Monday, November 14, 2011

Pumpkin Fudge/Pumpkin Banana Oat Muffins + the Weekend

Happy Monday! What a fabulous weekend spent in flannel pjs, baking, and relaxing. Enjoy these recipes. I am preparing for Thanksgiving as all these goodies are in the freezer!

Pumpkin Puree
This was the first time I made pumpkin puree. I was very pleased with the outcome. The Magic Bullet (or generic version) works just as well as a food processor, so that is what I used to puree the pumpkin.
1 4-lb. pumpkin (sugar pie pumpkin)
1 cup of water
Large Knife
Food Processor (Magic Bullet)
Roasting Pan

·         Preheat the oven to 350 degrees F.
·         Split the pumpkin in half and seed it.
·         Remove the stringy fibers by scraping the insides with a metal spoon.
·         Place the two halves cut side down in a roasting pan along with 1 c. water.
·         Bake the pumpkin until tender, about 90 minutes.
·         Scoop the flesh out of each pumpkin half.
·         Puree in a food processor/Magic Bullet fitted with a metal chopping blade.
Pumpkin Fudge


¾  cup melted butter
2/3 cup evaporated milk
½  cup canned pumpkin (Or pumpkin puree, see recipe above)
2 tablespoons corn syrup
1 teaspoon pumpkin pie spice
1 (12-ounce) package white chocolate morsels
1 (7-ounce) jar marshmallow crème
1 cup chopped pecans/walnuts, toasted
1 teaspoon vanilla extract

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly for about 12 minutes. Remove pan from heat; stir in remaining ingredients until well blended. Pour on to cookie sheet and spread for desirable thickness. This process needs to be quick, as the fudge sets rapidly. Refrigerate for 2 hours or until completely cool; cut fudge into squares.


Pumpkin Banana Oat Muffins
Servings:  Varies
Preparation Time:  10 min
Cooking Time:  10-12 minutes per pan
Level of Difficulty:  Easy
1 ¼  cup(s) all-purpose flour   
½  cup(s) unpacked brown sugar   
½  tsp table salt   
½  tsp baking soda   
¼  tsp baking powder   
3 tsp canola oil   
1 large egg(s), beaten   
2 large egg white(s), beaten   
2 small banana(s), ripe
½ cup Pumpkin Puree (I made mine from a sugar pumpkin, see recipe above)
1 cup(s) uncooked old fashioned oats   

  • Preheat oven to 350°F. In a large bowl, stir together dry ingredients. Add oil and eggs; mix thoroughly.
  • In a smaller bowl, mash bananas with pumpkin puree. Add bananas, pumpkin puree, and oatmeal to batter.
  • Spray muffin tin with cooking spray. Pour batter into muffin tin and bake until muffins is firm to touch and edges are golden brown, 10 to 12 minutes. Remove from oven and allow cooling in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.
A picture to exemplify our weekend.

1 comment:

  1. Great looking recipes! The fudge especially looks'd you like it?