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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

Tahini sauce

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

and cool.

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.

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