Recipes › Giant Pumpkin (Squash) › Giant Pumpkin Muffins
Giant Pumpkin Muffins
Moist, generously spiced muffins made from the surprisingly useful flesh of giant Atlantic pumpkins. While grown for competition, giant pumpkins are edible and produce copious amounts of purée. These muffins are a delicious way to use up the harvest without wasting a single pound.
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Ingredients
- 1 cup giant pumpkin purée, well-drained after steaming or roastingAny pumpkin or squash purée works
- 1¾ cups all-purpose flour
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup buttermilkRegular milk plus 1 tsp vinegar
- 1½ tsp baking powder
- ½ tsp baking soda
- 1½ tsp pumpkin pie spice
- ½ tsp salt
- 1 tsp vanilla extract
- 2 tbsp turbinado sugar, for topping (optional)
Contains: cereals gluten, eggs, milk.
Method
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease well.About 3 min
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.About 2 min
- In another bowl, whisk together pumpkin purée, eggs, oil, buttermilk, and vanilla until smooth.About 2 min
- Fold wet into dry until just combined. Divide batter evenly among muffin cups. Sprinkle turbinado sugar on top.About 3 min
- Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes before transferring to a wire rack.About 22 min
Tips
- Giant pumpkin flesh is more watery than pie pumpkin — drain well in a strainer for 30 minutes
- Add extra spice to compensate for the milder flavor of giant pumpkin varieties
- Batter keeps refrigerated overnight if you want fresh-baked morning muffins
Ring the changes
- Fold in 1/2 cup chopped walnuts or dried cranberries
- Top with a cream cheese frosting for a dessert version
Keeping it
Keep in an airtight container at room temperature for 3 days, or refrigerate for 5 days. Freeze for up to 2 months.
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