Primetime for Pumpkins
Food Columnist Karen Anderson has both a sweet pumpkin treat and an exotic
savoury way to enjoy pumpkins this harvest season. Check Karen's blog to find a list
of Alberta pumpkin patches to explore and be sure to visit before frost for optimal
photo ops and fun with the family.
Karen's Primetime for Pumpkin Muffins
Notes to the Cook
Mini versions of these muffins make excellent snacks for school lunch boxes.
3 c. all-purpose flour
1 c. organic cane sugar
4 t. baking powder
1 t. salt
1 t. cinnamon
½ t. mace
¼ t. cloves
1 c. skim milk
1 c. canned pumpkin or fresh Alberta pumpkin (see directions for making pie filling
from scratch on Karen's blog link above)
½ c. butter, melted
2 eggs, beaten
½ c. dried cranberries
½ c. toasted pumpkin seeds
½ c. brown sugar
Preheat the oven to 400°F.
Sift the flour, sugar, baking powder, salt and spices into a large bowl and make a
well in the center of these dry ingredients.
Mix the milk, pumpkin, melted butter, beaten eggs, cranberries and pumpkin seeds
in another bowl and once uniformly blended pour them into the well you created in
the dry ingredients.
Stir the wet and dry ingredients to combine them using as few strokes as possible
(overworking causes tough muffins).
Fill muffin papers or tins two-thirds full and sprinkle the tops with brown sugar.
Bake at 400°F for 20 minutes or until golden brown.
Cool on a wire rack.
Makes 2 dozen large or 24 small muffins.
Warm Pumpkin And Chickpea Salad with Tahini
From Samuel and Samantha Clark's Casa Moro - The second cookbook (Ebury Press,
1 kg pumpkin (or squash) peeled, seeded and cut into cubes
1 clove garlic, crushed
½ t. ground allspice
2 T. olive oil
1 can cooked chickpeas, drained
½ small red onion, finely chopped
4 T. cilantro, roughly chopped
Sea salt and black pepper to taste
1 clove garlic, crushed to a paste with salt
3-½ T lemon juice
3 T Tahini paste
2 T water, to taste
2 T. olive oil
Preheat oven to 425°F
Toss the pumpkin with the garlic, allspice, olive oil and some salt and pepper.
Place on a tray in the oven for about 15 - 25 minutes or until soft and then remove
While the pumpkin is cooking, make the tahini sauce.
Mix the crushed garlic with the lemon juice and add the tahini.
Add the water and olive oil alternatively in small bits checking for a nice consistency
and a balance between the nuttiness of the tahini and the tartness of the lemon.
Assemble the salad but placing the pumpkin, chickpeas, onion and cilantro in a bowl
and pouring the tahini sauce over it. Toss and season with salt and pepper.