Did you know this was possible?? Logic tells us it has to be, in some way. Those pumpkins don’t jam themselves into Libby’s cans!
And the factories aren’t working any sort of magic, trust me. They did claim a pumpkin shortage last season, that briefly affected stock this year. Well friends, don’t you worry. I’m here to save you $1.50 per can, and any despair from thinking your pumpkin goods will have to be few and far between. Nope, have all you want!
Just go pick up one of these little guys:
And follow this easy steps:
1) Heat oven to 350*.
2) Discard the pumpkin stem. Place in the oven.
3) Bake for 90 minutes.
4) Scoop out strings & seeds (save these for later!).
5) Scoop out the remaining pulp (Discard the skin).
6) Place in a blender, mix until smooth.
Voila! You have created your own, homemade
canned blended pumpkin. Ready for baking, smoothies, oatmeal, yogurt, pies, soups…or whatever you use that orange creaminess in!
My small pumpkin yielded ~2 1/2 cups.
Half of that landed itself right into a mixing bowl…
Chocolate Chip Pumpkin Muffins
(adapted from a Runner’s World Pumpkin Bread recipe)
1 cup Flour
1/2 cup Whole-wheat Flour
1 1/2 cups Sugar
Seasonings: ground cinnamon, nutmeg, cloves (~ 1 tsp each)
1/2 tsp Salt
1 tsp Baking soda
1/2 cup Semi-sweet mini chocolate Chips
1/3 cup Water
1/2 cup Canola Oil
1 cup plain Pumpkin (homemade! Or, canned. They’ll both work 😉 )
Heat oven to *350. In one bowl, combine all dry ingredients (leave the chocolate chips out for now). In a separate bowl, whisk the eggs, then add remaining wet ingredients, mixing well. Slowly add the wet to the dry ingredients, stirring just until they’re evenly mixed. Now, fold in that chocolate.
Bake for ~25-30 minutes.
Makes ~15 muffins.
Enjoy these moist little treats as part of breakfast (packed full of vitamin A & fiber), a post-run snack, or dessert. Pick your pleasure & savor your pumpkin.