Having found this recipe while I was looking for soup recipes a few weeks ago, I could not resist making it at the earliest opportunity. Despite the extensive availability of fresh pumpkins in New England in November, I used canned: you can pillory me at will, but I also didn’t grind my own flour or sugarcane, or harvest my own cinnamon bark.
A few things I noticed: This recipe makes more than 6. I tripled it, because we like leftovers, but got 24 without scraping the bowl.
These would be maybe even better with butter instead of vegetable oil, but the oil is pretty easy to use. The pumpkin isn’t—getting it whisked into the wet ingredients was a pain, and I still had pumpkin chunks at the end. Using the stand mixer would, I’m sure, solve this problem, but my new beater blade just arrived last night, and I haven’t washed it yet.(1)
I forgot the salt, but it wasn’t (much) missed—I could tell when I ate them, but it wasn’t as bad as when I’ve left salt out of yeast breads or quickbreads.
The cinnamon syrup is *really* good and makes the dish (in presentation, too). I made only one adjustment: instead of 1 tsp of ground cinnamon, I used 1/4 tsp of the cinnamon extract that Ariel gave me. This was *more* than enough, and might be too strong for some. That stuff is *potent*!
(1) The original had some chips, so I replaced it with this, which had an unfortunate trip through the dishwasher and now leaves black Al oxide on everything it touches. Yum (only not)