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.