Pumpkins (or as little Z says, “punkins,”) represent all my favorite things – fall, Halloween, and Zoeya who is my little pumpkin head. We’ve even been working on Daddy to let us get a little orange kitty named Pumpkin. As soon as October hit I brought home my first sugar pumpkin and I was happy to try these pumpkin muffins from Vegan with a Vengeance. They really are “The Best Pumpkin Muffins.” I baked one batch last week, and we gobbled them up. I made another batch this beautiful, sunny morning and Zoeya and I enjoyed ours out on the patio.
These are delicious, with lots of spices and molasses. Since this recipe is not mine, I will link to the recipe here where it was reprinted with the author’s permission. :)
If you’ve not cooked with fresh pumpkin before, let me tell you that if you do it the right way it could not be easier. Years ago when I did it the first time (baking pumpkin pies with Gloria!) we cut the pumpkins up into pieces and boiled them. This is a huge pain, they are difficult to cut and you have to use two or three big pots of water. I have found that it’s much, much easier to roast the pumpkin. This time I was super lazy and didn’t even bother to gut it like a jack-o-lantern. I just wrapped the whole thing in aluminum foil and baked it at 350° for a couple of hours until it was soft. After it cooled it was nice and easy to slice. I spooned off the seeds and stringy part (you can dry the seeds, toss them with oil and salt, and roast) then scooped out the flesh. You’ll get 3 cups or so, so you can do a few things with one pumpkin.