Lauren Gemmell

Food, Fitness, and Technology

Tag: autumn (Page 2 of 2)

Brown Butter Pumpkin Muffins

With the last of my pumpkin I decided to make muffins, as although I love muffins I only have one blog post on them, the eponymous Coffee Muffin Recipe post.

Pumpkin Muffins

Recently I have been hearing about the US canned pumpkin shortage but American’s don’t know how easy they’ve got it – I can’t find canned pumpkin anywhere! This makes it more difficult to follow the dozens of Pumpkin recipes out there on the interwebs, so I have had to adapt this Pumpkin Muffin Recipe from Smitten Kitchen.

The brown butter adaption is something that has been running about in the back of head for some time, I loved the idea of a nuttier buttery taste. This recipe like most muffin recipes use oil instead of butter, but I figured that substituting melted butter would work just the same.

The links in the recipe below, take you to subsequent pages of this post that explain how to make each ingredient from scratch.

Brown Butter Pumpkin Muffins

~ makes 12.

Preheat the oven to 180oC or 350oF. Line a tin with muffin cups, or in my case fairy cake liners.

Add the pumpkin, brown butter, spices, sugar, baking soda and salt (if using), from reading the recipe Smitten Kitchen suggests mixing with a whisk as makes it much harder to over mix.

pumpkin batter mixed with a whisk

In another bowl mix the flour and the baking powder. Whisk the flour mixture into the pumpkin batter, until mixed through.

Pour the mixture into the liners making sure each one is around 3/4 full, although I had some extra batter left at the end so I just topped them all up.

Sprinkle on top of each muffin the cinnamon sugar.

Pumpkin batter in cases

Pop the tray into the oven for around 25 to 30 minutes, until they are golden and puffed up. Leave them to cool in the pan for 5 minutes and then allow them to cool further on a wire rack.

When the muffins were ready I was astounded by the wonderful orange colour, so vivid but so natural. It was a beautiful moist muffin, and the spices were just perfect.

Cut open Pumpkin Muffin

I am not sure if on top of the different spices and the pumpkin I could really taste the brown butter in the final muffin, but I could definitely smell it when they were cooking!

This is definitely our favourite muffin recipe in a while, definitely a keeper.

Pumpkin Muffins on FoodistaPumpkin Muffins

Curried Pumpkin Seeds

I have been really impressed with the amount of eating you get in a pumpkin, there is hardly any wastage. The pumpkin seeds may actually be my favourite part.

curried pumpkin seeds

Curried pumpkin seeds can make a really quick and light snack, perfect instead of a bag of crisps or bag of minstrels while watching Xfactor on a Saturday night!

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Pumpkin Risotto

Getting a pumpkin in the UK isn’t as easy as you might imagine. The only variety I saw in Tesco was of the carving variety, and I am guessing that not quite the same as baby bear, crown prince or delicata.

More like pumpkin-grown-for-size-and-not-taste. The last thing I wanted to do was waste my one organic pumpkin.

pumpkin risotto

Over the past few weeks I have heard a lot about different pumpkin recipes like pumpkin brownies and pumpkin cupcakes.

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Pomegranate and Beetroot Salad

Pomegranates always make me think of nights when it is pitch black outside, the fire is on, and I’m sitting in the living room with my mum and sister watching ER. My mum would sit with a pomegranate and divide it up passing over chunks of the bejewelled fruit to each of us.

Seeing pomegranates in stores always provokes that memory but it has been years since I’ve actually bought one, yesterday I finally took the plunge and bought two.


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Slow Cooked Lentil and Vegetable Curry

Getting up early isn’t one of my strong points, so you know I must be excited about a new recipe when I jump out of bed to get it started. (I have only done this once before, for my ill-fated bba bagels.)

Cooking before work is a strange experience, I always end up in the twinned positions of being rather smug that I have been so productive but also cutting it very very fine for my first meeting of the day. With slow cooking however you have little choice, if you want a slow cooked meal ready for coming home to – you have to make sacrifices.


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Slow Cooked Pork Chops with Apple

Slow Cooking is back! After a few months in the back of the cupboard it is time for my slow cooker’s place back on the countertop once more. I only bought my slow-cooker towards the end of spring so I am still getting used to this new method of cooking.


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What to do with a Kohlrabi

It only took one Kohlrabi to turn me into a Kohlrabi fan, but one year on I finally have my second Kohlrabi.


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