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There is no doubt that it is pumpkin season. Everywhere you look, there are pumpkin farms and patches. So, it was only befitting that one of the stars in this week’s CSA box from Pinckney’s Produce was a pie pumpkin.

I took the opportunity to make muffins from scratch. Forget the canned puree. I went all in and created my own. It’s easier than I thought it would be.

Both the muffins and creating your own puree are simple. Here’s how to make the muffins.

(Makes 12 muffins)

1 cup all purpose flour
1/2 cup sugar
1/4 cup brown sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
4 tbsp butter, cut into pieces
1 1/2 cup pumpkin puree
2 eggs
1 tsp vanilla
1 cup chocolate chips (optional)


Preheat oven to 375 degrees.

Sift flour, sugar, brown sugar, cinnamon, nutmeg and salt.
Cut in butter with knife until it is fully incorporated.

In a separate bowl, mix together pumpkin, eggs and vanilla.

Pour pumpkin mixture into flour mixture.

(Optional) Add chocolate chips. Fold gently until mixture is combined.

Fill muffin cups 2/3 full with batter.

Bake in preheated oven for 20 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove to wire racks to cool completely.