A Spice Called Mace

Learn how to make this delicious pumpkin cupcakes for this fall season! Aprende como hacer estos panquesitos de calabaza para este otoño! Pumpkin Muffins as seen on Chicago Works! INGREDIENTS • 1 cup butter • 3 cups sugar • 3 eggs • 3 cups all-purpose flour • 1 tablespoon baking powder • 1 1/2 teaspoons baking soda • 1 Tablespoon Pumpkin Pie Spice • 1 teaspoon ground Mace • 1 teaspoon vanilla extract • 2 cups pureed fresh pumpkin (see directions below)* or 1 (16 ounce) can pumpkin puree DIRECTIONS 1. Preheat oven to 325 degrees. Line muffin pan with paper muffin liners* 2. If using fresh pumpkin. Secure pie pumpkin on cutting board(make sure pumpkin sits flat) and using a chef knife carefully slide the knife into the center of the pumpkin and then remove knife slowly to make several slits. (This will keep pumpkin from exploding is microwave) Place pumpkin into a microwave safe dish and microwave at 15 minute intervals until pumpkin is soft. Cool pumpkin. After pumpkin has cooled peel skin from the pumpkin and discard. Cut pumpkin in half and remove seeds and string. (seeds may be reserved for roasting) Puree pumpkin pieces using a blender or food processor. 3. Measure out 2 cups of pureed pumpkin* 4. In a mixing bowl, cream butter and sugar. Add eggs; mix well. 5. Combine dry ingredients 6. Stir dry ingredients into creamed mixture just until moistened. Stir in pumpkin puree. 7. Scoop batter into prepared muffin liners. 8. Bake for up to 25 minutes or until muffins spring back when touched or a toothpick comes out clean. *Make Muffin Tops instead (Chef Lori's Favorite) Scoop pumpkin batter about 2 inches apart directly onto silicone or parchment paper lined cookie sheet. Bake for up to 10 minutes. Sprinkle with powdered sugar when cooled. Pumpkin FAQS Choose a "Pie Pumpkin" for cooking (about the size of a small canteloupe) Three pounds of fresh pumpkin will yield about 3 cups mashed cooked pumpkin Pureed pumpkin can be stored refigerated for up to 3 days and frozen for up to 1 year Pumpkin puree an excellent source of vitamin A, low in sodium and fat-free Most recipes that call for winter squash or sweet potatoes may be successfully prepare by substituting pumpkin puree Not Even Close to Low Calorie Cream Cheese Whipped Icing INGREDIENTS 1 cup cold Whipping Cream 1 cup sugar 8 oz cream cheese DIRECTIONS 1. Chill whisk and metal bowl in freezer. Pour whipping cream into bowl and whip to soft peaks. 2. Add softened cream cheese and vanilla to whipped cream. Until blended. 3. Pipe icing onto muffin with pastry bag and tip or serve icing in bowl Pumpkin Pancakes Substitute 1/2 cup pumpkin puree for the same quantity of milk in your favorite pancake recipe. Cook as usual. Roasted Pumpkin Seeds Clean seeds in cold water removing any pulp and string. Boil seeds for 15 minutes in salted water Drain seeds, dry in clean towel and toss in olive oil Roast in 300 degree oven until golden brown. (up to 1 hour) Cool and eat!