Sweet and Savory Pumpkin Seeds

Pumpkin Carving night at our house is something we all thoroughly enjoy, each with our own self-proscribed roles, it seems. My husband becomes the artist, my son ... the critic. And I ... roast the pumpkin seeds. And each year, we think our pumpkin is the best one we've carved yet. But truly, this year's is especially cute. Smile.

This year I tweaked my pumpkin seed recipe to add a bit more heat. Here's how I do it.


Sweet and Savory Pumpkin Seeds

Seeds from one LARGE carving pumpkin (I seem to get about 2 cups because eventually I get tired of separating them from the, well, you know.

Melt 1 tablespoon butter in a cast iron skillet.
Put rinsed pumpkin seeds into hot skillet.
Salt and Pepper seeds to taste.

And then I add:

About 2 tablespoons brown sugar (and these are heaping because we like our sweets in this family)
1/8 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder

I toss the seasoning with the seeds and place into a 325-degree oven and let roast for about an hour or until all the liquid has evaporated and the seeds are a crunchy golden brown.

Let cool in pan slightly then spread out onto a sheet of waxed or parchment paper. Allow to cool completely.

I love to sprinkle these on top of an autumnal salad, or for some nutritious snacking.  Enjoy.

Banana Ginger Muffins

It's mid-October and the leaves in my neighborhood are truly at their finest peak. And to top it off, we have an unusual high pressure system sitting over the Puget Sound, giving us that brilliant Seattle blue sky. The world is a colorful and beautiful place. On days like these, I love to bake succulent treats for my family. Sweet is always good and a favorite and if I can sneak in some nutritious elements ... all the better. We love these muffins for their hints of traditional autumnal flavor and their yummy goodness.


Banana Ginger Muffins

2 large bananas, mashed
1/2 chopped pecans
3/4 cup old fashioned oats
1 1/3 cup flour
1/3 cup brown sugar (plus more for garnish if desired)
2  teaspoons baking powder
1/4 teaspoon ground ginger (for a more intense flavor, grate 1/4 teaspoon fresh ginger)
1/4 teaspoon salt
1 egg
1/2 cup milk
1/4 cup canola oil

Preparation

Preheat oven to 400 degrees.

Grease a 12-cup muffin tin. Set aside.

Combine bananas, pecans, oats, flour, brown sugar, baking powder, ginger and salt. In separate bowl combine egg, milk and canola. Add egg mixture all at once to the dry ingredients.

Using an cookie scoop, drop batter into prepared muffin cups. Garnish with brown sugar to taste on each top.

Bake at 400 degrees for 18-20 minutes or until golden brown. Cool slightly and serve warm.