Pumpkin Muffins and Pumpkin Marmalade

Last weekend, Vince and I went to Sunnyvale, California to visit our dear friends Rob and Crystal. To thank them for being such good hosts to us all weekend, I brought them some homemade pumpkin muffins and pumpkin marmalade. Both turned out really good and we were munching on them all weekend.

Pumpkin Muffins

adapted from Alton Brown

Ingredients:
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups pumpkin puree
1 cup pecans

1/4 cup sugar in the raw

Directions:
Preheat the oven to 325 degrees F.
Line a muffin baking pan with 18 muffin tins and spray with cooking spray.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into muffin pan. Sprinkle sugar and pecans on top.
Bake for 30minutes. At this point a knife inserted into the middle of the muffins should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely.

Pumpkin Marmalade

from Better Homes and Gardens

Ingredients:
2 cups cooked fresh pumpkin puree or one 15-oz. can pumpkin
1 cup orange marmalade
1 tsp. grated fresh ginger
2 Tbsp. lemon juice

Directions:

In a medium saucepan combine cooked fresh pumpkin puree, marmalade, and ginger. Bring to boiling. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Stir in lemon juice. Transfer to a serving bowl. Cover and cool. Serve as a spread with cheese and bread. Makes about 3 cups or 24 (2-tablespoon) servings. Spread will keep in the refrigerator up to 1 week. Makes about 3 cups spread (24, 2 tablespoon servings)

Posted By: Julia