Here’s a recipe from archives, reprinted by popular demand. Halloween is a little more than half a hot potato toss away, but around here, pumpkins have petered out. Some are just stunted and are maturing at a shrunken size. Oh well, there will be more Golden Snitch pumpkins and less Herman Munsters. One thing you can do with leftover pumpkin guts is to make pumpkin muffins.
You will need:
The innards of your pumpkin
1 2/3 cup sugar
2 cups flour
1 cup oil
1 (16 oz) can pumpkin
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
Combine baking powder, flour, salt, and baking soda in a mixing bowl. Take another mixing bowl and combine and beat egg, canned pumpkin, sugar and oil until fully mixed and when it starts to get a little fluffy. What does fluffy mean? When it is not a big gloppy heavy mess. Then, you combine all together. Put the combination in muffin tins. This is the same recipe for pumpkin bars, but you are making it in muffin tins so people will think it is a whole new recipe.
Now, it comes time for the the pumpkin guts. First, clean your spatula and whisks thorughly. Then, take some pumpkin innards and spread it on the spatula and the beaters. Leave on the counter or return to a dry sink. Put a few little pumpkin innard droplets here and there on a cutting board or a little on the oven. Throw the rest away. Afterall, the pumpkins we carve are not good pumpkins for pies or desserts. It is pretty flavorless. The smaller pumpkin varieties are the most flavorful and are what are used for pies and recipes.
Take the muffins out to cool after you have baked them on 350 degrees. Optionally, you can put frosting on them if you like.
Invite people over and make sure they come through the kitchen. Make a big deal out of forgetting to wash out your spatulas, etc. Make sure they see them and comment on how valiantly you wrestled that Jack-o-Lantern and how proud Martha would have been that you used up all the pumpkin innards. The muffins came out perfect. They weren’t spongey or mushy at all!