Corduroy Orange

This recipe is fairly easy to make, bakes much more quickly than pumpkin bread, and tastes delicious!

• 2/3 cup softened butter
• 1 cup brown sugar
• 1 cup granulated sugar
• 4 large eggs
• 2 cups mashed pumpkin (see note at end of recipe)
• 2/3 cup water
• 3 1/3 cups whole wheat pastry flour
• 1/2 tsp baking powder
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 cup oatmeal
• 1/2 tsp ginger
• 1/2 tsp cinnamon
• 1/2 tsp allspice
• dash nutmeg
• 2 cups mixed raisins, golden raisins, and dried cherries

1. Preheat oven to 375 F.
2. In a large bowl, cream the butter and the sugars.
3. beat the eggs into the mix, one at a time
4. Add in the pumpkin and the water—reduce the speed on the mixer as you add the water or else you’ll wind up splattering the watery mixture across your counter and onto the floor!
5. Combine the flour, oatmeal, baking powder, baking soda, and spices.  Beat this mix into the large bowl of liquid ingredients about 1 cup at a time.
6. Mix the dried fruit into the batter.
7. Spoon into muffin cups and bake for 25-28 minutes or until tops are golden brown and a toothpick inserted comes out clean.

Yield: 32 muffins

Note on pumpkin: substitute any winter squash (except spaghetti squash) for pumpkin.  My preferred method for producing mashed pumpkin: peel the squash, cut in half and scoop out seeds.  Dice and toss with oil, small amount of salt, and mixed spices (pumpkin pie spice mix).  Roast at 375 on a baking sheet with a lip for about 30-45 minutes (depending on size of the dice) or until it is soft.  Makes a great side dish, or to prepare for baking purposes, run through meat grinder attachment of your Kitchen-Aid mixer.  Freeze in pint containers and use within 2 years.

Or, if you prefer, use a 15-oz can of pure pumpkin (not pumpkin pie filling!).

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