Pumpkins, Pumpkins and More Pumpkins

Ever wonder what fun you can have with the pumpkins from the trip to the pumpkin patch...Here are some fun ideas that bring the family into the kitchen for some fun fall memory making!!!

To use the actual pumpkin for the pumpkin needed in the muffins or a pie, cut the pumpkin in half, take out the seeds, lay flat on a cookie sheet and bake at 350 for one hour.Scoop out the pumpkin, can save the left over in canning jars.

Pumpkin Streusel Muffins

1/4 c. margarine or butter, softened

1/2 c. sugar

1/4 c. brown sugar

2/3 c. pumpkin

1/2 c. buttermilk

2 eggs

2 c. flour

1 tsp. baking soda

2 tsp. baking powder

1 tsp. pumpkin pie spice

Streusel Topping:

1/3 c. flour

3 Tbsp. brown sugar

2 Tbsp. cold butter or margarine

For muffins: cream together margarine and sugars. Add all remaining ingredients and mix together. In a separate bowl, cut together streusel ingredients and sprinkle over muffin batter. Bake in prepared muffin tin at 375 for 20-25 minutes. Makes one dozen muffins. Original recipe from Quick Cooking May/June 2000.

Sugared Pumpkin Seeds

2 c. pumpkin seeds (from two pie pumpkins; rinsed and dried on a baking sheet for 48 hours)

1 egg white mixed with 1 Tbsp. water (save the egg yolk for your next batch of pancakes or scrambled eggs!)

1 c. sugar

3/4 tsp. cinnamon

3/4 tsp. nutmeg

1 tsp. salt

Mix seeds and egg white mixture. Add remaining spices and mix well. Spread on greased baking sheet and bake at 275 degrees for one hour stirring every 15 minutes.