For Pumpkin muffins we prefer not to use true pumpkin, it is too stringy. This one is a Georgia Candy Roaster, a squash, we were not sure when we bought the seeds if it would grow here because it requires 120 days and that is a little longer than our season allows. But I am glad we tried because it is a sweet and very good tasting squash. Other squash we use are hubbard, banana, or acorn. We grow tons of pumpkins and squash for our livestock so there is always a lot to choose from.
First you need to cut it in half and scrape out all the seeds. Then put it face down on a rimmed baking sheet and bake until it is tender.
Once the squash is cooked all the way through the shell will pull off easily.
cut the squash into chunks then use a potato masher until the squash is creamy.
Then you can use it in any recipe that calls for canned pumpkin. If you have left over squash you can freeze it, we usually don't. I will post my recipe for pumpkin muffins as soon as I get a chance. They make the best breakfast on a crisp morning with a mug of spiced cider.
