Ask not what your Pumpkin can do for you,
ask what you can do for your pumpkin!
Oh, the elections are over?
It seemed like the political ads would never end.
My boys were beginning to quote them.
It was exciting:
"Chuck Grassley's not just your senator, he's a farmer!"
"Mom, can we vote for Chuck Gwassley?"
(Can you tell which ones we paid attention to?)
While many lobbied for politicians last week,
I worked for the pumpkins.
Our house smelled like fall!
1cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup sugar
1/2 cup expeller pressed canola oil
2 teaspoons vanilla extract
1 cup canned pumpkin purée
Preheat oven to 350°F. Line a miniature muffin pan with mini cupcake liners or spray and flour the pan using canola or olive oil cooking spray. Set aside.
In a large mixing bowl, stir together flours, baking powder, ginger, cinnamon, nutmeg, salt and sugar. In a separate medium bowl, whisk together oil, eggs, vanilla and pumpkin, then add to flour mixture and stir to combine.
Spoon batter into prepared pan and bake for 15 minutes, or until done when tested with a toothpick. Allow cupcakes to cool in the pan for 15 minutes, then continue to cool on wire racks.
I glazed ours with a maple powdered sugar glaze.
Perfect with a cup a coffee!
Spiced Pumpkin Cake
(recipe from Real Simple)
1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
3 cups all-purpose flour, spooned and leveled, plus more for the pan
5 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
3 large eggs
1 15-ounce can pumpkin puree (1 1⁄2 cups)
1/2 cup whole milk (I used egg nog!)
1/4 cup molasses
1 1/4 cups confectioners’ sugar
2 tablespoons fresh lemon juice
Heat oven to 350° F. Butter and flour a 12-cup Bundt pan.
In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
Using an electric mixer, beat the butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time. Beat in the pumpkin puree, milk, and molasses (the mixture may appear curdled). Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not overmix).
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
In a bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cake. Let set before serving.
There you have it!
What pumpkin recipe of yours has your vote of confidence?