Tag Archives: PUMPKIN

Kitchen Diary

PUMPKIN BANANA SPICE MUFFINS

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I’m on a muffin roll at the moment, they are so quick and easy to make and I made these for my daughter to take on their ski trip this week.

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Ingredients

  • 3 cups self raising flour
  • 2 cups sugar
  • 1 jar of home canned pumpkin or cooked and cooled mashed pumpkin
  • 2 – 3 bananas
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 1 teaspoon ginger
  • 5 tablespoons olive oil
  • 1 1/2 – 2 cups cold water

Once again these are so easy. Just mix the dry ingredients, add the wet and the pumpkin and banana and mix until combined.

Bake in a moderate oven (180 degrees) for approximately 20 mins.

ENJOY!!!

PS. I used home canned pumpkin from last season, and I have never seen canned pumpkin in the supermarket here in Australia. With this pumpkin you just need to remember to drain off the liquid.

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PPS. These muffins would be great iced with cream cheese icing. I didn’t do this because they had to travel about 7 hours .

 

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CANNING

CANNING PUMPKIN

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Our pumpkins are starting to go “off” so thought I’d better get into canning them.

I have already done some with onion, bacon and chicken stock for a quick and easy pumpkin soup, but this lot I am doing just plain.  I have a great pumpkin roll with cream cheese recipe that I use the plain pumpkin for.  Will post that later…

Here’s how I can pumpkin.

First I grab a nice big pumpkin (my options are small due to pumpkins going off).  Preheat your preserving jars – I do this by filling with hot water.

The pumpkin
The pumpkin

Then I grab a sharp knife and cut it up into cubes (or any other interesting shape that comes).

Pumpkin ready to can
Pumpkin ready to can

Fill your jars with the pumpkin and top up with boiling water.  At this stage I wiggle the handle end of a wooden spoon in the jar to release the air bubbles.  I then place the lid and clips on.

In jars ready to go
Jars ready to go

Then I place the jars in the canner (I have already put the required amount of boiling water in the canner).

Jars in the canner
Jars in the canner

Then can as per usual method.

Canner on the stove
Canner on the stove

I take the jars I use to be about a quart so I put my pumpkin on for 90 minutes.

The finished product
The finished product

Take the clips of the jars and store. (I leave mine overnight and then remove the clips)

PS: I use Fowlers preserving bottles and screw top jars.  I like the Fowlers bottles because I have heaps and it was a bit too expensive to buy mason jars.

PPS: I don’t precook my pumpkin, it goes in the jars raw.