Home Culture & Wellness Recipes You Can Do If You’re Carving a Pumpkin This Halloween

Recipes You Can Do If You’re Carving a Pumpkin This Halloween

Written by Caisi Calandra

Tis the season — to carve pumpkins! I think it’s safe to say we all have that fond memory of carving pumpkins as a child, and, when we stuck our hands into them to get that goop out, we’d all squeal and squish it between our fingers. Very satisfying, but oh-so disgusting. 

Every year, the pumpkin goop became nothing more than an obstacle when carving, but there’s a lot of cool ways you can use pumpkin goop and pumpkin seeds in recipes. It’s a cool way to eliminate waste, if you’re concerned about that sort of thing, and they’re wicked festive.

Good luck with baking! (Also — thanks go to my nana for sending me these. Thanks Nana!) 

Roasted Pumpkin Seeds

  • pumpkin seeds from 1 pumpkin 
  • 3 Tbsp. butter 
  • ¼ tsp. salt

Preheat oven to 300 degrees.

Clean seeds in a bowl of warm water, removing the pumpkin ‘strings’ as much as possible. Spread on a dry towel. Cover with a 2nd dry towel and press the seeds until they are dry. Toss in a bowl with butter and salt. Spread on a cookie sheet (with sides).  Bake for 40 minutes or until golden brown. 

Pumpkin Muffins

Servings: 12

  • 1 ½ cups (212g) of all-purpose flour 
  • 1 tsp. baking powder 
  • ½ tsp. baking soda 
  • ¾ tsp. salt 
  • 1 ½ tsp. ground cinnamon 
  • ½ tsp. ground nutmeg 
  • ¼ tsp. ground ginger 
  • 1 ¼ cups (255g) granulated sugar 
  • ½ cup (120ml) vegetable oil 
  • 1 cup (244g) canned pumpkin (244g of fresh pumpkin goop) 
  • 2 eggs
  • ¼ cup apple juice or water

Preheat oven to 350 degrees. Spray muffin tins with Pam. 

In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. 

In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until blended well. 

Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined. 

Fill prepared muffin cups evenly, filling each nearly full. 

Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 – 25 minutes. 

Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Store in an airtight container.