In the Bag: My mini halloween pumpkin puppets

October 31st, 2008 § 2 comments

Halloween hadn’t really reached France when I was a kid. That might explain that I never really got so enthusiastic about the whole thing even now that Halloween is taking over Europe. However, as a gourmande, there’s one thing I love about Halloween… 
I love pumpkin in all its edible forms (especially soup!) and thanks to Halloween I can indulge myself in a one month pumpkin cure every october!

Talking about pumpkin, it’s the main theme of Julia’s ‘In the Bag Event’ this month. It’s a long while since I had the occasion to participate, but I definitely cannot pass on this one. Unfortunately, I’m nothing of a pumpkin carver and there will be no scary carved pumpkin in my bag but I’m sure Julia won’t complain with what I made up instead.  

In honour of Julia’s In the Bag event and of those who brought Halloween and its pumpkins to me, I’ve improvised some mini-mini muffins with roasted pumpkin and hazelnuts and tiny little pieces of dried apricots. Now, I’m not sure they will scare many of you, but I doubt you can resist them…

My Halloween Pumpkin Puppets
And let me present you with my not so scary mini halloween pumpkin muffins puppets!

So, what will it be for you: trick or treat…

Happy Halloween to you all, happy pumpkin day!

Mini pumpkin and hazelnut muffins
Mini muffins a la citrouille et aux noisettes

Makes 25 mini bites
(should makke about 12 mini muffins and six of the big ones, so do not hesitate to double the proportions).
prep: 10 min. cook: 20 min

100 g pumpkin flesh roasted* until tender (perfect to accomodate the leftovers of your carving experiences!),
‘wet ingredients’:
1 egg slightly beaten,
30 g melted butter
1 Tsp macadamia oil (I ran out of butter! you can use extra butter instead or any nutty oil you might fancy)
5 cl whipping cream,
1 Tsp honey,
‘dry ingredients’:
40 g finely ground hazelnuts, roasted,
80 g flour,
2 Tsp brown sugar,
1/2 tsp baking powder,
1/2 tsp baking soda,
1/8 tsp five spices**,
1/8 tsp cinnamon,
1 pinch grated nutmeg,
5 dried apricots thinly diced,
1 pinch of salt.

Preheat the oven at 180 deg C.
Puree the pumpkin and incorporate the wet ingredients to it.
In a separate bowl, toss all the dry ingredients together. Pour in the liquid mixture and toss until just combined.
Pour the batter in greased mini bites or mini muffin moulds (I use silicon moulds) and bake for 20 min at 180 deg C. Leave to cool on a baking grid.

Bon appétit!

* I usually roast the pumpkin cut in large pieces for 30 min at 220 deg C. The skin peel of very easily after that. Of course, you can also steam it or boil it… whatever you prefer.
** special thanks to Angela for giving me this wonderful five spice mix I used in this recipe.


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§ 2 Responses to In the Bag: My mini halloween pumpkin puppets"

  • Ang says:

    Hurray! You have expanded a whole new horizon for the use of the spice. Very happy 😉

    I am like you, love everything about pumpkins, even the roasted skin and seeds (although I doubt the type of pumpkin I had is the same as here….) Now even thinking about the sweet pumpkin soup (what we usually have during winter time when we were little), make my mouth watery…..

    Let see what I can bring you next time for new invention?! Ha Ha! Since I don’t have a proper kitchen currently, I will pass on the challenge to you (what a good “lazy” excuse :-)

    – Ang

  • Sophie says:

    Choupette !

    Merci pour tes recettes. J’ai testé avec succès les courgettes à la menthe et le gâteau au choco express (même si j’ai mis trop de beurre … :- /) pour un dîner hier soir.

    Top !

    baci baci

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