And I made loaves instead of muffins.
I don't know what it is, but for some reason I'm not crazy about muffins, although I may like the same concoction in loaf form. I have no explanation for this peculiarity.
Now, though I don't like muffins all that much, I do make an exception for pumpkin muffins. I love pumkin. Pumpkin pie. Pumpkin muffins. Pumpkin cheesecake. A good pumpkin ale. You get the pumpkin – err, the point.
So I was looking forward to trying out Dorie's version today.
The only problem? I didn't have any pumpkin in the house. I have two on my front steps, but they're purely Halloween decor and they kind of belong to my kids. So they're way off limits.
I did, however, have plenty of butternut squash. We grew a lot of them this year, so we've got a nice little supply down in the basement, just waiting to be peeled and roasted and made into soup or topped with a bit of butter and salt and pepper, or made into ravioli…or – hey, maybe into muffins!
I didn't think Dorie would mind.
We grew a mini version of the butternut, and I picked out two of the smallest ones to peel and roast.
I also decided that, instead of the sunflower seeds Dorie suggests (which I didn't have anyway), I'd use the squash seeds.
So I set those aside while I chopped up and baked the squash and assembled the rest of the ingredients.
After the squash was cooked through and had cooled a bit I ran it through the food processor and voila – faux pumkin puree.
No one would ever know the difference. Bwahahaha.
I also made a couple other little changes to Dorie's recipe, all due to what I had on hand and what I didn't. I used dark sugar instead of light. And I used (forgive me) a pumkin spice blend because I didn't have any nutmeg to use along with all the other individual spices. I know. It's no excuse. Oh, yes, and I was out of golden raisins so I used the black ones. And I used the pecans, not the walnuts. OH, yes, and I was out of vanilla. So I just left that out. And I thought I had two eggs, but it turned out one of them had cracked in the package. So I used one egg and a little vegetable oil to sub for the other egg. I know. I'm a rebel. I bake on the wild side.
Apart from my wild subbing, the rest of the procedure went without incident.
I combined and mixed and blended and added and scraped….
And I greased pans and divided batter and sprinkled pumpkin – oops, butternut – seeds on top.
And then I baked. Checked progress and rotated and baked a bit longer.
And then they were done.
They cooled. I removed them from their pans. They cooled some more.
And then, after dinner (which also included butternut squash, in case you were interested), it was time to slice and sample.
My opinion? Yum!!
But my opinion pales in comparison to Alex's.
He ate the first thick slice and came back for another one.
I asked if he liked it, and he nodded vehemently and rhapturously crooned "…with the pumpkin seeds…and the raisins…in the brrrrrrrreadddddd!!!!"
I'll assume that meant yes.
Julia and Bill haven't tried any yet. I can predict that Bill will like it and so will Julia but she'll only want a couple of bites. She's like that.
Now, as always, if you want to see who else did what else with this week's recipe, start working your way through the massive blog list on the Tuesdays with Dorie site. Should keep you busy for a few whiles, as my daughter would phrase it. Happy reading!