If you’re looking for something easy, delicious, and different to add to your Thanksgiving table, this is it! They would also be perfect for breakfast or brunch the next day.
This recipe calls for canned pumpkin, but I had a fresh pumpkin, so I baked and pureed it.
Preheat oven to 350 degrees.
Cut small pumpkin in half
Clean it out, removing pulp and seeds – I used a grapefruit spoon for this.
Line a rimmed baking sheet with foil and drizzle a little Olive Oil on it to keep the pumpkin from sticking
Place it cut-side down.
Bake for 1 1/2 hours at 350 degrees – the pulp should be easy to pierce with a fork.
Allow to cool, then scrape pulp into an 8-cup measuring cup with a rubber spatula.
Puree with an immersion blender until pumpkin reaches desired consistency.
I ended up with 6 cups. The extra puree can be stored in the refrigerator for up to a week.
Baked Sunday Mornings is a fun group of talented bakers who are working our way through Baked Explorations by Matt Lewis and Renato Poliafito. Membership is still open if you’d like to join.
McGrath Family Farm, Ventura, CA |
Allison says
Hi Susan! I just love your new tag line at the top of your blog! And these muffins look delish! Love that you made your own pumpkin puree!
The Café Sucré Farine says
Fabulous! I can only imagine the aroma when these are baking – you are probably the Pied Piper of your neighborhood!
Kris' Kitchen says
Nice post. One of my sons tries to get me to invest in a better camera…my photos really bother him, but he is a professional…does photos for Sunset Magazine, etc. Your photos are so good and make your food look just as good as your descriptions. I had pumpkin seeds for my muffin tops, but, Honey ate them all. Her new favorite food. Better than Halloween candy. But these muffins are good enough to bake again, especially with all the pumpkin around now, and at a dollar for a nice pie pumpkin, can’t go wrong.
Candy says
I loved these too and agree that the texture is incredible but difficult to describe. Velvety works!
Great idea to add pecans!
Bourbonnatrix says
Great post! Love the nuts instead of the pepitas! And you made your own pumpkin puree! Good for you 🙂 Great looking muffins!
Jaime says
What a nice post with great shots. I am so impressed you made your own puree… you go girl 🙂
Kathy says
Susan, I always cook up my own pumpkin…it seems like such a waste not to cook them down. Your photos are gorgeous! Love the way your muffins look in your very cute muffin cups.
mike509 says
So impressed you made the puree! And the pecans.. much better choices. I could hardly eat the seeds… for some reason! Beautiful display!
Sheri says
Love, love, love the wrappers you used. That first photo is particularly spectacular!
Elaine says
I cooked up my pumpkin as well and loved the flavor. I really like that you used spicy sweet pecans. They look fantastic!
Littlebakerbunny says
Mmmmm, sweet and spicy pecans — I can only imagine how delicious these must have been! One day I hope to actually try making my own pumpkin puree!