For Thanksgiving this year, I want to make something that I haven’t made before and is easy to put together. So I made this Pumpkin Cake ! I kept it light by using vegetable oil in the batter and just a small amount of butter in the frosting. I figured everyone might be running out of stomach space after a hearty turkey meal ! The maple walnuts are optional, but they are REALLY good and make the cake a lot more flavourful ! My daughter is usually my taste tester, but this time I got my mom to try it …..and she ate 2 big pieces of it, I guess that means it’s approved ! Happy Thanksgiving !
Pumpkin is very nutritious and healthy. It is a good source of vitamin A, vitamin C, potassium and fibre. And best of all, it is low in calories ! So….I have an excuse to add more chocolate chips in this recipe ! Wow ! My kitchen smells so good today with these delicious muffins…..
Makes about 12-14 muffins
1+1/2 cup cake and pastry flour
1+1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch of nutmeg
pinch of cloves
1/4 teaspoon salt
1/2 cup + 2 tablespoons brown sugar
1/2 cup unsalted butter, melted
1/2 cup milk
1 teaspoon pure vanilla extract
8 oz pumpkin puree,preferably homemade
1/2 cup semi-sweet chocolate chips
Preheat oven to 350ºF
Sift together flour, baking powder, baking soda, salt and the four spices Mix in brown sugar
Add eggs, vanilla, milk, butter and pumpkin, mix until just blended
Add chocolate chips
Spoon into muffin tins lined with slightly greased paper muffin cups
There are so many recipes you can do with pumpkins, sweet or savory. They are not only for carving and making jack-o’-lantern ! Freshly made pumpkin puree tastes much better than canned and it costs less. Use it to make your muffins, pies, cheesecakes, soup, etc. You can also save the seeds and roast them with olive oil and salt for a healthy treat !
Makes about 2-3 cups puree
Two medium-sized pumpkins
Preheat oven to 375ºF
Wash pumpkins, cut stems off, scrape out seeds and fibre
Cut pumpkins into large pieces
Bake on baking sheets lined with parchment paper for about 45 minutes until fork-tender
Remove skin, puree with blender
It can be stored in the fridge for up to one week.