Pumpkin season is upon us! I don’t know about you, but this time of year is easily one of my favorites! The air is cooler, the scent of fall is in the air, and the leaves are beginning to change. It is a great time of year that is just the start of our holiday seasons! Pumpkins are just as delicious to eat as they are to look at, and many people forget that making your favorite pumpkin recipes are possible without the traditional can of pumpkin you find tucked away in your pantry once or twice a year.
Making your own pumpkin puree is so easy and, I can only imagine, so much healthier for you. Did we mention fresh? Pumpkin is also full of nutrients that your eyes are sure to benefit from! Some of these nutrients are beta-carotenes, vitamin B and zeaxanthin. All of these nutrients will help ensure that your vision remains sharp. These nutrients can also help prevent the onset of cataracts and other eye related problems such as dry eye syndrome. Ensuring that your diet has these nutrients will keep your eyes healthy for years to come.
- 1 small pumpkin, roasted and pureed
- 1 cup fresh pumpkin puree
- 2 ¼ Cups All Purpose Flour
- 1 cup light brown sugar, well packed
- 2 large eggs
- 1/3 cup buttermilk
- 1/3 cup canola oil
- 1 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- ½ teaspoon ginger
- 1 ½ teaspoon baking powder
- 1 cup golden raisin
- ¼ teaspoon Kosher salt
- ¼ cup molasses
- 1 teaspoon vanilla
- 2 tablespoons white sugar + 1 teaspoon cinnamon (for topping)
- Cut your pumpkin in half. Scoop out seeds and lightly oil and roast in an oven preheated to 375 degrees for about 45 minutes or until tender. Allow to cool and then puree.
- In a large bowl add your flour, spices, baking soda, raisins and salt. Mix together well. In another small bowl mix together pumpkin puree, brown sugar, buttermilk, canola oil, vanilla, eggs and molasses. Stir until well mixed. Combine with the flour mixture until everything is combined.
- Spoon mixture into muffin tins lined with liners. Sprinkle with cinnamon sugar before placing into a 400 degree oven for about 13 to 15 minutes or until a toothpick inserted into the middle of the muffins come out clean.