Category: Make Ahead

Pumpkin Walnut Muffins

VisitPhilly.com’s Philly Homegrown section recently posted fall recipes from local eateries in Philadelphia. All of them sounded amazing and I hope to try them all in the coming weeks, but my pumpkin obsession took priority. Metropolitan Bakery’s Pumpkin Walnut Muffins were calling me. I’ve adjusted the recipe a bit, but the general idea is still very much there.

Pumpkin Walnut Muffins

The recipe made two dozen large muffins, or 4 dozen cupcake-sized muffins. Your friends and coworkers will like you a whole lot after you make this recipe!


Ingredients:

  • 4 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 1/4 teaspoons baking powder
  • 2 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 2 cups granulated sugar
  • 2 cups lightly packed brown sugar
  • 10 tablespoons unsalted butter
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups pumpkin puree, canned
  • 3/4 cup milk
  • 2 cups chopped walnuts

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Moroccan Butternut Squash Soup

I love pumpkin… the word “obsessed” has been used many times to describe my affinity for this delicious gourd. Sadly, I had to choose a rather seasonal (unless its from a can) product, so I’ve really been trying to get my fix of pumpkin over the past few months. A good substitute for pumpkin in most dishes is butternut squash, which is a little easier to come by. Tonight for dinner, I decided to try to make a Moroccan Butternut Squash (or you can use pumpkin) soup. As with most of my base recipes, I went to myrecipes.com to see where to start. I tend to switch the recipes based on what I happen to have in my house already.

Ingredients:

  • 3 1/2 cups cubed peeled fresh pumpkin or butternut squash
  • 2 cups organic vegetable broth (I had chicken broth on hand)
  • 1 3/4 cups diced yellow onion (I used two medium sized onions)
  • 1 cup water
  • 1 teaspoon Ras el Hanout (this is a mixture of a bunch of other spices that I mixed together, I’ll add that recipe below)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground coriander
  • 1/2 cup whole milk (I had heavy cream, so I changed it to a little more than a splash)
  • 1 tablespoon butter

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