And thus I inducted Sam into the cult of loving things with pumpkin in them….
Happy first week of fall everyone! Eating pumpkin isn’t really a big thing in England. Other types of squash, yes. Pumpkin, no. But as we were packing up our kitchen in Stratford, I needed to make one last baked good before most of my gear went into storage till mid-November. It’s already chilly here in England and my local shop was selling tinned pumpkin so, what do you know.
Because we were in the middle of packing and towards the end of our patience ropes I used a boxed brownie mix. However, if you want to make your brownies from scratch I’d recommend the brownie mix for.
Without further ado, our first taste of Autumn for 2013!
(Adapted from Big Red Clifford)
Box of brownie mix (And whatever the box calls for)
1 cup of sugar
1 cup of flour
1/2 tablespoon of vanilla
1/2 teaspoon of baking powder
1/4 teaspoon of salt
1 1/4 cups of pumpkin (pureed)
1/4 cup of vegetable oil
1 teaspoon of cinnamon
1/2 teaspoon of pumpkin pie spice
*Note: Don’t go out and buy pumpkin pie spice. Just mix 4 tablespoons of ground cinnamon, 4 teaspoons of ground nutmeg, 4 teaspoons of ground ginger and 3 teaspoons of allspice. Pop that into an airtight container and it’ll see you through the fall/winter!
Preheat your oven to 350 F. Make you brownies as directed. Either from a box, or from a different recipe. Set your brownie batter aside. In one bowl mix together the sugar, eggs and vanilla. In another, the flour baking powder, salt and spices. Stir thoroughly.
Pour your bowl of wet ingredients into the dry ones and continue to mix. Lastly add in the oil and pumpkin. Beat until very well combined.
In your pregreased brownie dish of choice pour half the brownie batter, then half the pumpkin batter. Then repeat that step. Bake for 40-50 minutes. Mine came out of the oven at 45! Let them cool in the pan and then enjoy.
What’s your favourite pumpkin treat to make?