Looking for something to make with all the bits of pumpkin left over once you’ve finished carving your Halloween masterpiece? Not that we actually had that much left to do anything with – none of us wanted to get out of the car in the pouring rain this morning, and therefore we didn’t stop at one of the multitude of pumpkin “mountains” trustingly left at the side of the road with honesty boxes. So instead of a couple of our usual beach ball sized affairs, the Small people deliberated over market offerings instead, and each opted for minimalist hokkaido and acorn squash varieties (which as an extra bonus – once I had hacked the lids off – meant that because of the more manageable size, they could carve them by themselves for the first time ever!).
Neither of them believed me when I told them that pumpkins hadn’t quite made it to the UK back in the 80’s when I was small. These exotic orange globes were something we saw only on Charlie Brown’s Halloween and the like, and so my mother did what I expect my grandmother did before her, and gave each of her children a rock hard swede (the vegetable, not a native), and a sharp knife and didn’t hear a peep out of us for hours. Or maybe that was just part of the plan!?!?
And here’s what we made today with the discarded orange cubes and angles scattered about the place (not including those found under the table). Could possibly also work with Swede?!).
Easy Spiced Pumpkin Muffins
100g Pumpkin/squash (see I told you we didn’t have that much left!);
300g Plain flour;
2tsp Baking powder;
1tsp Bicarbonate of Soda;
1tsp Ground ginger;
A generous grating of nutmeg;
220g Caster Sugar;
1 egg lightly beaten;
12 Hole Muffin Tin. Paper-cases.
- Heat oven to 180degC and roast the squash/pumpkin in a teaspoon of vegetable oil for 25 minutes or until soft; Leave to cool, then puree.
- Increase oven temperature to 200degC;
- Sieve flour and spices into a bowl, add baking powder, bicarb and sugar, stir through.
- Lightly beat the egg and the buttermilk together. Add the cooled puree, stirring gently before pouring into the dry ingredients, and combining (try not to over mix or you risk the muffins not rising properly!). Divide into muffin cases and bake for 12-15 minutes.
Waste not, want not! And you will want more than one of these straight out of the oven, promise!