Buzz
While carving pumpkins this week, hoping they survive until Halloween without rotting or being devoured by squirrels, you’ve likely been scooping out pumpkin guts and saving seeds for crunchy autumn treats. Don’t discard the leftover pulp—turn it into something delicious.
Since my family isn’t fond of pumpkin pie during Thanksgiving (thanks to our aversion to nutmeg and the fact that canned pumpkin isn’t genuine), I’ve begun pureeing our Halloween pumpkin scraps. I freeze some and use the rest to bake pumpkin bread or muffins. Here are some of the recipes I’ve loved over years of hosting carving gatherings.
How to prepare homemade pumpkin puree
There are numerous methods to prepare a pumpkin. While the Food Network recipe suggests using a whole pumpkin, likely yielding a delicious puree, our focus is on utilizing the remnants from your jack-o'-lantern.
Start by ensuring you only have pumpkin pulp, free from any rind or seeds. After my carvers scoop everything out and hand me large bowls of it, I usually sort through it manually. (If you know a less messy method, please share—it’s quite a task.) I save the seeds and remove any tough rind. Then, I process the pulp in either my food processor or blender. Both appliances deliver equally smooth results, so use whichever you prefer.
The texture of your puree may differ depending on the pumpkin. Typically, my purees are slightly thinner than the canned version, resembling applesauce in consistency. However, you can blot the pulp with paper or cloth towels before blending if you prefer a thicker puree.
Pumpkin pulp bread (and muffins)
While you can experiment with adapting your favorite pumpkin bread recipe by substituting your homemade puree, here’s a tried-and-true recipe I use for both bread and muffins.
This recipe yields two loaves or two dozen muffins. You can easily halve the ingredients if desired, but keep in mind that pumpkin bread freezes exceptionally well.
Ingredients:
2 cups flour (whole wheat or all-purpose; I frequently use a mix of both)
½ tsp salt
1 tsp baking soda
½ tsp baking powder
¾ cups (1.5 sticks) unsalted butter, softened
2 cups granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups pumpkin puree
Optional additions:
Up to 1 cup semi-sweet chocolate chips, mixed in during the flour stage. (Be sure to coat the chips in flour to prevent them from sinking during baking.)
Spices. My family prefers no spices, but you can include up to one teaspoon each of nutmeg, cinnamon, and/or cloves in any combination, as long as it doesn’t overwhelm those who enjoy “pumpkin spice.”
Instructions
Preheat your oven to 325°F.
For bread: Prepare 2 loaf pans (8x4 inches) by greasing and flouring them.
For muffins: Line your muffin tins with liners.
In a mixing bowl, whisk together all dry ingredients (and chocolate chips if included).
Using a stand mixer or a separate bowl, cream the butter and sugar on medium speed until light and fluffy. You can use an electric mixer or mix by hand.
Add eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Mix in the pumpkin puree. The batter will appear lumpy.
Gradually add the dry ingredients, mixing on low speed until just combined. Avoid overmixing.
For bread: Distribute the batter evenly between the two loaf pans. For precision, you can weigh the pans. Bake for an hour, then check every 5 minutes. The bread is done when a toothpick or cake tester comes out clean or with a few moist crumbs. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Cutting too soon may cause it to crumble.
For muffins: Fill each muffin cup halfway using a cookie or ice cream scoop. Bake for 15 minutes, then check every 2 minutes. They’re done when a toothpick comes out clean or with a few moist crumbs. Allow them to cool in the tins for 5-10 minutes before moving to a wire rack. Removing the wrappers too early will cause them to stick.
Wait a minute
You might glance at the ingredient list and think, “sugar, flour, butter...this is basically cake!” To that, I’d argue that a muffin is just a cupcake with a healthier reputation. However, if you’re craving a festive fall treat, consider whipping up a quick cream cheese frosting (or call it a “cream cheese spread” if it’s before noon). Combine a stick of butter, a package of cream cheese, a splash of vanilla, a pinch of salt, and enough powdered sugar to make it delightfully sweet without going overboard.
