It is pumpkin and squash season. Here is a quick and tasty treat using the harvest of the season!
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 100 g/3.5 oz pumpkin, kabocha squash or butternut squash (fresh recommended), skinned, cooked and mashed, otherwise, canned pumpkin is fine
• 120 g/ 1 cup unbleached, all-purpose flour
• 1 tsp baking powder
• 3½ Tbsp unsalted butter, at room temperature and soft,
• 100 g/ ½ cup granulated sugar
• splash of salt
• 1 large egg, beaten
• ¼ cup milk (have ready, but may not use at all)
• 40 g/ 1/3 cup pecans, walnuts and or dried fruits, coarsely chopped, plus 6 pieces to garnish on top (I used candied pecans in and on top)
 To make peeling easier and faster, it is best to cook pumpkin/squash first, by steaming or boiling in a pot, baking in oven, or best to microwave. When cooked, outer skin gets soft and by pulling, it simply comes off. Because the skin can be quite tough, very carefully, cut pumpkin/squash in half, scrape all seeds out, place it on a pie dish, cut side down, microwave at high, a few minutes at a time (depending on size, it will take longer) until soft and cooked. Cool until it can safely be handled.
• cupcake/muffin baking pan for 6, and 6 cupcake/muffin paper molds
• baking sheet
◊ Position a rack in the middle of the oven and preheat to 190°C / 375°F.
◊ Whisk together flour and baking powder and sift a couple of times.
◊ Beat butter, sugar, and salt, until creamy. Add egg and continue to beat until well combined.
◊ Add mashed pumpkin/squash, cut nuts and/or dried fruits, and using silicone spatula, incorporate just enough.
◊ Add and fold flour mixture into 3 batches. I did not need to use milk, but if you find the batter thicker than consistency of a dough, add milk, Tbsp at a time, until thick dough consistency is achieved.
◊ Using two spoon method (pick dough with one and push down with the other), divide dough into the 6 cupcake/muffin paper molds. Place a piece of nut or dried fruit on the center top and give it a light tap. Place the cupcake/muffin pan on a baking sheet and place them in the oven. Bake for 25 ~ 30 minutes or until toothpick poked in comes out dry. Transfer the muffins to a cooling rack and cool completely.
~ Bon Appétit! ~
So, what’s cooking in your kitchen?