Haven't posted for a couple days. The transition from blazing summer to fall ( and this year's so far has been a much cooler and wetter fall) always kind of takes it out of us here. Forces us to slow down a bit even though there's tons to do.
Today I took the day to bake. Pumpkin donuts completely from scratch down to the growing and the roasting of the pumpkins.
I roasted these 2 sugar pie pumpkins (Cut in half, scoop the seeds and the stringy guts out, rinse and save the seeds to roast or to dry so you can plant in the spring and you will have plenty to share with others if you want), and pureed them down.
It took 2 cups of water total for 2 pumpkins. It's not going to be as thick as the canned ones from the store but it will still be pretty thick.
Using home made pumpkin puree is a smidge different than using commercially canned pumpkin. Commercially canned pumpkin actually isn't pumpkins.
They typically use several varieties of winter squashes like butternut and Hubbard. Libby's has even developed its own type of squash for their pumpkin puree. They're all in the same family though so it's doesn't really matter.
Then used some of it to make these amazing pumpkins.
After I pureed, I took out 1 1/2 cups of the puree and froze the rest.
To that I added 1/2 cup butter melted
3 eggs
1 cup sugar
1 3/4 cup flour
1 tbsp. pumpkin pie spice mix ( cinnamon, nutmeg, clove, allspice, & ginger. Measure with your heart on the ratios, I like my stuff with more clove, you may not)
1 1/2 tsp salt
1 1/2 tsp baking powder
2 tsp vanilla (or maple)
Mix butter, eggs, spice mix and sugar. Add everything else and mix well.
Oil your muffin or donut pan really well.
Drop 2 or so spoonful's of batter into each well. ( If you're using mini muffin pans, may not need that much)
Bake at 350 for 35ish minutes? I actually totally forgot to time mine, I just checked on them every 10 or so minutes and when they were golden on the edges and tops and didn't feel overly squishy, I pulled them out 🤣
Made the glaze with powdered sugar and some califa farms almond pumpkin creamer. This one has no sweetener in it so it works well. And a splash of maple extract. You want it thin enough to drizzle.
Now for the sproutling picture.
This is a classic case of vivipary. Vivipary is a phenomenon that happens when the conditions are just right for the seeds inside fruits to leave dormancy and start to sprout. Its totally natural, not harmful to anything and not a case of GMO. I actually love when this happens because to me this means the seeds are strong and healthy.
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