Learning to use Pumpkin 2 ways

Ok, technically there are 3 ways, the jack-o-lantern being the first and most famous, thanks to Halloween. Then my new favorite, baking, of course! And finally, through google-vetting I have also discovered the healing properties of pumpkin, especially for Bailey the Dog.   The real life vet is very expensive for "things are pretty runny down there and I don't know what to do".  But google-vet has all kinds of free advice.  The best is a tablespoon of pureed pumpkin with her food once or twice a day until things become solid again. The fibre helps everything bind together again. And it works like a charm: happy dog, happy Tricia.  Note: this will be the last time I speak of my dog's issues here on the blog, not guaranteeing anything for real life conversations. But if you do have a dog give it a try, it really works and they LOVE it!  I have also used canned pumpkin in the past which works just as well, just make sure the only ingredient is pumpkin and not all the fillers for pie.

Speaking of pie. I did make a pumpkin pie. But it wasnt pretty enough to photograph, but certainly good enough to eat, which we did and thank goodness we have neighbours who wanted to enjoy it as well! I will give a pie a try as soon as I perfect my pastry making skills.  So I found these Pumpkin Muffins, adapted them to suit my taste and got my hands dirty. They turned out amazingly, and the aforementioned fibre works well for us humans too.  Not too sweet, soft and fluffy, but nicely filling and a perfect vehicle for nut butter and a knob of Grandma Hedy's Jam. If you don't have any jam in your fridge from your Grandma, any tartly sweet jam like raspberry or black currant by anyone's Grandma will do.

BBB Nutty Pumpkin Muffins

Inspired by and adapted from Anna Olson’s Tender Pumpkin Muffins

cooks note: I took a small pie pumpkin, cut it in half, took out the innards and roasted it in the oven at 400 degrees for 30 minutes and then pureed it in my food processor. Fresh, yummy pumpkin puree to use as you wish.

Ingredients

1 cup Spelt Flour

2/3 all-purpose flour

1 ½ tsp baking powder

1 tsp baking soda

½ tsp salt

½ tsp nutmeg

½ tsp all spice

½ tsp cinnamon

1 ½ cups Pumpkin Puree (canned Pure Pumpkin works well too)

2/3 cup coconut sugar

2/3 cup buttermilk

2 egg whites

3 tbsp vegetable oil (or olive, sunflower, dealer's choice)

1 cup chopped walnuts (optional, I like the crunch)

1/2 cup raisins (optional, I felt like a little extra sweet)

Directions

1. Preheat the oven to 375 degrees F and line a 12-cup muffin tin with large paper liners.

2.  Stir the spelt flour, all-purpose flour, baking powder, baking soda, salt, nutmeg, allspice and cinnamon in a large mixing bowl.

3.  In a separate bowl, whisk the pumpkin, brown sugar, buttermilk, egg whites and vegetable oil.

4.  Pour the liquids into the dry mixture and stir just until blended.  Add the walnuts and raisins. Spoon the batter into the muffin cups and bake for 20 to 25 minutes, until a tester inserted into the centre of a muffin comes out clean.  Cool the muffins for 20 minutes before removing from the tin.

5. Top your muffin with a dollop of nut butter and jam for a perfectly healthy fall snack!

*The muffins can be stored in an airtight container for up to 3 days or frozen.  Do not refrigerate.

Enjoy until next time

tbxo