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and I'm looking for a recipe that calls for it to make muffins. All the ones I've found so far used the canned type which is much thicker than the stuff I have.
 

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I use the homemade stuff in place of canned pumpkin all the time, and I've never had a problem. If you're worried about the batter being too runny you could always decrease the amount of liquid the recipe calls for or increase the dry stuff a bit.
 

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You can also drain some of the liquid from the fresh stuff, by putting it in some cheese cloth over a bowl. It'll lose some of it's water and get thicker.

I'd personally then freeze the water and use it in soups / stews for extra flavor, color and nutrients.
 

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I just carved my pumpkin and I was wondering.... do I just use the "guts" that is mixed in with the seeds? Can I use that to make muffins if I pick the seeds themselves out?

OH never mind I just found it. I have to cook the pumpkin and scrape out the flesh and use that.
 
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