Fall is just around the corner and the grocery stores are already stocking the floors with giant carboard bins full of pumpkins. Karen Blakeslee, M.S., is the coordinator of the Rapid Resource Center at KSU. She publishes the You Asked It monthly newsletter to answer questions regarding food preparation, safety, and cooking and kitchen skills. The following is an excerpt from the September 2015 article talking about pumpkin preservation at home.
‘Pumpkins offer far more than a door-stop at Halloween. Think safety when planning to preserve pumpkins. Pumpkin is a low acid vegetable and requires special attention to preparation and processing. Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. In 1989, the USDA’s Extension Service first published the Complete Guide to Home Canning that remains the basis of Extension recommendations today. The only directions for canning pumpkin and winter squash are for cubed flesh. In fact, the directions for preparing the product include the statement, “Caution: Do not mash or puree.” The best way to preserve mashed pumpkin or winter squash is freezing.’
I love this time of year, as pumpkin spice everything is a hot ticket item. I love making pumpkin goodies to share with friends and family. I found this great recipe for Whole Wheat Sticky Bun Pumpkin Muffins I thought I’d share with you just in time for Fall. Enjoy!
1/2 cup unsalted butter, melted
1/2 cup light brown sugar, packed
2 Tbsp. light corn syrup
1 1/2 cup toasted pecans, coarsely chopped
2 cups White Whole Wheat Flour
1 1/2 cups White Flour
3/4 cup granulated sugar
1 tsp. baking soda
1 Tbsp. pumpkin pie spice
1/2 tsp. salt
1 can (15-oz) pumpkin puree
1/2 cup canola oil
3 large eggs
1/2 cup buttermilk
2 tsp. vanilla extract
- Mix the melted butter, brown sugar and corn syrup together in a small bowl. Spoon a teaspoonful of the brown sugar mixture into 24 muffin cups (two 12-cup muffin pans) that have been sprayed with non-stick cooking spray. Sprinkle a tablespoon of pecans on top of the caramel in each cup. Set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, pumpkin pie spice and salt until well mixed. Set aside.
- In a medium-size bowl, whisk together the pumpkin, canola oil, eggs, buttermilk and vanilla. Make a well in the middle of the dry ingredients and pour the pumpkin mixture into the center. Stir until just combined. Divide the batter evenly among the muffin pans, covering the caramel topping and filling each cup most of the way full.
- Bake the muffins in a 350°F oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. I recommend placing a cookie sheet or a piece of aluminum foil on the rack below the lowest pan to catch any of the topping that may overflow in the oven – it tends to bubble up a bit as the muffins bake. Remove the muffins from the oven and immediately invert each pan over a cookie sheet or large serving platter. Scoop any of the remaining topping onto the muffins. Cool for five minutes and serve.
- These muffins taste best while they’re warm and the topping is gooey, but they’re also great at room temperature and keep well in an airtight container for up to three days.
Recipe provided by Hodgson Mill, a member of the Home Baking Association