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A Thanksgiving Treat!

Posted by Caleb M. on Nov 16, 2012 3:52:36 PM

Yes, it's that time of the year. Right after Halloween and we are ready to celebrate Thanksgiving! Straight from our Cooking School, we are giving you a recipe for Fresh Pumpkin Muffins which will be the perfect Thanksgiving treat.

PUMPKIN PUREE


Choose your method.  There are three ways to transform an uncooked pumpkin into the puree used in baking:

Baking Method

  1. Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast
  2. In a shallow baking dish, place the two halves face down and cover with foil
  3. Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender
  4. Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it
  5. For silky smooth custards or soups, press the pumpkin puree through a sieve

Boiling Method

  1. Cut the pumpkin in half, discarding the stringy insides
  2. Peel the pumpkin and cut it into chunks
  3. Place in a saucepan and cover with water
  4. Bring to a boil and cook until the pumpkin chunks are tender
  5. Let the chunks cool, and then puree the flesh in a food processor or mash it with a potato masher or food mill

Microwave Method

  1. Cut the pumpkin in half, discarding the stringy insides
  2. Microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Process as above
  3. You can refrigerate your fresh pumpkin puree for up to three days, or store it in the freezer up to six months, enabling you to enjoy fall pumpkins for months to come

FRESH PUMPKIN MUFFINS (Serves 12)

Ingredients

1 small sugar pumpkin, seeded

3 cups all-purpose flour

2 cups white sugar

2 teaspoons baking soda

½ teaspoon baking powder

2 teaspoons ground cloves

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

1 teaspoon ground allspice

1 teaspoon salt

2/3 cup vegetable oil

3 eggs

Method

1.  Preheat oven to 350°F (175°C). Grease 12 muffin cups or line with paper muffin liners.

2.  Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.

3.  In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt.

4.  In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.

5.  Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.


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Topics: Life at JKCP, Pre-College Summer Programs



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