Sugar Pie Pumpkin Puree

I bought a sugar pie pumpkin a few days ago & wanted to try making my own pumpkin puree. The process wasn't difficult, but requires a little extra time & effort compared to buying it pre-made. I couldn't really taste any major difference, although fresh puree is supposed to be more fragrant, maybe it was just a little bit more flavorful (most likely more nutrient dense though). After making the puree Friday night, I used it to make Pumpkin Muffins Saturday morning. Instead of chocolate chips, I used dried cranberries & walnuts this time. Although not as good as the chocolate ones, they were still quite tasty.

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Cranberry-Walnut Pumpkin Muffins

1 cup all-purpose flour
3/4 cup whole wheat pastry
1 cup sugar
1 tblspn baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground or freshly grated nutmeg

1/2 tsp ground ginger

1/4 tsp ground allspice
1/8 tsp ground cloves

1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix)
1/2 cup rice/oat/soy milk
1/2 cup oil
2 tablespoons molasses

1/2 cup dried cranberries
1/2 cup walnuts, chopped

• Preheat oven to 400°F. Lightly grease a twelve-muffin tin or line with cupcake liners.
• In a large bowl, sift together flour, sugar, baking powder, salt, and spices.
  
• In a small separate bowl, whisk together pumpkin, milk, oil, and molasses. Pour the wet ingredients into the dry & mix.
• Fold in the dried cranberries & chopped walnuts.
• Fill the muffin cups two-thirds full.
  
• Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.
• Makes 12 muffins.