Brown Butter Pumpkin Muffins
Canned Pumpkin Substitute
Instead of canned pumpkin, why not try making your own? This is good if you live outside the US and have access to pumpkins (like in the UK) but the supermarkets just don’t sell the canned stuff, that are used in so many pumpkin recipes.
Canned Pumpkin Substitute
~ makes around one cup. (enough for Brown Butter Pumpkin Muffins recipe).
Use half a pumpkin around 500 grams.
Slice into quarters, and roast in an oven at 180oC for 35 minutes.
After roasting leave to cool for a couple of minutes, then spoon the pumpkin away from the skin and place in a bowl. Once you have removed all the pumpkin, you will need to puree it using a hand mixer (or you can do it by hand but it will take longer).
Mine was still quite solid and not very liquidy, but if yours is you should place the puree in a sieve and let the water run out over a couple of hours in the fridge. 1 cup of this should replace 1 cup of canned pumpkin.
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November 2nd, 2009 at 12:01 am
Love your muffins!
I always use home-made pumpkin puree instead of canned one just for how easy it is to come up with! and it sounds more healthful!
hv never tried brown butter, maybe time to kick start now!
November 2nd, 2009 at 1:52 pm
These sound wonderful! I have two pumpkins at home, I need to use them for something. Maybe muffins!
November 23rd, 2009 at 6:34 pm
Great recipe I will have to try this in my kitchen.
November 23rd, 2009 at 8:27 pm
[...] of recipes for Cranberry muffins, but I wanted mine to be full of the same sort of spices as the Brown Butter Pumpkin Muffins from last time. I found this recipe for Nicely Spicy Cranberry-Pear Muffins with Crystallized [...]