Had enough of this pumpkin business yet?
Thought not, so, just you wait.
CRANBERRY PUMPKIN TEACAKES
2 Cups Drained, Puréed Jarrahdale* Pumpkin
1/4 Cup Vegetable Oil
3/4 Cup Brown Sugar
1 teaspoon Vanilla
1/2 teaspoon Salt
1 Cup Whole Wheat Flour
1/2 Cup All Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Lemon Juice or Zest of One Lemon
1/2 Cup Cranberries, fresh or frozen – dried may also be substituted but will not give as fresh and tart of a flavour
Heat the oven to 350ºF.
Prepare large hole muffin tins with a spritz of spray oil.
Drain the pumpkin in a large mesh sieve in order to remove any excess liquid.
In a large bowl, combine the pumpkin, sugar and oil.
Add the vanilla, cinnamon, salt and lemon.
Once combined, add the flour, baking powder and baking soda, mixing only to moisten.
Fold in the cranberries and drop by the spoonful into the muffin tin.
Filling about 3/4 full, flatten the tops the back of a clean, dampened finger or spoon to make each cake even and level.
Bake for about 18 minutes or until a cake tester can be removed cleanly.
Allow to cool slightly then remove from tins to a rack to cool completely before dusting with confectioners sugar.
Serves perfectly with a big hat and a steeped Earl Grey.
*Jarrahdale pumpkins are beautiful, blue ridged heirlooms which originated from Australia. Terrific for baking, they have a velvety texture with a mild sweetness and a vibrant orange flesh. Of course other unseasoned pumpkin purées may be substituted if one can’t be found.