1/3 cups (325 ml) all-purpose flour
tsp. (7 ml) baking
tsp. (10 ml) cinnamon
tsp. (2 ml) ground ginger
tsp. (1 ml) salt
cups (300 ml) granulated sugar
cups cooked and cooled pumpkin
cup vegetable oil
grease muffin tin or
place paper muffin cups in muffin tin.
oven to 350F (180C).
a large bowl, whisk flour
with spices, salt, baking powder and soda.
another large bowl, whisk
eggs with sugar, pumpkin puree and oil.
mixtures and stir until
20-22 minutes or until
cake tester comes out clean.
from oven and set aside
to cool for 5 minutes.
from tin and cool on a rack completely.
Tip: You can use prepared
pumpkin pie filling instead of pumpkin puree.
|Did You Know?
origin of pumpkins is not definitively known, although they are thought
to have originated in North America. The oldest evidence,
pumpkin-related seeds dating between 7000 and 5500 B.C., were found in
Since some squash share the same botanical classifications as pumpkins,
the names are frequently used interchangeably. In general, pumpkin
stems are more rigid, prickly, and angular (with an approximate
five-degree angle) than squash stems, which are generally softer, more
rounded, and more flared where joined to the fruit.
Pumpkins generally weigh 9–18 lbs (4–8 kg) with the largest (of the
species C. maxima) capable of reaching a weight of over 75 lbs (34 kg).
The pumpkin varies greatly in shape, ranging from oblate through
oblong. The rind is smooth and usually lightly ribbed. Although
pumpkins are usually orange or yellow, some fruits are dark green, pale
green, orange-yellow, white, red and gray.
Pumpkins are monoecious, having both male and female flowers on the
same plant. The female flower is distinguished by the small ovary at
the base of the petals. These bright and colorful flowers have
extremely short life spans and may only open for as short a time as one
day. The color of pumpkins is derived from the orange pigments abundant
in them. The main nutrients are lutein and both alpha and beta
carotene, the latter of which generates vitamin A in the body.