Sadik and I plated pumpkin seeds in the pots 3 weeks ago. They sprouted very quickly and now the tiny plants have thick luscious green leaves. Our obsession with growing stuff seems to increase every day since we worked on our small balcony. Now we have dill, basil, red spinach, and even a small kumquat tree. We watched our plants grow. It’s very motivating. I began to look forward to the morning when we would find what else sprouted in the garden.
The pumpkin plants are growing rapidly, and we enriched the soil with organic compose from our kitchen. I can’t wait for the day these plants give the bright yellow flowers and gradually give us the fruits. I am very eager to see these flowers because they are one of my favorite things to eat. Lao Style Pumpkin Flower Curry is so delicious. It’s been years I savored that dish. Maybe soon I will get to make it here at home.
We bought a big pumpkin last week. I planned to do a lot of thing with it. The pumpkin was 3 kg so I divided it into 3 parts to make curry, Vegan Pumpkin Latte, and Pumpkin Muffins. When Yaseen saw me steam and mash the pumpkin for the muffins, he told me he wouldn’t like to eat it. Yes, it’s been a struggle to make him eat vegetable these days. But when I pulled a hot muffin tray full of golden Pumpkin Muffins, he changed his mind and took a bite. His eyes lit up and he said it’s so good. After that, he stuffed 4 muffins inside his cheeks, one by one. We took the rest to visit a friend at the hospital.
3 cup fresh pumpkin cube
1 cup flour
1 tsp baking powder
2 large eggs
100 gm butter-room temperature
¼ cup sugar
1 tsp vanilla extract
Steam pumpkin until it is cooked and soft. Mashed it with a fork and keep it aside to cool down.
Cream butter and sugar until smooth, add vanilla extract, and add eggs, one at the time, and whisk well.
Add pumpkin and stir well.
Sift in flour and baking powder, and gently fold in the flour until the mixture is combined. Do not over mix the batter.
Preheat the oven at 180 degree C. Line the muffin tray with paper muffin cups.
Pour the butter into the muffin cups. This batch of batter should make about 12 muffins.
Bake the muffins for 20 minutes or until they are golden and cooked through.
Remove from the oven and let it cool in the wire rack for 15 minutes before serving.