Because we bought pumpkins on Hallowe’en Day itself, many stores had zero pumpkins left. And the ones that were left were in a sorry state.
It was also quite unwilling to stand upright without a little help from a folded newprint prop.
On my little pumpkin, I decided to carve two faces – one on the front and one on the back. I used the squirrel gnawed areas as guidelines for vent holes.
As soon as I cut the pumpkin open, I realized that this was NOT a pie pumpkin at all. It was an immature Hallowe’en pumpkin – the tasteless thready watery kind. At first I was going to use it anyway to make muffins. But then I decided it was only good for the garden compost.
These are the muffins I was going to make:
Pumpkin Bran Muffins
Carrots, beets and/or sweet potato can be used in place of the pumpkin
- ¼ c oil
- ¼ c brown sugar
- ¼ c molasses
- 1 egg, beaten
- ½ c raw pumpkin, grated
- 1 c water
- 1/3 c milk powder
- ½ tsp baking soda
- 2½ tsp baking powder
- ¾ tsp salt
- 1½ c wheat bran
- 1 c unbleached all purpose flour
- dash cinnamon
- ½ c Thompson raisins
- Turn oven on to 350F. Mix egg, oil, sugar, molasses, milk powder, water and pumpkin in a medium sized bowl.
- Mix the dry ingredients in yet another bowl. Add the pumpkin mixture and raisins to the dry ingredients. Stir just enough to mix together.
- Spoon muffin mixture into 12 greased muffin tins.
- Bake at 350F for about 15-20 minutes until a cake tester poked in the centers of the muffins comes out cleanly.
Serve immediately with freshly brewed tea or coffee! Don’t forget to put the butter, cream cheese and/or goat cheese on the table.
If I’d known about the Sorauren Park Pumpkin Festival, I’d have taken the little pumpkin over to join the throngs there. (Not the big pumpkin though. By late Hallowe’en night, it was already furry and white inside. Ewwwwww!!)