To everyone on the other side of the world, Happy Thanksgiving! Correct me if I’m wrong, but this seems to be a very food dominated holiday. Just the kind I love 🙂
There also seems to be a ton of pumpkin everywhere. Pies, cheesecakes, cookies, scones and of course, muffins. I’ve been waiting to jump on the bandwagon, and finally did.
Made with barley flour and minimal amounts of oil and sugar, these are a relatively guilt-free festive treat 🙂
I never really got the fuss over pumpkin. To most Indians, it’s a pretty basic, slightly boring vegetable. When I got around to roasting and pureeing it, it got a little fun 😀
Pumpkin won’t ever become my favourite flavour (by now, you all know what it is) in baked goods, but it’s safe to say, I’m no longer wary of it.
A word of caution though: don’t be heavy-handed with the chocolate chips. Use way less than you see in these photos because it tends to overpower the pumpkin flavour.
I shot these pictures this morning before the light was camera-friendly, so I apologize for the minimal number!
Now, about the pumpkin. A lot of reading gave me the tips I needed on making pumpkin puree at home. The canned variety is rare in India and fresh is always better. To make roughly 1 cup of puree, you will need a half kg pumpkin, or as close as you can get to it. The recipe you see is therefore halved from the original, because that required double the puree I got. Making it is actually really easy and is explained below.
The most recent pumpkin muffins I tried were from a boxed mix by Trader Joe’s that a friend got for me. I was in love! I like to believe these are somewhat like those. Indian pumpkins however have a different flavour and our palettes aren’t used to it in baked stuff. But try it, and I think you’ll be pleasantly surprised 🙂
I made these at 10 pm last night and the batter took just 10 minutes to put together. Start baking!
What you’ll need:
3/4 cup barley flour or regular flour
1/2 tsp baking soda
2 tsps ground cinnamon (to taste; feel free to add powdered nutmeg and cloves too)
1/2 tsp salt
1/2 cup brown sugar
1 cup pumpkin puree (Quarter and deseed a roughly 500 gm pumpkin, place the pieces on a baking tray and bake in a preheated 190 C oven for about 50 minutes till the insides are soft when pricked with a fork. Allow to cool and then scrape the flesh out and puree in a blender or food processor till smooth, adding a few drops of water if needed. Store in an airtight container and chill for 2 days or freeze for up to 3 months till you need to use it.)
1/4 cup vegetable oil
1/8 cup milk
A sprinkling of semi-sweet chocolate chips
What to do:
1. Preheat the oven to 175 C and grease or line 6 muffin moulds. Mix the flour, baking soda, salt and cinnamon in a bowl.
2. Whisk the egg and sugar in a separate bowl, then add the pumpkin, oil and milk. Mix it all well. Pour this wet mixture into the flour mixture and stir gently till combined. A few lumps are ok. Fold in the chocolate chips.
3. Divide the batter equally among the muffin moulds and sprinkle a few chocolate chips on top for effect 🙂 Bake for 15 to 20 minutes till a toothpick comes out free of wet batter.
Happy pumpkin day!