Happy Fall!
This time of year in the Midwest, we are feeling the cool breeze, smelling the crisp air and relishing in apples and pumpkins! I'm very excited to try this recipe by urbanposer for Almond Flour Pumpkin Muffins! {Click the photo below to see the recipe}
This got me to think, I'm going to use the pumpkins we get from the farm on Saturday to make them! Now, how many of you are thinking - but we can get that stuff out of the can?! And while yes, for the most part it is still healthy to get the puree from the can, do you know how easy it is to cook a pumpkin?!
A few years back {pre-hubby and pre-kids} I decided to make a pumpkin pie from scratch. And I did it. At the time it was a huge chore, but now after cooking spaghetti squash {same basic concept} weekly for dinner, it's not nearly as intimidating, or complicated!
Here's how!
First, select your pumpkin. Keeping in mind it is not for carving, you are going to cook it, so it will need to fit in your oven! Set your oven for 425 degrees Fahrenheit. Place it on a cookie sheet or baking stone on the center rack. Cook for 90 minutes {maybe more depending on the size of your pumpkin}. Remove your cookie sheet from your oven and let it cool for about 5 minutes. If you don't you could end up with a hot steam bath!!
Next, select a large sharp knife and cut your pumpkin in half. Take a spoon, scoop out the seeds {save them if you like to roast them - YUM!} and "gook". Once you have clean pumpkin innards, cut out the meat of the squash and put it in your food processor or blender and puree!
Add the seasonings you like and you are done! It's really not hard. Time consuming, yes, but if you plan it for a Saturday, Sunday or any day you are off {or during nap time!} it works out perfectly!!
I use the same method for my spaghetti squash spaghetti too - but I'll post that another day.
Happy Harvesting! And I'll let you know next week how my muffins turned out!
