James Engel

Pumpkin Cream Cheese Muffins

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 4 teaspoons pumpkin pie spice
• 1 pinch cardamom (optional)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 eggs
• 2 cups sugar
• 2 cups pumpkin
• 1 1/4 cups vegetable oil
• 8 ounces cream cheese
• chopped pumpkin seeds (optional) or walnuts (optional) or pecans (optional)

Directions

1. Preheat oven to 350.
2. Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.
3. Put it in the freezer while you mix and fill the pans, up to an hour.
4. Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.
5. Mix all ingredients together (except cream cheese and nuts).
6. Fill muffin tins (greased or paper cups) half full.
7. Put cream cheese disc in the middle, pressing down.
8. Sprinkle with 1 tsp chopped nuts.
9. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).
10. Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.

West Hollywood's Farmers' Market is the place to go for all your fresh fruits and veggies! Make sure to check out the fun every week!

Warp Speed Pumpkin Butter

Ingredients

• 1/4 cup brown sugar, packed
• 2 tablespoons granulated sugar
• 1/4 cup water
• 1/2 teaspoon allspice
• 1/4 teaspoon ginger
• 1/4 teaspoon clove
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 1/2 cups canned pumpkin (NOT pumpkin pie filling mix)

Directions

1. Combine everything except the canned pumpkin in a microwaveable one quart bowl.
2. Mix well.
3. Microwave on high for 3 minutes, then stir.
4. Mix in the pumpkin well, and microwave on high 5 minutes longer.
5. It should be bubbly.
6. Put into clean, sterilized jars for gift-giving, or into other clean, airtight containers for home use.
7. Let cool slightly, then refrigerate.
8. This will keep several weeks in refrigerator or can be frozen for longer storage.
9. This cannot be kept in your pantry- must be refrigerated or frozen.

Make sure to check out the Gardena Farmers Market every week!

Pumpkin Pie Squares

Ingredients

• 1 cup all-purpose flour
• 1/2 cup quick-cooking oat
• 1/2 cup brown sugar, packed
• 1/2 cup butter or margarine

FILLING

• 2 (15 ounce) cans pumpkin
• 2 (12 ounce) cans evaporated milk
• 4 eggs
• 1 1/2 cups sugar
• 2 teaspoons cinnamon, ground
• 1 teaspoon ginger, ground
• 1/2 teaspoon clove, ground
• 1 teaspoon salt

TOPPING

• 1/2 cup brown sugar, packed
• 1/2 cup pecans, chopped
• 2 tablespoons butter or margarine, softened

Directions

1. Combine the first four ingredients until crumbly; press into a greased 13"x 9" x 2" baking pan.
2. Bake at 350'F for 20 minutes or until golden brown.
3. Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes.
4. Combine brown sugar, pecans and butter; sprinkle over top.
5. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean.
6. Cool.
7. Store in the refrigerator.

Make sure to check out the Watts Farmers Market for all your fresh produce! Also, take a look at the great pumpkin recipe below for your Halloween ideas!

Roasted Pumpkin Seeds

Ingredients

• 1 1/2 cups pumpkin seeds
• 2 teaspoons melted butter or melted oil (olive oil or vegetable oil work well)
• salt
• garlic powder (optional)
• cayenne pepper (optional)
• seasoning salt (optional)
• cajun seasoning (optional)

Directions

1. Preheat oven to 300° F.
2. While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
3. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
4. Spread pumpkin seeds in a single layer on baking sheet.
5. Bake for about 45 minutes, stirring occasionally, until golden brown.

The Farmers Market is one of the best things you can do for your health and the health of the economy by supporting you local small business owners! Make sure to check it out every week since there's always something new!

Since Halloween is right around the corner I will be posting a new pumpkin recipe with each listing of Farmers' Market information until the end of the month!