple Bites

November 10, 2010

Since our apple-picking adventure, I’ve been yearning for pumpkin and apple muffins.  First I needed a pie pumpkin, a little one with bold squashy flavor.  Roasting pumpkin is easier than most people generally believe.  Of course it’s not as convenient as canned, but what’s convenient?   A pie pumpkin cost me two dollars and with it I made two batches of muffins, about six servings of soup and froze another 2 cups.

Feel free to use canned pumpkin, although make sure it’s 100 percent pumpkin and not pie filling.  Pie filling already has added spices and additives, so you’ll want to compensate with fewer spices or none at all.  Just taste during mixing and pay attention.

Should you decide to puree your own then be sure to choose a pie pumpkin, over the large jack-o-lanterns, for a sweeter flavor.  They are usually marked and only about 6-8 inches in diameter.

Homemade Pumpkin Puree
Use a large sharp knife to halve the pumpkin.  Scrap out the seeds and stringy insides with a spoon.  Save the seeds to wash and toast later!  You may microwave or roast the pumpkin…

*Place the pumpkin halves in a microwave-safe container (flat side down) with a couple inches of water and microwave on high for 20 minutes.  Check texture, looking for a soft inside that can easy be scooped from the skin.  Heat 5-10 minutes more, checking regularly until soft.
*Place halves in an oven roasting pan with a couple inches of water.  Roast in a preheated oven (350°) for one hour or a fork easy pierces through the skin.

2: Allow 10 minutes to cool, then carefully cut off the stem and bottom.  Skin with a paring knife.  Place pumpkin pieces in a food processor or blender and puree until smooth.  Use right away or store in an airtight container to refrigerate for one week or freeze up to six months. Done!  You don’t even have to puree the mixture if you’re planning to make a chunky soup or chili.

Pumpkin Muffins with Apple Bites
Makes 12

3/4 c. unbleached all-purpose flour
3/4 c. whole wheat flour
1 tsp baking powder
1 tsp baking soda
2  tsp ground cinnamon
1 tsp ground ginger
1/2 tsp clove
1/4 tsp salt
1/2 c. + 2 Tbsp brown sugar, packed
1/2 c. + 2 Tbsp canola oil
1 Tbsp apple cider vinegar
1/2 tsp xanthum gum or tapioca starch
1 c. pumpkin puree
1/2 c. skinned and diced apple

To Do:
1: Preheat oven to 350°F.  Place cupcake wrappers in tins.
2: In a large bowl, sift together flours, baking powder, baking soda, cinnamon, ginger, clove and salt.
3: In another large bowl, blend together canola oil and brown sugar. Incorporate apple cider vinegar and xanthum gum.  Add pumpkin puree and blend well.
4: Combine pumpkin mixture with dry ingredients until well incorporated.  Fold in apple.
5: Fill wrappers 3/4 full and bake 15-20 minutes.

One Comment leave one →
  1. Anna permalink
    November 10, 2010 6:58 pm

    I’m making this ASAP, I have just enough pumpkin chilling out in my fridge (no pun intended). ❤ this!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: