We're sharing what we can't eat in a timely manner and freezing what we can save for ourselves. It's a lot of work, but we've processed four large pumpkins to obtain the seeds and around 4 gallons of pureed pumpkin, which is being distributed to friends and family with plenty to keep on hand for us.
And I and my youngest child loooove pumpkin! We make pumpkin muffins and breads. Because of my food restrictions, we bake using only gluten-free flours and less inflammatory oils than the standard canola or soy.
So, before I forget the thrown together ingredients that turned into the best gf pumpkin muffins I've ever made, I want to throw it up here for me and you. This makes about eight dozen mini muffins, or at least it did this time. It would probably make about three to four dozen regular muffins.
Ingredients:
6 small-medium eggs
1 qt pumpkin puree
2 cups local honey
1/2 cup water (can be used to dissolve honey that has crystallized, simply put them together in a bowl and microwave for about 60-90 seconds on high)
3/4 cup grape seed oil
1 1/2 tsp. vanilla
Blend wet ingredients together then mix in the following:
1 Tbsp cinnamon
1 1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp allspice
6 cups non-gluten flour (I used 4 cups of sorghum and 2 cups of rice flour)
1 1/2 Tbsp xanthum gum
1 1/2 tsp baking powder
1 1/2 tsp baking soda
Once the batter is all mixed evenly, spoon into the paper cups so that it reaches the top. Don't worry, as long as you use the xanthum gum with gf flour, they will not run. Pumpkin batter from this recipe is a bit thick and doesn't settle in the cup but keeps its form pretty well.
Bake at 350 F until the tops turn slightly brown and spring back with a light finger press. The length to bake them will vary depending on whether you use metal or silicon bakeware. I prefer silicon because the bottoms don't get burned when the tops are quite satisfactorily browned.
You can top these with frosting for extra flavor. I recommend a good cream cheese frosting.
Enjoy!
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