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;
2tsp Cinnamon;
1tsp Ground ginger;
A generous grating of nutmeg;
220g Caster Sugar;
1 egg lightly beaten;
180ml Buttermilk.
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!
Chloe says
These look and sound delicious and since I have a massive pumpkin I didn’t even get around to carving I may see fit to make a few batches of these this week! X
bavaria says
Thanks Chloe! It occured to me that they are actually low in fat too, so if you are not feeling virtuous I would dollop a great big spoonful of cinnamon buttercream on the top! :D
Sara (@mumturnedmom) says
Ooo, these sound yummy :)
bavaria says
Thanks Sara! :)
Funky Wellies says
You will have to post all these fabulous recipes, you know…
Far too tempting!! xx
bavaria says
I know, I know. I have to stop eating cake too. OK, maybe next year! :D xx
Funky Wellies says
Oops, there was a word missing there, should have been “stop posting” obviously!
OK, next year it is, then! ;) xx
bavaria says
Don’t worry, I guessed what you meant! :D xx
Grace says
Ha, happy memories – do you remember when we helped ourselves to huge turnips (or mangle wurzels) from a farmers field – they worked well! Happy Halloween tonight. xx
bavaria says
Mum, I just didn’t have you down as the criminal type! :D xxx
Stacey Corrin says
Oooh yummy! They look great and I imagine they taste much better than a swede ;)
bavaria says
Thank you Stacey! I bet they do! :D
Seasider in the City says
Pumpkins the kids can carve themselves you say? That’s what I need! Great idea for leftovers :-)
bavaria says
It made a nice change Clare! Thank you! :)
Andrea @loveandcake says
These sound lovely :)
bavaria says
Thanks Andrea! :)
Pinkoddy says
Thanks for sharing this we are quite new to actually using the insides
bavaria says
Plenty of soups, cakes and risottos to be had then! :D Thanks Joy! :)
Marianne says
Don’t you just love those “honesty boxes” on the side of the road? We have one near us with a “pick your own flowers” I was floored that they do that here!
I love how easy this recipe is and since I love anything pumpkin, I will be giving this recipe a try this weekend!
Thanks for sharing it- :)
bavaria says
It amazes me here to the things they trust you with, although last time I did notice that they put a little sign on the box saying Euros only please! :D
Carolin says
These look great and I love the autumnal flavours
bavaria says
Thanks Carolin… :)
Elinor - Beachhutcook says
Nice recipe. You’ve reminded me of how Germany celebrates Herbst. I loved seeing how each house had a front door or porch filled with little corn dolls or gourds or all colours squash of every shape and size! Our German neighbours thought I was so funny when I bought just about every one in a farm shop and filled our entrance way with them. They thought I was selling them! I never seemed to get it right! elinor x
bavaria says
They love it don’t they? I love that they thought you had a shop! :D Thanks Elinor! xx
A Mum in London says
I love the presentation! I’m not very good in the kitchen, but I think I’ll give the recipe a try!
bavaria says
Hope it goes well, thank you! :)
The Reading Residence says
These do sound great, and easy. Thanks for sharing, as we need to get carving our pumpkin today, so I will have leftovers!
bavaria says
Thank you (:
A Patchwork Life says
I was just thinking I’d have a go at making muffins this year with our pile of pumpkin, and your post popped up on my list – how lucky is that! Thank you! x
bavaria says
Hope they turn out well, best eaten fresh from the oven. They would probably work really well with a buttercream on top too, but I liked the simplicity of these (and they are low fat too!) :)
Notmyyearoff says
They look so nice and bet all the nutmeg make them taste lovely!
bavaria says
It smelt like a certain brand of candle shop in my kitchen whilst they were cooking! Thank you! :D
Trish says
I remember the days of trying to carve out a bloody swede. Can’t believe how hard it was. Love the fact that pumpkins are being cultivated here now – and where I live is the main area where they are grown. Must put my pumpkin field photo on my blog to remind me!
bavaria says
Took ages didn’t it? :D You must put that pic on, it looks like an amazing place! :)
Mammasaurus says
Yummy! Next Halloween when I have an oven I’ll be on this, they look delish. Worth hopping on a plane for I’d say ;)
bavaria says
There’s still some left! Thanks Annie! :) xx
Mumdanity says
These look scrumptious, I’ll definitely be giving them a try! :)
bavaria says
Thank you! Enjoy! :)
76sunfkowers says
These look perfect. This year for the first time we have actually used the rest of the pumpkin after carving – seeds and everything! I still have a bowl of purée in the fridge to be used ;) Just wondering if I could replace the buttermilk with yogurt?!
bavaria says
Thank you! Yes, definitely 3/4 cup of yoghurt and 1/4 milk! :)
Emma @emvanstone says
ooooh they look delicious. I’m now rethinking my soup plans. :-)
bavaria says
They would be lovely after the soup! Thanks Emma! :)