Dan Bites

We ran out of muffins so I had to make some more yesterday. Since I still had some pumpkin left from the quinoa dish I made the other day I decided to use it up.

The ingredient list includes 1 3/4 cup of cake flour, 2/3 cup of butter at room temperature, 1 egg at room temperature, 1 teaspoon each of cinnamon and nutmeg, 1/3 cup of maple syrup, 3/4 cup pure cane sugar, 1 teaspoon baking soda, 1/4 teaspoon salt, and 1 cup of pumpkin.

First thing I had to do was cook my pumpkin. I diced up 1 cups worth and tossed it in my steamer for about 6 minutes or so, until it was soft enough to puree. Then I pureed it in my small processor and set it aside to cool down a bit.

Then, in my large glass bowl I creamed the butter with the sugar and syrup until it was nice and fluffy. I don’t have a good electric mixer, so this was tough for me. I started with a fork to get the butter nicely incorporated, then switched to a whisk to get the air whipped in. After that I added the egg and pumpkin and stirred it all together.

In my other glass bowl I sifted together the flour, salt, baking soda, and spices. In a few batches I added the flour mix into the pumpkin mix and mixed really well to make sure there were no lumps in my batter. I poured it into my muffin pan (only got 10 instead of the 12 I was expecting) and put it into a 400 degree oven for 15 minutes.