Wednesday, 19 February 2020

Preparing pumpkin mush for cakes, muffins and pies

I know I posted details of making pumpkin mush a few years ago, here, but decided to again while pumpkin muffins were on my mind: I made a huge batch of them a few days ago, in advance of Valentine's Day. The main thing is to make use of all the pumpkins available in October (in my family we usually get two to carve for Hallowe'en and then cut them up for cooking when the festivities are over). Basically the pumpkins are cut into cubes, after removing the hard outer skin.The cubes are cooked with some water (not too much as they contain a lot of water), lemon zest, and lemon juice.

Drain the fluid when all cubes are fully cooked and softened.


When cool measure into 400-450g bags and freeze.

I usually have about 6 or 7 bags for the freezer, which is enough to last me the whole year, making cakes and muffins and pies for special occasions. For Valentine's Day I made nearly four dozen muffins but forgot to take a picture of the muffins after I iced them. Today there are only 4 left! The muffins are light and delicious, the pumpkin mush makes them moist. The recipe I use for muffins and cake is here. One 450g bag of pumpkin mush will make 2 delicious pies, though I have not posted that recipe YET!

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