Comments on: Delicious Pumpkin Muffin Recipe

By: Jeff

Jeff — Sat, 24 Oct 2009 03:09:35 +0000

Elaine, necessity is the mother of … new recipes. There was a very poor crop of apples throughout the mid Willamette Valley this year. I saw a recipe for pumpkin butter and kind of connected the dots. That and I went a little overboard planting the aforementioned varieties and had a bumper crop to say the least.

By: Elaine

Elaine — Sat, 24 Oct 2009 02:32:06 +0000

Jeff, I never thought of replacing the oil with cooked squash. I always use unsweetend applesauce. My family could use more vegetables, though!

Thanks for all your suggestions!

By: Jeff

Jeff — Fri, 23 Oct 2009 02:27:42 +0000

Elaine, thanks for the reply. After several batches I have found that there is no noticeable difference. On a lark I tweaked the recipe a little. I went with brown sugar, used cooked squash in place of the vegetable oil, added zest from two oranges and about 1/3 cup orange juice concentrate and about 1/3 cup more flour. I can taste the orange but it is not overpowering and the crew down at the local Habitat for Humanity liked it.

By: Elaine

Elaine — Sat, 17 Oct 2009 04:20:16 +0000

Jeff, I’m not familiar with the varieties of pumpkin you mentioned. Most of the recipes I’ve found don’t specify variety and simply call for pumpkin puree or canned pumpkin.

I would imagine that the different varieties have different sugar and moisture content, so you might need to adjust your recipes a bit for each pumpkin type.

I am not a pumpkin experts, but maybe you could find one at a specialty nursery, a gourmet market, or the place where you purchased your produce. Sorry I couldn’t be more helpful.

Happy Baking!

By: Jeff

Jeff — Thu, 15 Oct 2009 17:54:56 +0000

I have several varieties of pumpkin and squash to use for pumpkin bread and pie. Last year I used “Triple Treat” and this year I have “Luxury Pie”, “Amish Pie” on the pumpkin side and “Hopi Orange” and “Big Red Warty Thing” on the squash side. Any thoughts on these? I have already made some pumpkin bread using “Luxury Pie” and it was great. Do any of these varieties lend themselves more to shredding for bread versus cooking for use in pie? Thanks for your thoughts on this.

By: Elaine M.

Elaine M. — Mon, 27 Jul 2009 03:50:21 +0000

Thanks, Amy! I also love pumpkin bread or muffins in the summer, so I freeze my extra fresh shredded pumpkin to use year round. Because of this, I never need to use canned pumpkin, so I don’t know how much to use. Sorry!

By: amy

amy — Sat, 25 Jul 2009 01:51:23 +0000

Your recipe looks fabulous! Do you know how much of the canned pumpkin to use if you don’t have fresh pumpkins? I love pumpkin breads even though it’s summer!

By: Reduced Fat Chocolate Chip Pumpkin Muffins at MarloElaine

Reduced Fat Chocolate Chip Pumpkin Muffins at MarloElaine — Tue, 28 Apr 2009 04:49:39 +0000

[...] been getting a lot of compliments on my Delicious Pumpkin Muffin and Chocolate Chip Pumpkin Muffin Recipes. Lately I’ve been baking single batches of the [...]

By: Elaine

Elaine — Fri, 31 Oct 2008 15:22:27 +0000

Thanks, Jeff! I plan to shred my pumpkins this weekend. It will go so much faster without peeling them, and there will be more fiber and nutrients too! I’m getting hungry just thinking about it.

By: Jeff

Jeff — Fri, 31 Oct 2008 04:31:05 +0000

I used the shredded pumpkin both with and without the skin. From now on, “the skin goes in”. Shredding the entire (washed and rinsed) pumpkin is quicker, less wasteful and puts more color into the muffin or loaf. No difference in texture or taste. I also tried the low-fat option using non-spiced apple butter instead of the vegetable oil and it is great.