laurenlikestocook

A Little Sumpin Pumpkin

In American, Breakfast, Fruit, Nuts, Oats, Quick Meal, Shopping, Vegetables, Vegetarian on October 24, 2013 at 4:16 pm

The past month or so has been super busy.  We’ve been prepping to sell our place, and needless to say I never want to step foot into Lowes, Target, or Ikea ever again.  Aside from the obviously dos during this process, there were some unexpected don’ts.  I won’t bore you with those details, but basically I’ve been living in a beautiful showroom and not allowed to use or touch anything for fear of making dirt or imperfections, especially in the kitchen.  With the process having moved along, I am finally getting back into some normalcy.

This past weekend I finally made it to the farmers market to do a pretty decent shopping.  Prior weekends I either couldn’t make it because of household duties, or I would just pick up a few necessities if I happen to be passing by.  I was happy with my bounty, but not happy with the crowds of people.  I don’t know if it’s just the time of year, or if my neighborhood is really overpopulated, but it was so frustrating to navigate through the half block stretch.  But I digress.

photo 1

Although the majority were green, I managed to diversify the rainbow of produce.  Clockwise from top left:

  • Red (really purple) cabbage
  • Yellow and purple beans
  • Chocolate mint (my new best thing!)
  • Brussel Sprouts
  • Kale
  • Some new leafy green I forgot the name of
  • Heirloom cherry/grape tomatoes
  • Long Island Cheese Pumpkin
  • Honey crisp apples
  • Fennel
  • Broccoli
  • Rainbow chard
  • Sweet potatoes (not pictured)

I originally wanted a butternut squash, but every one was huge, like 5+ lbs.  Hence, my newest squash – the Long Island Cheese Pumpkin.

photo 2

So named for it’s skin’s resemblance to cheese rinds, this pumpkin is grown to make pies.   I’m not really a pie baking kind of gal, but I wanted to do something with this thing.  Before deciding what to make, I figured I should at least go through the process of roasting and pureeing.  Hey, at least this is good practice for making baby food.

Cut in half, before scooping out the seeds.

Cut in half, before scooping out the seeds.

It was pretty easy.  I preheated the oven to 400.  Then cut the pumpkin in half, scooped out the seeds, and placed the flesh in a roasting pan with an inch of water.  An hour later it was done.

After roasting and scooping out the flesh.

After roasting and scooping out the flesh.

Once it was cool enough to handle, I scooped out the flesh into my blender, then blended for a minute.  This 3.5ish lb pumpkin yielded 3.5ish cups puree.

photo 1

photo 2

It took me 2 days to decide what to make first.  I was inspired by my local bakery to make muffins, only not the kind that are essentially un-iced cakes the size of a human head.  Now that it’s Fall, they have been in full pumpkin mode, and pumpkin muffins are no exception.  After many trips to this cafe for breakfast (just to avoid making a mess in the kitchen), I have to admit there were a couple of times I purchased such muffins and tried to only eat half, knowing very well the damage heading my way – white flour, white sugar, butter and/or oil, etc.  Hence, my attempt to remedy myself with some whole grain breakfast appropriate muffins.

I searched the interwebs for some recipes, and finally settled on one with some substitutions and additions.  You could easily make these vegan by using banana instead of egg, and nondairy milk/yogurt instead of buttermilk.  I happened to have Greek yogurt, so that’s what I used.  You can check out the original recipe here, but just to clarify anything in bold was not the original recipe/ingredient.

Whole Wheat and Oat Maple Walnut Pumpkin Muffins

Adapted from Kitchen Treaty

  • 2 cups whole wheat pastry flour
  • 1 cup quick-cooking rolled oats + 2 tablespoons for topping
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 6 oz nonfat Greek yogurt
  • 1/4 cup 1% milk
  • 1 cup pumpkin puree
  • 3/4 cup maple syrup
  • ⅓ cup unsweetened applesauce
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped walnuts
 It’s pretty simple.  Oven at 400.  Mix wet and dry separately.
Dry

Dry

Wet

Wet

Add wet to dry just to incorporate.  Then mix in the nuts (that was my own little addition).

photo 5

Spoon the mixture into some 3 oz muffin tins with some paper muffin cups in there.  This recipe makes 12 of them.  Sprinkle the top with some oats, then bake for 15-20 minutes.  The original recipe said 15, but mine were still wet.

 photo 1
Let them cool for 10-20 minutes, and then enjoy with a cup of joe or tea.
photo 2
These were pretty good.  Not as moist as a cake version, but what do you expect from something made from whole wheat, oats, and mashed fruit/veggies?  Normally, I have no issues subbing in apple sauce for oil.  However, if I make these again I might try to follow the original recipe’s oil suggestion.  I will say though that I totally dig my addition of walnuts, and the caramelization produced by the maple syrup was a nice touch.  Overall, these are a much better quick option than anything I’d find at a bakery.
I still have 2 and 1/2(ish) cups left of puree, so I either need to make something in the next day, or freeze it for a rainy day.  While I’d love me some pumpkin ravioli, there’s also about 6 weeks until Rocco starts solids, so I may just save a lil sumpin pumpkin for my little pumpkin.
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