Plate by Roger Baumann. Photo by Marta Bartolomei Edmonds.
Fall leaves are starting to show and the roadside fruit stands are now all pumpkin. It’s officially fall.
I go a little pumpkin/squash crazy this time of year and find as many ways to enjoy these seasonal veggies as I can. Last night we enjoyed some white beans, fresh sausage from Buon Italia and squash. This morning I made some warm pumpkin muffins with the leftover squash.
Okay, so technically they were squash muffins. I use either fresh pumpkin or squash interchangeably. If you use squash, I would recommend a Kabocha because it is flavorful and smooth. Butternut and even acorn squash will do. You can also use canned pumpkin puree, which will do in a pinch, but, why use a can when the fresh stuff is in abundance this time of year?
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup packed dark brown sugar
1/4 cup canola oil
2 large eggs
1 cup fresh pumpkin puree
1 teaspoon vanilla extract
3/4 cup buttermilk or plain yogurt
1. Preheat oven to 400 degrees F. Oil a 12-cup muffin pan. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
2. In a large bowl, whisk the sugar, oil and eggs until combined. Whisk in the pumpkin, buttermilk and vanilla. Fold in the flour mixture until just until combined.
3. Pour the batter into the prepared muffin pan. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
4. Let cool on a wire rack for 5 minutes and remove them from the muffin pan. Enjoy warm or let cool completely.
Makes 12 muffins.