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Pumpkin Cinnamon Mini Muffins
1 3⁄4 cups flour
1 1⁄ 2 teaspoons baking powder
1⁄ 2 teaspoon salt
2 tablespoons plus 1 teaspoon cinnamon, divided
1 teaspoon pumpkin pie spice
1⁄ 2 teaspoon nutmeg
1⁄ 2 cup butter, or margarine, melted, divided
1⁄ 2 cup packed dark brown sugar
3⁄4 cup canned or cooked pumpkin puree
1⁄ 2 cup milk
1 1⁄ 2 teaspoons vanilla
1⁄ 2 cup sugar
Preheat oven to 350 degrees and prepare a mini muffin tin with nonstick cooking spray.
In a large bowl, combine the flour, baking powder, salt, 1 teaspoon cinnamon, pie spice, and nutmeg; reserve. In a medium bowl, combine 1⁄4 cup melted butter, brown sugar, and egg; whisk until completely combined. Add the pumpkin, milk, and vanilla; whisk until well blended. Add to the flour mixture and stir until just combined; do not overmix. Spoon the batter into prepared muffin tins, about 2⁄ 3 full. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 11–12 minutes. Cool to room temperature.
Combine the sugar and 2 tablespoons cinnamon in a small dish; pour 1⁄4 cup melted butter in another small dish. Dip the muffins in the melted butter and then in the cinnamon sugar, turning to coat. Makes about 24 mini muffins.
Autumn Stew in a Pumpkin
3 tablespoons vegetable oil, divided
2 pounds beef chuck, cut in 1-inch cubes
1 cup water
3 large potatoes, peeled and cut in 1-inch cubes
4 medium carrots, peeled and cut in 1⁄4-inch slices
1 large green bell pepper, seeded and chopped
2 cloves garlic, peeled and minced
1 medium onion, chopped
2 teaspoons salt
1⁄ 2 teaspoon pepper
2 tablespoons beef bouillon granules
1 can (141⁄ 2 ounces) diced tomatoes, with liquid
1 large pumpkin (10–12 pounds)
Heat 2 tablespoons of oil in a large pot, and brown the beef. Drain the grease and add the water, potatoes, carrots, bell pepper, garlic, onion, salt, and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes.
Preheat oven to 325 degrees and arrange rack on the bottom third.
Wash the pumpkin and cut a 6-inch circle around the top stem. Remove top, trim, and reserve. Scoop out the seeds and stringy pulp. Place pumpkin on a sturdy baking pan and carefully pour the stew inside. Replace the top and brush the outside with 1 tablespoon oil. Bake just until pumpkin is tender, 1 1⁄ 2–2 hours. Cool on the baking sheet for 5 minutes. Serve stew directly from the pumpkin, along with some of the cooked pumpkin. Makes 8–10 servings