What to do with left over pumpkins.

Posted by Midnight Dust on November 30, 2010 in Recipe Alert

Due to my fail at liking the raw food pumpkin pie, I had 2 1/2 whole pumpkins left over.  In my search to get rid of these I found a recipe for Whole Wheat Pumpkin Muffins with Cranberries and Walnuts.

First I followed the directions here on how to cook and puree the pumpkin:http://www.pickyourown.org/pumpkincooking.php.

Next I used the recipe below except I changed 3 things. Instead of buttermilk, I put 2/3 tablespoon of lemon just into a measuring cup and filled the rest with light soy milk until it reach 2/3.  I let it sit for 5 minutes before mixing in.  (Why?)Second, the recipe called for 2 1/2 cups flour.  I used 2 cups whole wheat and then mixed that last 1/2 cup with whole wheat, vital wheat gluten and wheat germ.  I also used agave instead of honey.  Finally  I sprinkled  some nutmeg, cinnamon and ginger on the top of each muffin.


My math may be totally off but when I added the carbs of all the big stuff, I came out to approx 25g of carb per muffin.  Rob loved them!  I’m actually going to make more tonight when I get home and bring them to work.

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1 Comment

  • *Update*
    I made the muffins again today except this time, since I ran out of wheat germ, I filled the 1/2 cup with a mixture of vital wheat gluten, chia seeds, ground flax seed and wheat bran. Tasty!

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