Our room smells like a bakery after today's cooking projects. We began with using our pumpkin seeds. We split them in half and sprayed both batches with olive oil. Then we sprinkled one with cinnamon sugar and the other with Creole seasoning. A quick roasting in a 425 degree oven finished them.
Next we turned our attention to making muffins. I bought the Kroger brand of bran muffin mix and we added the requisite 1 cup of water. Since I was short on time last night I used canned pumpkin rather than cut and cook my pie pumpkin from the pumpkin patch. We added 1 cup of the pumpkin. Monday's carving gave the children a chance to examine pumpkin in its raw stage so they were surprised at the darkened, soft texture of cooked pumpkin.
Pumpkin muffins are fine on their own but why not add a little fun? I pulled out ginger, cloves , cinnamon and nutmeg to liven up our muffins. A teaspoon of the cinnamon, and 1/8 teaspoon of the cloves and ginger were plenty. I use real nutmegs and a fine grater and had the children do the same. We topped off our batter with 1/4cup of sugar and poured it into the muffin tin. I baked them for 23 minutes at 250 degrees and cooled them before bagging them up. Tomorrow we will taste all our creations plus several varieties of apples. You might want to pack your child a light lunch!
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