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Sunday, July 22, 2012

Mom's Oven --- Pumpkin Muffins with Fig Jam

"If you love baking, you don’t need to buy a cake or bread from the grocery store. Try this delicious pumpkin recipe with fig jam.  You can have somebody taste this and share a good, hot coffee or green tea during your breakfast or snack time.  If  there are leftovers, you can freeze and store them and they still have the same delicious taste when you reheat them.  


They contain *calcium, copper, potassium, manganese, iron, selenium, zinc, and  Vitamins A, E, K, and B-complex.  They also contain chlorogenic acid that helps lower blood sugar levels and control blood glucose level in type II diabetes mellitus.

*Nutrition Reference

This fig jam can be stored for a year.  You can give them to your loved ones as a gift on certain occasion.  They will surely love and enjoy it with their favorite bread or waffles during snack or breakfast time. You can also include this in your baking recipes or canapĂ©.  You can bring it also during picnic time and share with family members.


They are an excellent sources of *Vitamins A, C, E, and B-complex group of vitamins, like folates, niacin, B6, thiamine and pantothenic acid.  It is also a good source of  phosphorous, potassium, copper, and calcium.  It has also zea-xanthin, a natural oxidant that offers protection from age-related macular disease in the elderly.  Pumpkin seeds are excellent source of fatty fiber and mono-unsaturated fatty that are good for heart health.   

Please see about planting other vegetables and tree - The Garden (2012) and The Garden (2013).


1 pc    small sweety pie pumpkin
3 c      all-purpose flour
2 tsp   baking soda
½ tsp  Clabber Girl baking powder
2 tsp   McCormick ground cloves
2 tsp   McCormick ground cinnamon
1 tsp   McCormick ground nutmeg
½ tsp  McCormick ground all spice
1 tsp   salt
1 c     white sugar
2/3 c   corn oil
1 pc    egg
¼ c     milk
1 jar   fig jam (see *How to Make Fig Jam)

Preparation Time:  approximately 2 1/2 - 3 hours 

Baking Time:  approximately 20 – 25 minutes


1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin trays or line with paper muffin cups.

2. Before cutting the pumpkin, wash it thoroughly with a fruit and vegetable wash and rinse well. Cut pumpkin in half, sliced lengthwise, remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender for about 1 ½ hour. Let it cool. Remove pumpkin pulp with an ice cream scoop. (Note: You may put the pulp in a blender if you like).  Since the pulp is fibrous, it is so easy to spread them out manually.  Measure out 2 cups pumpkin pulp. Set aside.

3. In a bowl, stir together flour, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice, and salt. In a separate large bowl, beat together 2 cups of pumpkin pulp, corn oil, milk, sugar, and egg. Stir flour mixture into pumpkin mixture until smooth. Scoop batter into prepared muffin trays.

4. Put 1  teaspoon of fig jam on top of each batter.

5. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

6. Let cool in pans on wire rack for 10 minutes. Turn out on wire racks and let cool completely. If there are leftovers, you can freeze and store them in a food saver bag.

Yield:   approximately 24 muffins

Please see my other Baking Recipes:
    How to Roast Sunflower Seeds           
    Nutty Figgy Bread                       
    Peach Cobbler                            
    Peach Cream CheesePie         

“Cooking doesn’t only involve knowing what and how to cook and prepare  all the ingredients, but also how much you love to cook for somebody .”

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