The squash puree level in our apartment this time of year is prolific. Squash and pumpkins sit roasted or waiting to roast on every available inch of counter space and fill endless jars after they are pureed. From the puree, we make muffins, soups, cookies, breads, lasagnas, pies, little beds to place chickens or fish on, jars of fresh baby food to give away to our tiniest friends, and on and on from the bounty.
Now that the economy is in such a dire state, buying foods that are in season and, in particular, those that you find at your local farmers market is becoming crucial. It is an easy way to save money while investing in your neighborhood and your local farmers and eating crazy delicious food at the same time.
Just ask my daughter, a girl who would no more eat straight up squash puree than fresh worms. Bake it into a muffin, though, and there she is…eating something that we would buy at the fancy grocery for over a dollar a pop and sucking down vitamins A, C, K, and B6, too.
Pepita-Studded Squash Muffins
*2 c. unbleached all-purpose flour
*1 1/3 c. whole wheat pastry flour
*1 T. baking powder
*1 t. baking soda
*1 1/2 t. salt
*3 T. ground cinnamon
*1 T. ground nutmeg
*1/2 t. cloves
*a couple of pinches of ground black pepper
*1 1/4 c. veggie oil
*1/4 c (4 T.) of butter, melted
*2 c. sugar
*2 1/2 c. squash puree
*1 t. vanilla
*6 eggs
*1/2 c.-1 c. raw pumpkin seeds (a.k.a pepitas)
Preheat your oven to 325 degrees F.
Have your yummy line 24 muffin cups with papers. We like to say to whom each muffin will eventually go.
In a large bowl, whisk together the flours, the baking soda and powder, salt, and the spices.
In an even larger bowl, mix together the puree, the sugar, vanilla, oil and butter. Then add the eggs, one at a time, stirring well after each addition.
Now fold in 1/4 of the dry ingredients into the wet ones at a time. Use a light hand here. The batter should be sort of smooth but not overmixed.
Fill each muffin cup 3/4 full. Sprinkle with the pumpkin seeds. Bake for about 35 minutes or till the middle top of the muffin springs back when you push it with your finger. Cool 5 minutes and then turn the muffins out onto a cooling rack.
