Pumpkin woo-hoo!

[wordplay]

I'm spending part of the day roasting pumpkins for use in baked goods this fall, because (a) so satisfying to roast your own; (b) it makes the house smell great; (c) it tastes better than canned; and (d) bonus roasted pumpkin seeds! \o/

Anyway, the first batch is draining right now while the second is in the oven. Some of it will go for a pie, some of it for pumpkin cookies, maybe some muffins. Other ideas? I don't care for pumpkin cheesecake and am mostly looking for quick baked goods kind of things, I think - breads and muffins go over around here. If you have a tried and true pumpkin muffin, hit me!



1 cup butter
1 cup sugar
1 cup pumpkin puree
1 egg
1 t. vanilla
2 c. flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1/2 t. salt
1/2 c. raisins
1 c. chopped nuts

Mix in order. Drop by teaspoon onto silpat/parchment paper/greased cookie sheet. Bake at 375 10-15 minutes until set well but not browned. (Personally, I like them when they are JUST beginning to color along the edges.)

I love Rosh Hashanah - apples and honey and an extra day off to get the autumn housekeeping and cooking underway. Best holiday-that-I-don't-celebrate EVER! Well done, Jews!

L'shanah tovah!

Comments

[aome.livejournal.com]

I have a similar question - I just bought a small (like, bigger than a grapefruit but smaller than a canteloupe) pumpkin for cooking purposes and was wondering the best way to go about roasting.

[wordplay.livejournal.com]

This is how I do it. I think some people microwave, too, or boil it on the stove, but this works for me!