Around the House, Recipes

Easy Freezey

20121109-163430.jpgFrom the “I’m sure everyone else has already figured this out department,” I have been notorious for opening a big can of pumpkin, and using only a small portion for a recipe. The rest of the can gets stuck in the fridge only to be discovered weeks later when the pumpkin has morphed from leftover to science experiment. This time I vowed to change my pumpkin wasting ways. I took two of my favorite 1 cup prep bowls, spooned the pumpkin into them, and popped them in the freezer. A day later, I pulled them out, popped them out of the bowls, and transferred them to a freezer bag. Now I have 1 cup of pumpkin all measured out next time I need it. It’s a food preservation victory!

What are your favorite freezer preservation tips?

Desserts and Baked Goods, Recipes

Pumpkin Muffin Monday

It’s Muffin Monday here at our house (I love a good meal planning alliteration, don’t you?) This Monday I’ll be departing from our usual chocolate chip muffins for something a little more autumnal…Pumpkin Muffins!

This recipe makes quite a bit of batter. It can yield one standard 12 muffin pan, and a pan of 24 mini-muffins. Though I’ve always made muffins from this, I’m sure it would make several nice mini-loaves if that’s your preference. We just make the muffins and pop the leftovers in the freezer. They freeze beautifully. Enjoy!

Pumpkin Muffins

  • 1 ⅔ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 ½ cups white sugar
  • 1 cup solid pack pumpkin puree
  • ½ cup vegetable oil
  • ¼ cup chopped walnuts (optional)
  • ⅓ cup water
  • 2 eggs

1. Grease 1 non-stick dozen muffin pan, and 1 non-stick 2 dozen mini-muffin pan. Preheat oven to 350 degrees F (175 degrees C).

2. Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, veg oil, eggs, and nuts. Stir until well combined. Pour batter about 2/3 full into prepared muffin pans.

3. Bake for approximately 17 – 20 minutes depending on your oven (check on the mini-muffins around the 10 minute mark with a cake tester – they will come out sooner.)