Tag Archives: pumpkins

Pumpkin Chocolate Chip Muffins

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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
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 8 oz pumpkin puree,preferably homemade
  • 1/2 cup semi-sweet chocolate chips
  1. Preheat oven to 350ºF
  2. Sift together flour, baking powder, baking soda, salt and the four spices Mix in brown sugar
  3. Add eggs, vanilla, milk, butter and pumpkin, mix until just blended
  4. Add chocolate chips
  5. Spoon into muffin tins lined with slightly greased paper muffin cups
  6. Bake for about 20 minutes
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Pumpkin Tart

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It’s Thanksgiving tomorrow. My daughter drew a picture and wrote a list at school about what she is thankful for. She made a long list, but the one I like the most was “I am thankful for my hilarious brother!” For myself, I am most thankful for having two lovely kids….they make me laugh, cry….they give me the energy to keep going but they also burn me out……Hope everyone have a good Thanksgiving!
This is actually my first time making pumpkin pie.  I wasn’t sure how it would turn out.  So I decided to make a mini version to experiment.  And I have some tart shells left in the freezer, so it’s a perfect time to use them up! I prefer a sweeter and milder taste, so I didn’t use too much spices.  But you can adjust the amount to your own taste.

Makes about 24 tarts

  • 1+1/2 cup pumpkin puree, preferably homemade (420 g)
  • 2 eggs
  • 3/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • pinch of nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 3/4 cup whipping cream
  • 1 teaspoon pure vanilla extract
  • 24 store-bought small tart shells
  1. Preheat oven to 350ºF
  2. Whisk pumpkin and eggs
  3. Add brown sugar, spices, salt and cornstarch, mix until blended
  4. Add whipping cream and vanilla, mix well
  5. Pour into tart shells and bake for about 25 – 30 minutes 
  6. Top with whipped cream when cooled

Homemade Pumpkin Puree

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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
  1. Preheat oven to 375ºF
  2. Wash pumpkins, cut stems off, scrape out seeds and fibre
  3. Cut pumpkins into large pieces
  4. Bake on baking sheets lined with parchment paper for about 45 minutes until fork-tender
  5. Remove skin, puree with blender

It can be stored in the fridge for up to one week.