|Pumpkin Streusel Muffins|
A warm, spicy, pumpkiny aroma fills the house this morning!
I've been working really hard at using up leftovers lately. I believe it's part of being a steward over the food that the Lord provides for us. A few days back I made a recipe that called for a half-cup of canned pumpkin. When I was finished, I had a good cup of it leftover, so I put it in a bowl in the fridge. This morning I finally figured out what to do with it!
First of all, I made a batch of Pumpkin-Streusel Muffins. They have been a fall, family favorite for a few years now, and I actually had a package of fat-free cream cheese on hand to make them with!
PUMPKIN STREUSEL MUFFINS
1 3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup milk
1/2 cup cooked or canned pumpkin
1/3 cup vegetable oil
1 package (3 ounces) cream cheese cut into 12 cubes
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
1 tablespoon cold butter or margarine
In a bowl, combine the first six ingredients. In another bowl, beat the egg; add milk, pumpkin and oil. Stir into dry ingredients just until moistened. Fill 12 greased or paper-lined muffin cups half full. Place a cream cheese cube in the center of each. Top with remaining batter. For streusel, combine brown sugar, pecans and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 400 degrees for 18-22 minutes or until muffins test done. Cool for 5 minutes before removing from pan to wire rack. Yield: 1 dozen.
The next thing I did was...I finally got around to trying Jill Cooper's Pumpkin Pancakes (from Living On A Dime) and they are delicious!
2 cups flour
2 Tbsp. brown sugar, packed
1 Tbsp. baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1/2 cup pumpkin
1 large egg
2 Tbsp. vegetable oil
1 cup milk
1/2 cup nuts, chopped (optional)
Combine ingredients. Stir just until moistened; batter may be lumpy. Heat griddle or skillet over medium heat. Brush lightly with vegetable oil. Pour 1/4 cup batter onto hot griddle. Cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes.
There will be plenty of leftover muffins and pancakes to package, freeze, and reheat. On frosty autumn mornings the muffins will be served with cups of steaming hot tea, and the pancakes will be reheated and served with light butter or sprinkled with powdered sugar.
Both of these recipes are a great way to use up leftover canned pumpkin. What do you do, or have you done, with leftover canned pumpkin at your house? If you don't mind me sharing your recipes in a future issue of HEARTH AND HOME, please, e-mail them to me at: email@example.com or send them to on Facebook (Rebecca Brown Knox). Be sure and put LEFTOVER PUMPKIN on the subject line so I don't overlook your e-mail! Thank you!