I swear I intended to blog about something else today, but seeing as it’s almost 11:30 pm and that post isn’t written yet, it’ll have to wait for another day. Luckily, I did do some cooking today, most of it related to the 12-lb pumpkin I roasted and pureed yesterday. After allowing the seeds to dry overnight, I tossed them in olive oil, salt, and cumin and roasted them for an hour in low heat, once again following the instructions of Pioneer Woman.
I also decided to bake something, since today was Father’s Day in Estonia and I wanted to have something to bring to my dad when we went to make pizza at his place in the evening. I wanted an easy-to-make pumpkin muffin, and I think this recipe was the third or fourth that came up when I typed “easy pumpkin muffin” into Google. I followed the recipe and added a dash of vanilla extract as well. I have to admit that by the time the muffins came out of the oven I didn’t even feel like eating one because I was full from one too many samples of the batter. Am I the only one who could eat raw dough or batter with a spoon? Bad habit, I know.
A little bit later (after a 3-mile jog) I did sample one of the cooled muffins, and it was great. The flavor of pumpkin is recognizable but not overwhelming, complemented by the warm spices (cinnamon, cloves, nutmeg, ginger). More pumpkin-based baking will definitely be happening in the near future… and in that case, maybe I will need to get a whole new pumpkin soon.