MarloElaine

Halloween is just around the corner! This time of year, we always ask the question, what to do with all those pumpkins? Here is a great recipe that actually calls for freshly shredded pumpkin (not that stuff in the can).

Every November, my sister and I always shred our uncarved pumpkins with a Presto Salad Shooter and pack them into zip top freezer baggies. We put 3 cups of shredded pumpkin into each bag and store them in our freezer until it’s time to bake again. If I’m ambitious, I’ll also measure out all the dry ingredients into baggies to make my own pumpkin mix. Just add the sugar, wet ingredients, and shredded pumpkin for a quick and easy batter.

This delicious recipe can be used to make pumpkin bread, muffins, or my favorite: Sammy-sized mini-muffins. I’ve even made it in a bundt pan with tasty results.

Recipe Summary:
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 1 hour and 15 minutes for a loaf, 30-35 minutes for muffins, 20-25 minutes for mini-muffins
Yield: 1 loaf, 18 regular size muffins, or 3-4 dozen mini-muffins

Ingredients:
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar*
3/4 cup vegetable oil (lowfat version: 1/4 c. veg oil 1/2 c. unsweetened applesauce)
3 large eggs
1 teaspoon vanilla extract
3 cups shredded pumpkin, fresh or frozen
1 cup toasted shelled pumpkin seeds, optional

Directions:

• Preheat the oven to 325 degrees F. Prep the baking pans with: butter and flour, nonstick cooking spray, paper cupcake liners or parchment paper.
• Sift the flour, cinnamon, baking soda, baking powder, and salt together.
• In a separate bowl, mix the sugar*, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated, pour into a 9 by 5 by 3-inch loaf pan or muffin tins.
• Bake for 1 hour and 15 minutes for a loaf, 30-35 minutes for muffins, or 20-25 minutes for mini-muffins. At this point, a knife or toothpick inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack.
• Refrigerate leftovers. Reheat in broiler or toaster oven for best results.

*If you want your muffin tops extra crunchy and yummy, take out a tablespoon of sugar from the 1 1/2 cups, and sprinkle it on the top before baking.