Don’t call us the Grinches of Halloween just because we eat our pumpkin rather than prop it up as a doorstop decoration. Actually, we’re on a mission to resurrect the reputation of the poor pumpkin. Once a meaningful Fall mealtime staple, pumpkins epitomize seasonal autumn eating with hearty flavor that have, unfortunately, been relegated to craft supply.

For those wanting to incorporate more local and seasonal foods into their diet during the fall season, try pumpkin. These autumn wonders represents key qualities to look for in seasonal foods this time of year:

• Locally grown. Chances are there are pumpkins growing near you. Cultivated throughout the world, the hearty pumpkin adapts well to various climates.
• Great taste. Steer away from pumpkins bred for Halloween carving because these aim for size and not flavor. Seek out colorful and poignant heirloom varieties at your local farmers’ market, such as the French Cinderella pumpkin, vibrant orange-red in color and flat in shape, ranging from one to two feet across.
• Nutritionally dense. Think like a squirrel and stockpile items that will provide powerhouse nutrients into the lean winter months. Pumpkins rank as an important winter vegetable (although, technically, pumpkins are botanically classified as a fruit) for the seasonal eater as they provide high levels of an important antioxidant, beta-carotene, which converts to vitamin A in the body, in addition to providing high levels of iron and potassium.
• Easy to store. Keep a pumpkin at a moderate 50 to 60 degrees (dry basement storage works well) and make sure there the shell is hard and the stem unbroken. Once a pumpkin starts to soften, we cut off the rind, clear out the inside seeds and pulp and cook the pumpkin by placing small cut chunks in a steamer over boiling water, simmering until tender. After mashing either with a potato masher or in a food processor, the pumpkin puree readily freezes for later use in soups or breads.

These moist muffins regularly appear on our fall Inn Serendipity Bed & Breakfast menu. This recipe, from our cookbook, Edible Earth: Savoring the Good Life with Vegetarian Recipes from Inn Serendipity, also works with other pureed winter squash, such as butternut and acorn.

Pumpkin Spice Muffins

Ingredients:
2 eggs
1 c. pumpkin fresh purée
1 stick (½ c.) butter, melted
2 t. ground cinnamon
½ t. ground ginger
½ t. ground nutmeg
½ t. ground allspice
1 t. baking soda
½ t. baking powder
¼ t. salt
¾ c. sugar
1 ¾ c. flour
¾ c. chocolate chips

Directions:

• Grease 12 standard muffin cups.
• In a large bowl, mix together eggs, pumpkin and butter.
• Add spices, baking soda, baking powder, salt, sugar and flour. Mix until well blended.
• Fold in chocolate chips.
• Fill prepared muffin cups until almost full.
• Bake at 350 degrees for 25 minutes or until a toothpick comes out clean. Let cool for about 5 minutes before removing from pan and placing on wire rack.

Yield: 12 muffins.