A while back I had an opportunity to purchase a couple of small pie pumpkins. They are preferred for baking due to their texture and flavour, and tend to keep well on your shelf for a few months after harvesting. If placing in winter storage, watch that they don’t dry out, or begin to rot.
I finally decided to cook mine up, and froze a few portions for future usage.
I chose to oven-roast my pumpkins to maintain my preferred texture — (not too wet), however I did require a bit of water when pureeing in my food processor.
The addition of yogurt provides moisture to your baked goods without needing to add oils, milks, or fats.
*Preheat oven to 400F
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- OR 1.5 tsp pumpkin pie spice – (or 2 tsp if you prefer a spicier flavour)
- ½ cup raisins, optional
- 1 egg
- ¼ cup honey or maple syrup
- ⅓ cup yogurt (I used coconut flavour, but use whatever you have on hand)
- 1.5 cups pumpkin puree
In a large bowl: Combine all dry ingredients, and create a well in the centre.
In a small bowl: Combine all wet ingredients, mixing thoroughly.
Pour into well in large bowl. Stir until moistened; do not over-mix.
Fill greased muffin tins, ¾ full.
Bake for 20 – 25 minutes. Let stand for 5 minutes, then remove to cooling rack.
Makes 12 small muffins, or 6 large. Adjust baking time for large muffins.
ORANGE PUMPKIN MUFFINS – Add 1.5 tbsp of grated orange zest to batter.