Pumpkin is something I figured I would always hate when I was growing up. But, not really for any good reason. I just never gave it a chance. Another food like that is the orange. I think I have only had an orange once and it was a blood orange and it was in a salad. I didn’t love it. Anyways, I got over the whole pumpkin thing and now I love it. I mean, lets be honest. Pumpkin baked goods taste more like spices, less like actual pumpkin.
Although many people may say pie, I say the best way to eat pumpkin is in muffin form. I mean, damn, they are a great way to start your morning with a little chocolaty chai tea. Also, great for a late night snack actually.
This recipe is a combination of my mom’s ingredients using the proportions from The Post Punk Kitchen’s recipe. Also, if you have a recipe for something that tastes like oranges that I would love, let me know.
1/3 c. pumpkin seeds
2 tbsp. brown sugar
1 tsp. cinnamon
1 3/4 c. all-purpose flour
1 1/4 c. sugar
1 tbsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground or freshly grated nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1 c. pureed pumpkin from a can
1/2 c. soy milk
1/2 c. vegetable oil
2 tbsp. molasses
Preheat oven to 400°F. Line 12-14 muffin tins with paper cups.
Mix the pumpkin seeds, brown sugar and cinnamon all together on a small baking sheet. Pop in the oven for 5 minutes or so until the seeds are toasted and the sugar is melted into a candy coating.
Sift together the first seven ingredients (all dry) into a large mixing bowl. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the bowl of dry and mix until well combined.
Fill the muffin cups two-thirds full. Bake for 18 minutes. Test them with a toothpick. They will be done when no batter comes off on the pick.