Seems a shame to throw out a perfectly good pumpkin. The kids in primary got to actually carve a pumpkin, cleaning out the seeds, and separating the slim from the seeds... roast the seeds and try eating them. But then.. what do you do with the pumpkin after halloween.
Donna takes it... chops it all up.. roasts it in the oven for 1 hour.....
And purees it in the food process and gets about 5 cups of lovely pumpkin puree.
Pumpkin Chocolate Chip Muffins
(recipe from Dianna Berry)
2 cups sugar
1 cup veggie oil
2 cups puree pumpkin
3 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp salt
2 cup choco chips
In large mixing bowl, beat eggs, sugar, pumpkin and oil.
Combine flour, baking powder, baking soda, cinnamon and salt in separate bowl.
Add to pumpkin mixture, also adding chocolate chips.
FOLD ingredients together (thanks Chantal) until just mixed.
Fill muffin tins 3/4 full and bake in a 400 degree oven for 16-20 minutes.
Cool in pan for 10 minutes.
Makes 24-26 muffins. You can cut this recipe in half, no problem.. but why bother!