The regular pick up at my CSA has ended and I'm transitioning from the bounty of fresh vegetables to making do with what I've stored away in my freezer. A few weeks ago I froze fresh cooked pumpkin, so I pulled a 2 cup bag out to cook up something "fresh". I doubled my stand-by pumpkin muffin recipe and then added things such as chopped walnuts to the top of 6, a few chocolite chips to another 6, a few raisins to another 6, and kept the rest plain. I froze a few of each and our family enjoyed a few of each too.
Pumpkin Muffins - makes 16
Joy of Cooking (copyright 2006)
Grease muffin liners with cooking spray.
Preheat oven to 400.
Combine 2 eggs, 1 cup milk, 2/3c sugar, 1/2c vegetable oil, 1t vanilla, 1 cup cooked pumpkin mashed.
Combine and add to wet ingredients: 2 cups flour, 1T baking powder, 1/2t salt, 1/3c sugar, 1t cinnamon, 1t nutmeg.
Cook 20 minutes. Cool 2 minutes in tin. Remove to cool.
I think I need another big bowl for mixing...
